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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
  • Total Time
    Prep: 40 min. Bake: 15 min. + cooling
  • Makes
    1 dozen


  • 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 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
  • 3 ounces semisweet chocolate, chopped
  • 1/3 cup heavy whipping cream
  • 3 tablespoons creamy peanut butter


  • 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.
  • 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.
  • Fill 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).
  • 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.
  • 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.
Nutrition Facts
1 each: 277 calories, 18g fat (8g saturated fat), 66mg cholesterol, 249mg sodium, 26g carbohydrate (16g sugars, 2g fiber), 6g protein.

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  • tobybear23
    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.

  • grannytwoshoes
    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 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 to some recipes. without theicing, Iwe were not impressed.

  • joanysrefuge
    Aug 9, 2010

    what can you use in place of buttermilk?

  • ANN23GER
    Aug 2, 2010

    No comment left

  • christenoel
    Feb 26, 2010

    The most amazing cupcake I have ever had!

  • didreibel
    Sep 20, 2009

    No comment left

  • grrrlynda
    Aug 13, 2009

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

  • kmonahan
    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.

  • hthornton
    May 27, 2009

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

  • mwalde
    May 22, 2009

    No comment left