Peanut Butter Truffle Cupcakes

Directions

1. For truffles, in a microwave-safe bowl, melt white 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.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. 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 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).
4. Bake at 350° until a toothpick inserted in cake portion comes out clean, 15-20 minutes. 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.