Sunday, May 23, 2010

Peanut Butter Truffle Cupcakes

6 ounces squares white baking chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 Tblsps baking cocoa


1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup baking cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 cup strong brewed coffee


3 ounces squares semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 Tblsps creamy peanut butter

For Truffles:

In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth.

Stir in peanut butter. Cover & 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 & sugar. Add eggs, one at a time beating well after each.

Beat in vanilla. Combine the flour, cocoa, baking soda & salt.

Add to creamed mixture alternately with buttermilk & coffee.

Fill paper lined muffin cups 2/3's full. Top each with a truffle (do not press down). Bake at 350 degrees F 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 & stir in peanut butter. Transfer to a bowl and chill until mixture reaches spreading consistency.

Frost cupcakes. Store in refrigerator.
Makes 24 cupcakes.