Eleven's Eggo Cupcakes
Eleven's Eggo Cupcakes
Critics say these cupcakes get an Eleven out of 10!
Inspired by Eleven's affinity for Eggo's, these maple cupcakes taste exactly like a bite out of a delicious waffle! You can have your dessert for breakfast with these sweet treats, even if it's not the most nutritious start to your day. ;) These maple cupcakes are complimented with an amazing maple syrup buttercream and topped with mini waffles made out of chocolate and peanut butter!
Servings: 16 cupcakes
Prep Time: 1.5 Hours
Total Time: 2.5 Hours
Ingredients
Maple Waffle Cupcakes
3/4 cup buttermilk
1/4 cup salted butter, softened
1/4 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1 3/4 cup all-purpose flour
3/4 cup granulated sugar
3/4 cup maple syrup (plus more for drizzling)
1 cup white chocolate chocolate chips
1/2 cup peanut butter chocolate chips
Waffle silicone mold
Maple Syrup Buttercream
1 cup unsalted butter, softened
2 tablespoons heavy cream
1/2 tablespoon vanilla extract
4 tablespoons maple syrup
6 cups powdered sugar
Instructions
Cupcakes: Preheat the oven to 350˚F. Line two tins with 18 cupcake liners.
Cupcakes: In a medium bowl, whisk together 1 ¾ cup of all-purpose flour and 2 teaspoons of baking powder. Set aside.
Cupcakes: In a large bowl, beat ¼ cup of salted butter until smooth and creamy (30 seconds). Add ¾ cup sugar and beat until well combined (1-2 minutes). Add ¾ cup buttermilk, ¼ cup vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract. Beat until well-combined.
Cupcakes: Add the dry ingredients to the wet ingredients. Beat until just combined. Fold in 3/4 cup of maple syrup.
Cupcakes: Fill the cupcake liners ¾ full of the batter. Bake for 22 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool.
Waffle Chocolate Topping: In a microwave safe bowl, melt 1 cup of white chocolate chips and ½ cup of peanut butter chips. Add more white or peanut butter chips until the desired color is reached. Fill a waffle silicone mold with the chocolate and allow time to cool. Another idea if you don’t have a silicone mold: use mini Eggo waffles!
Buttercream: In a large bowl, beat 2 cups of unsalted butter until smooth and creamy (2-3 minutes). Add 2 tablespoons of heavy cream and ½ tablespoon of vanilla extract and beat until well-combined. Add 2 + ½ tablespoons of maple syrup and beat until combined. Add 6 cups of powdered sugar in 2 cup increments until the desired consistency is reached.
Assembly: Pipe a double donut of buttercream onto each of the cupcakes. Drizzle with maple syrup. Add two waffle molds on top of one another and then drizzle a small amount of syrup on top. Top with a white chocolate butter slice.
Enjoy!
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