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

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4.5 11 14
Publisher Photo
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

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

Nutritional Facts

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

Directions

  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


Reviews for Peanut Butter Truffle Cupcakes

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
tobybear23 164742
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."

MY REVIEW
grannytwoshoes 164830
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."

MY REVIEW
joanysrefuge 67990
Reviewed Aug. 9, 2010

"what can you use in place of buttermilk?"

MY REVIEW
christenoel 208881
Reviewed Feb. 26, 2010

"The most amazing cupcake I have ever had!"

MY REVIEW
grrrlynda 164781
Reviewed Aug. 13, 2009

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

MY REVIEW
kmonahan 95454
Reviewed May. 28, 2009

"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."

MY REVIEW
hthornton 77444
Reviewed May. 27, 2009

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

MY REVIEW
delphagreen@msn.com 95679
Reviewed May. 18, 2009

"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."

MY REVIEW
Chococatgirl 95449
Reviewed May. 11, 2009

"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 <><"

MY REVIEW
diszekely 170095
Reviewed May. 11, 2009

"I AGREE CAN WE ELIMINATE THE COFFEE?"

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