Combine the flax meal with the warm water and let stand to th7icken about 10 minutes
Melt the vegan butter or coconut oil with the chocolate over a low heat stirring constantly
Sift together half of the sugar(s) with the flour, baking powder, baking soda, salt and cocoa powder
In a mixing bowl combine the other half of the sugar(s) with the flax paste, applesauce, vanilla extract and coffee mix well.
Add the melted chocolate and butter and mix well.
Add the sifted dry ingredients a heaping spoonful at a time while mixing on low until it is all incorporated
Pour into the prepared muffin pans and bake in a preheated 350° F oven for 20 minutes or when you insert a a toothpick into the center it will come out clean, you will know it's done
Cool completely and then brush with cocoa glaze by melting the coconut oil and combining it with the cocoa powder and agave syrup
Prepare the swiss buttercream recipe as per the instructions on that blog post and then add the peanut butter at the last stage of mixing.
Pipe Peanut Butter Buttercream into the centers
Notes
Buckeye cakes can stay at room temperature in an airtight container for up to 4 days
Refrigerate for 10 days for longer storage.
Freeze for 1 month wrapped very well
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-buckeye-cakes/