Peanut Butter Truffle Cupcakes

CoffeeB's Note:

With the popularity of cupcakes, these are sure to be a hit w/a surprise inside.

• Total Time: 55 mins
• Prep Time: 40 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1 dozen

• 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:

1. For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth.
2. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls.
3. Shape into twelve 1 inch balls. Roll in cocoa. Set aside.
4. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each.
5. Beat in vanilla. Combine the flour, cocoa, baking soda and salt.
6. Add to creamed mixture alternately with buttermilk and coffee.
7. 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.
8. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
9. 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.
10. Frost cupcakes. Store in refrigerator.

Reviews

[Chef #200934]

I have tried many times to make a good cupcake from scratch and this one was a home run. Everyone raved about them. :)

[Babybub]

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.

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.

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.

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.

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!

[Trixyinaz]

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.