Peanut Butter Truffle Cupcakes Recipe
Peanut Butter Truffle Cupcakes Recipe photo by Taste of Home

Peanut Butter Truffle Cupcakes Recipe

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4.5 11 14
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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!"
TOTAL TIME: Prep: 40 min. Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min. + cooling
MAKES: 12 servings


  • 6 ounces white baking chocolate, coarsely chopped
  • 1/4 cup creamy peanut butter
  • 2 tablespoons baking cocoa
  • 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
  • 3 ounces semisweet chocolate, chopped
  • 1/3 cup heavy whipping cream
  • 3 tablespoons creamy peanut butter

Nutritional Facts

1 each: 277 calories, 18g fat (8g saturated fat), 66mg cholesterol, 249mg sodium, 26g carbohydrate (16g sugars, 2g fiber), 6g protein


  1. 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.
  2. 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.
  3. Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).
  4. 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.
  5. 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.
Originally published as Peanut Butter Truffle Cupcakes in Taste of Home August/September 2007, p23

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Reviewed Sep. 12, 2011

"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 Sep. 6, 2010

"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 Aug. 9, 2010

"what can you use in place of buttermilk?"

Reviewed Feb. 26, 2010

"The most amazing cupcake I have ever had!"

Reviewed Aug. 13, 2009

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

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