Peanut Butter Truffle Cupcakes

Peanut Butter Truffle Cupcakes
The recipe Peanut Butter Truffle Cupcakes could satisfy your American craving in about 55 minutes. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 24g of fat, and a total of 329 calories. Head to the store and pick up creamy peanut butter, baking cocoa, sugar, and a few other things to make it today.

Instructions

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.
Ingredients you will need
Peanut ButterPeanut Butter
ChocolateChocolate
TrufflesTruffles
Cocoa PowderCocoa Powder
RollRoll
Equipment you will use
MicrowaveMicrowave
BowlBowl
2
In a large bowl, cream butter and sugar until light and fluffy.
Ingredients you will need
ButterButter
CreamCream
SugarSugar
Equipment you will use
BowlBowl
3
Add eggs, one at a time, beating well after each. Beat in vanilla.
Ingredients you will need
VanillaVanilla
EggEgg
4
Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well.
Ingredients you will need
Baking SodaBaking Soda
ButtermilkButtermilk
CoffeeCoffee
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
SaltSalt
5
Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).
Equipment you will use
Muffin LinersMuffin Liners
6
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.
Equipment you will use
ToothpicksToothpicks
Wire RackWire Rack
OvenOven
Frying PanFrying Pan
7
In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly.
Ingredients you will need
ChocolateChocolate
CreamCream
Equipment you will use
Sauce PanSauce Pan
8
Remove from the heat; stir in peanut butter until smooth.
Ingredients you will need
Peanut ButterPeanut Butter
9
Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.
Ingredients you will need
CupcakesCupcakes
Equipment you will use
BowlBowl
DifficultyExpert
Ready In55 m.
Servings12
Health Score3
CuisinesAmerican
Dish TypesSide Dish
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