Peanut Butter Truffle Cupcakes Recipe

I thought I had posted this recipe in a previous post, but apparently I hadn't.  I suspect because its so good I want to keep it for myself. 

I've made this cupcake about three different times, and each time I forget just how good and how easy it is. 

Peanut Butter Truffle Cupcakes
Recipe from Taste of Home
Makes 12 cupcakes

Photo courtesy of Taste of Home

Truffle:

• 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

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. (JW Note: I don't do so well with microwaving chocolate, so I used a double boiler). 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, 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.

Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).

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.

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.