Name: Peanut Butter Truffle Cupcakes
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 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 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 -; Frosting: -; 3 ounces semisweet chocolate, chopped -; 1/3 cup heavy whipping cream -; 3 tablespoons creamy peanut butter -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Peanut Butter Truffle Cupcakes

1. 6 ounces white baking chocolate, coarsely chopped -

2. 1/4 cup creamy peanut butter -

3. 2 tablespoons baking cocoa -

4. BATTER: -

5. 1/2 cup butter, softened -

6. 3/4 cup sugar -

7. 2 large eggs, room temperature -

8. 1 teaspoon vanilla extract -

9. 3/4 cup all-purpose flour -

10. 1/2 cup baking cocoa -

11. 1/2 teaspoon baking soda -

12. 1/4 teaspoon salt -

13. 1/2 cup buttermilk -

14. 1/2 cup strong brewed coffee -

15. Frosting: -

16. 3 ounces semisweet chocolate, chopped -

17. 1/3 cup heavy whipping cream -

18. 3 tablespoons creamy peanut butter -

How to cook deliciously - Peanut Butter Truffle Cupcakes

1. Stage

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.

2. Stage

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.

3. Stage

Fill 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).

4. Stage

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.

5. Stage

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.