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