PEANUT BUTTER TRUFFLE CUPCAKES

Peanut Butter Truffle Cupcakes image

Make and share this Peanut Butter Truffle Cupcakes recipe from Food.com.

Provided by CoffeeB

Categories Dessert

Time 55m

Yield 1 dozen

Number Of Ingredients 16

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Ingredients

6 ounces squares white baking chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 tablespoons baking cocoa
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup 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
3 ounces squares semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter

Steps:

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 2/3's full. Top each with a truffle (do not press down). Bake at 350 degrees for 15-20 minutes.
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 heat and stir in peanut butter. Transfer to a bowl and chill until mixture reaches spreading consistency.
Frost cupcakes. Store in refrigerator.

Nutrition Facts : Calories 4351.1, Fat 297.1, SaturatedFat 157.8, Cholesterol 765.2, Sodium 3029.6, Carbohydrate 410.8, Fiber 41.9, Sugar 269.4, Protein 89