Peanut Butter Truffle Cupcakes
photo by gailanng
- Ready In:
- 55mins
- Ingredients:
- 16
- Yields:
-
1 dozen
ingredients
- 6 ounces squares 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
- 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
-
Frosting
- 3 ounces squares semisweet chocolate, chopped
- 1⁄3 cup heavy whipping cream
- 3 tablespoons 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 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.
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Reviews
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I just did a trial run of this recipe before I make them for DD's 2nd birthday party. They turned out great but I will do things a little differently next time. <br/><br/>For the truffles I will pour the mixture in a shallow square dish and after they harden, I will slice them into squares then cover them in cocoa powder. That way they will be more uniform in size and I won't have to get my hands messy making them into balls. <br/><br/>The batter was easy enough. I used Pero instead of coffee as we are not coffee drinkers. I was concerned by the extremely runny batter, but they eventually cooked. I pulled my cupcakes out after 25 minutes, but they could have used another minute or two. <br/><br/>The frosting was simple. I used mini semi sweet chocolate chips and they melted in no time. I like that the frosting isn't very sweet. A sweet butter cream would be too much for this cupcake.<br/><br/>I'm excited to serve them to our family at DD's birthday. We all love peanut butter and chocolate and I think they'll love the surprise inside!
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5 Stars for a tasty surprise in the middle of the cupcake, but only 2 stars for preparing the truffles. 15 minutes in the fridge wasn't long enough to firm up the truffles so I waited about an hour. When I finally got to roll them into balls,they literally melted in my hands while forming them. It was a messy disaster. I've made plenty of truffles in the past and they've never melted in my hands like this before. 1 Star for the icing as written. It was way too bitter. I actually had to double check the box to make sure I didn't buy Bitter-Sweet inadvertantly. It was Semi-Sweet. I was able to salvage the icing tho and turn it into a chocolate buttercream icing instead. I basically added shortening and powdered sugar and whipped until light and fluffy. Before, I couldn't even taste the PB, but once I converted it to a BC, the chocolate taste wasn't overpowering and you could actually taste the peanut butter. YUMMY! Your chocolate cake recipe is very similar to my chocolate cake recipe so I used mine instead. I LOVED bitting into the cake and having the PB truffle in the center. It was quite delicious. My husband didn't care for them, but my co-workers seemed to like them a lot. I will make again, but with some adjustments. Next time, I may just use my regular truffle recipe and a ganache recipe that isn't so bitter. Thanks for the recipe.
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Wow!!! These are really really delicious and look beautiful! I made them for a party I was hosting last night- and everyone was raving about them. I had to hide two so that I would have a chance to enjoy them myself :). These are not complicated to make- just be careful not to leave the frosting in the fridge for too long- mine turned hard- and I had to let it sit out for a few hours before I could use it. The glaze was still a little too stiff to spread on so I piped it on the cupcake with a piping bag- they really looked beautiful! Thank you!
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