Make the Cupcakes:

Cup of Yum
1. Preheat oven to 350 degrees F. Place 24 paper cupcake liners in 2 muffin pans.
2. In the bowl of an electric stand mixer, beat together the cake mix, eggs, butter and milk. Mix for 2 minutes on medium speed, scraping the sides of the bowl as needed. 1 box chocolate cake mix, 3 large eggs, ½ cup salted butter, 1 cup 2% milk
3. Use an ice cream scoop to scoop batter into cupcake liners, filling ⅔ of the way full. There should be enough to make 24 cupcakes.
4. Bake for 19 minutes or until the top of the cupcakes spring back when you touch them. Allow the cupcakes to cool on a wire rack.

Make the Buttercream:

1. In the bowl of a stand mixer, use the paddle attachment to beat the butter for 1-2 minutes until it is almost white in appearance. 1 cup salted butter
2. Beat in the peanut butter and vanilla extract. 2 cups creamy peanut butter, 1 teaspoon pure vanilla extract
3. Add two cups of powdered sugar and beat well. Add in the remaining powdered sugar and beat again. 4 cups powdered sugar
4. Add heavy cream, one tablespoon at a time, to achieve the buttercream consistency that you’d like for spreading or piping the frosting. If you are piping the frosting, be sure the frosting is not too soft so that it holds shape. 4-6 tablespoons heavy cream
5. Use Wilton Tip 1M to pipe swirls of frosting on top of the cupcakes. Place the cupcakes in the refrigerator for at least 1 hour so that the frosting can set before dipping in chocolate.

Dip the Cupcakes:

1. Place the chocolate wafers in a microwave-safe cup or dish. Melt in 20-30 second increments, stirring each time. Once the chocolate starts melting, reduce the time to 10-15 seconds. It’s important to melt the chocolate slowly and stir it often so that it does not burn. If the chocolate is too thick, stir in the shortening until it melts. 2 cups dark chocolate wafers, 1 tablespoon shortening
2. Take a cupcake, turn it upside down and dip it quickly down into the melted chocolate. Pull it back up and allow the chocolate to drip off.
3. Once the excess chocolate has dripped off, turn the cupcake over.
4. Gently push a buckeye into the top of the cupcake while the chocolate is still wet, if desired.
5. Once the chocolate has completely set, store in an airtight container at room temperature.