Gretchen's Vegan Bakery

Funny Bone Cupcakes

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Dare I say better than the original snack cake from our childhood!

Funny Bone Cupcakes stuffed with peanut butter cream and a thin  layer of ganache for the icing!

 

Funny Bone Cupcakes

Peanut Butter Buttercream whips up while the cupcakes are baking

And two ingredient ganache is so easy you can make it in your sleep!
Bonus: My Chocolate Cake recipe works great with a gluten free blend!

Funny Bone Cupcakes

CLICK HERE TO WATCH THE ORIGINAL VIDEO FOR THIS RECIPE

*I have since updated the recipes as of 2023 to make it easier and better so the video is not in sync with these new updated recipes!

Funny Bone Cupcakes

Funny Bone Cupcakes

Peanut butter cream stuffed chocolate cupcakes with ganache icing!
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 24

Ingredients
  

Instructions
 

  • Preheat the oven to 350°F & line your cupcake tin with paper liners
  • Prepare the cake recipe according to the instructions on that recipe post & divide the batter evenly filling 3/4 of the way to the top
  • Bake for approximately 20 minutes or when a toothpick inserted comes out with moist crumbs.
  • While the cupcakes are cooling (I like to put mine in the freezer for at least an hour to get cold)
  • Prepare the buttercream recipe then add the peanut butter powder at the last stage of mixing *If you do not have peanut butter powder use creamy peanut butter ½ cup
  • Next prepare the ganache & let that cool at room temperature
  • Once your cupcakes are completely cold hollow out the centers & fill with peanut butter buttercream with an additional small swirl of icing on top
  • Freeze for about 10 minutes then dip the tops into the ganache
  • Garnish the rims of each cupcake with chopped toasted peanuts

Video

Notes

Storage Cupcakes will stay fresh in an airtight container at room temperature for up to 2 days, if the room is too warm they will be a floppy mess so refrigeration is necessary Refrigerate for up to 1 week in an airtight container 
Tried this recipe?Let us know how it was!

 

 

 

 

Reader Interactions

Comments

  1. DelaneyLeigh

    All I can say is OMG!
    I made these, but made a slight change on the assembly. I made the brownie base and topped with a nice round “blob” of the peanut butter buttercream (your recipe as well) and dipped them in vegan dark chocolate ganache.
    To die for!!!
    Been watching you for so long and this is my first vegan recipe I tried of yours, I’ll be coming back for vegan cheesecake on round 2 of trying vegan baking! Huggz!

  2. Jenn

    Oh wow, this looks too good to be true! I used to love these as a kid & cant eat them anymore. I might make some & eat them in secret! ?

  3. Josie

    Hi Gretchen, thanks for sharing your recipes of your vegan products. However, I wanted to know what is the alternative for earth balance butter in vegan fudge icing. Can i use margarine instead will it not affect the taste and texture. Thanks again.

    Josie