Peanut Butter Truffle Cupcakes

Recipe by CoffeeB
READY IN: 55mins
YIELD: 1 dozen




  • 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.