Peanut Butter Truffle Cupcakes
TOTAL TIME: Prep: 40 min. Bake: 15 min. + cooling
YIELD: 1 dozen.
Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! —Marlene Schollenberger, Bloomington, Indiana
Ingredients
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6 ounces white baking chocolate, coarsely chopped
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1/4 cup creamy peanut butter
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2 tablespoons baking cocoa
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BATTER:
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1/2 cup butter, softened
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3/4 cup sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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3/4 cup all-purpose flour
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1/2 cup baking cocoa
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup buttermilk
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1/2 cup strong brewed coffee
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FROSTING:
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3 ounces semisweet chocolate, chopped
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1/3 cup heavy whipping cream
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3 tablespoons creamy peanut butter
Directions
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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.
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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.
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3.
Fill 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).
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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.
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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.
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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