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).

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