Peanut Butter Truffle Cupcakes 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 Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Peanut Butter Truffle Cupcakes cont. 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 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, Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

Peanut Butter Truffle Cupcakes 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. Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008