Total Time
Prep 40 mins
Cook 15 mins

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

Ingredients Nutrition


  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.


Most Helpful

At My Last Bake Sale, These Were a Hit ! Over 40 People bought At Least 2. We Collected $20 Off Of Them !

MiniBakerOfTexas January 11, 2013

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

msfarnum February 05, 2012

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!

Babybub October 13, 2010

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