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Peanut Butter Truffle Cupcakes

Ingredients

  • 6 squares white baking chocolate, coarsely chopped
  • 1/4 cup creamy peanut butter
  • 2 Tbsp. baking cocoa

Batter:

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 3/4 cup flour
  • 1/2 cup baking cocoa
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup buttermilk
  • 1/2 cup strong brewed coffee

Frosting:

  • 3 squares semisweet chocolate chopped
  • 1/3 cup heavy whipping cream
  • 3 Tbsp. creamy peanut butter

Directions

For truffles, in a microwave safe bowl, melt white chocolate at 70% power; stir 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 inch balls; roll in cocoa. Set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk and coffee. Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).

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Bake at 350 degrees F 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. Transfer to a bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.

By Robin from Washington, IA

Source: Taste of Home

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