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Peanut Butter Truffle Cupcakes Recipe

Peanut Butter Truffle Cupcakes Recipe photo by Taste of Home

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From Bloomington, Indiana, Marlene Schollenberger writes, "Cupcakes are so popular now, and these have a wonderful hidden treasure inside. They're rich and delicious!"

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Peanut Butter Truffle Cupcakes Recipe

Prep: 40 min. Bake: 15 min. + cooling

Yield: 12 Servings

40 15 55

Ingredients

6 ounces 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 ounces semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons 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.

Nutritional Facts 1 serving (1 each) equals 277 calories, 18 g fat (8 g saturated fat), 66 mg cholesterol, 249 mg sodium, 26 g carbohydrate, 2 g fiber, 6 g protein.

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

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Reviews for Peanut Butter Truffle Cupcakes

Peanut Butter Truffle Cupcakes

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Reviewed on Sep. 12, 2011 by tobybear23

I made these cupcakes for a family gathering and they were a hit. While I loved the entire cupcake, I prefer to make just the cake part without the truffle. It is now my go-to recipe for chocolate cake and is excellent with just whipped cream or a chocolate frosting. The coffee helps deepen the chocolate flavor so much. I usually double the recipe to make two 9" cake layers or to fill a 9x13" cake pan.

Reviewed on Sep. 06, 2010 by grannytwoshoes

Without the icing, this cupcake didn't make it. Can pop kiss candy in any recipe.

Honest opinion. Can add chocolate kiss in any recipe. Without the icing, it was a no go with my many grandkids.

Well, it seemed a lot of trouble getting the various ingredients togther -- don't always

have white chocolate around. Buttermilk no prob -- added vinegar to canned milk. Love to add coffee to recipes. Without the icing this cupcake didn't make it with my family.

coffee to some recipes. without the

icing, Iwe were not impressed.

Reviewed on Aug. 09, 2010 by joanysrefuge

what can you use in place of buttermilk?

Reviewed on Feb. 26, 2010 by christenoel

The most amazing cupcake I have ever had!

Reviewed on Aug. 13, 2009 by grrrlynda

These are fantastic! I use coffee also to bring out the flavor.

Reviewed on May. 28, 2009 by kmonahan

Grandma Delpha, if you think you would enjoy the recipe otherwise, try subbing coca cola for the coffee. I'm sure it would be just as good.

Reviewed on May. 27, 2009 by hthornton

Instead of complaining, you could just find a different recipe!

Reviewed on May. 18, 2009 by delphagreen@msn.com

I hate coffee,even the smell makes me ill, yet so many foods call ffor the nasty stuff(I'm allergic to caffine also.Grandma Delpha.

Reviewed on May. 11, 2009 by Chococatgirl

Hi all: I know it seems weird, but coffee really brings out the chocolate flavor in baked goods. My favorite chocolate cake has some espresso in it. I tested it without the espresso one time, and it was not nearly as chocolate-y and delicious - will not make that mistake again! A small amount of coffee, like in this recipe, won't make the cupcakes taste like coffee, they will just make them taste more chocolate-y. For convenience you can use instant coffee - I keep some on hand just for baking! Happy baking... EW <><

Reviewed on May. 11, 2009 by diszekely

I AGREE CAN WE ELIMINATE THE COFFEE?

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