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
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.
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.
Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).
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.
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.