Peanut Butter Truffle Cupcakes
Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! —Marlene Schollenberger, Bloomington, Indiana
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 large eggs, room temperature
- 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
Reviews
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.
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 alwayshave 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 theicing, Iwe were not impressed.
what can you use in place of buttermilk?
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The most amazing cupcake I have ever had!
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These are fantastic! I use coffee also to bring out the flavor.
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.
Instead of complaining, you could just find a different recipe!
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