Peanut Butter Truffle Cupcakes |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From Bloomington, Indiana, Marlene Schollenberger writes, Cupcakes are so popular now, and these have a wonderful hidden treasure inside. They're rich and delicious! Ingredients:
6 ounces 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 extract |
3/4 cup king arthur unbleached all-purpose 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 semisweet chocolate, chopped |
1/3 cup heavy whipping cream |
3 tablespoons creamy peanut butter |
Directions:
1. For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring 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-in. balls; roll in cocoa. Set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well.
3. Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).
4. Bake at 350° for 15-20 minutes or until a toothpick inserted in cake portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator. Yield: 1 dozen.
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