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Peanut Butter Truffle Cupcakes

 Peanut Butter Truffle Cupcakes
From Bloomington, Indiana, Marlene Schollenberger writes, "Cupcakes are so popular now, and these have a wonderful hidden treasure inside. They're rich and delicious!"
12 ServingsPrep: 40 min. Bake: 15 min. + cooling

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 McCormick® Pure 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.

2 of 2

Peanut Butter Truffle Cupcakes (continued)

Directions (continued)

  • 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.