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