Peanut Butter Truffle Cupcakes Recipe

Ingredients

• 6 ounces white baking chocolate, coarsely chopped
• 1/4 cup creamy Jif® Peanut Butter
• 2 tablespoons baking cocoa
• BATTER:
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup strong brewed coffee
• FROSTING:
• 3 ounces semisweet chocolate, chopped
• 1/3 cup heavy whipping cream
• 3 tablespoons Jif® Creamy Peanut Butter

Directions

• For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well.
• Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).
• Bake at 350° for 15-20 minutes or until a toothpick inserted in cake portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator. Yield: 1 dozen.

Peanut Butter Truffle Cupcakes published in Taste of Home August/September 2007, p23