Peanut Butter Truffle Cupcakes
From Bloomington, Indiana, Marlene Schollenberger writes, "Cupcakes are so popular now, and these have a wonderful hidden treasure inside. They're rich and delicious!"
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
40 min. |
COOK
|
15 min.
|
TOTAL
|
55 min.
|
INGREDIENTS
- 6 squares (1 ounce each) white baking chocolate, coarsely chopped
- 1/4 cup creamy 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 squares (1 ounce each) semisweet chocolate, chopped
- 1/3 cup heavy whipping cream
- 3 tablespoons creamy peanut butter
DIRECTIONS
For truffles, in a microwave-safe bowl, melt white chocolate at 70% power; stir 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 mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk and coffee. 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. Transfer to a bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator. Yield: 1 dozen.