Funny Bone Cupcakes are even better than the original snack cake from our childhood!
With my best vegan recipe for chocolate cupcakes stuffed with peanut butter cream and fudge icing.
Your first bite will take you back to memory lane and have you going back for seconds!
That thin layer of ganache and creamy peanut butter filling is what life is all about!
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Notes for Success:
I like to use peanut butter powder to make peanut butter buttercream, but if you do not have that you can use creamy peanut butter in the same amounts
For a really unique spin on this classic cake, try using my 2-2-2 shelf stable, no refrigerator required, Cream Cheese Icing with peanut butter added!
The original recipe for this funny bone cupcake as shown in the video below used my Fudge Brownie Cupcake recipe instead of chocolate cake
With my bakery recipe for fudge icing instead of ganache
Feel free to use whatever recipes you like the best to re create this awesome cupcake!
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
Ingredients
- 1 Recipe Chocolate Cake
- ½ Recipe Buttercream
- 4 Tablespoons Peanut Butter Powder *see notes above
- 1 Recipe Ganache
- Peanuts for garnish optional approx 1 cup
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 and divide the batter evenly
- Bake for approximately 20-25minutes 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 if I am filling & icing the same day)
- Prepare the buttercream recipe and then add the peanut butter powder at the last stage of mixing
- Next prepare the ganache and let that cool at room temperature
- Once your cupcakes are completely cold hollow out the centers and fill with peanut butter buttercream with an additional small swirl on top
- Freeze for about 10 minutes and then dip the tops in the ganache
- Garnish the rims of each cupcake with chopped toasted peanuts
Notes
Cupcakes will stay fresh in an airtight container at room temperature for up to 4 days, be sure to refrigerate if the room is too warm or the cupcakes will be a floppy mess!
Refrigerate for up to 1 week in an airtight container but bring to room temperature before serving for best taste
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!
awesome! thanks for the feedback!
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! ?
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
yes margarine is great!
Looks amazing! Do I simply mix the peanut butter with the buttercream for the filling?
YES! CLICK HERE FOR MORE INFO