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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 1144g Recipe makes 1 dozen) |
||
| Calories 4345 | ||
| Calories from Fat 2668 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 296.5g | 456% | |
| Saturated Fat 156.9g | 784% | |
| Monounsaturated Fat 94.7g | ||
| Polyunsaturated Fat 25.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 804mg | 268% | |
| Sodium 2868mg | 119% | |
| Potassium 3315mg | 94% | |
| Total Carbohydrate 408.3g | 136% | |
| Dietary Fiber 41.2g | 164% | |
| Sugars 270.0g | ||
| Protein 88.8g | 177% | |
Peanut Butter Truffle Cupcakes
By: CoffeeB
Jan 7, 2008
With the popularity of cupcakes, these are sure to be a hit w/a surprise inside.
1 dozen
Ingredients
- 6 ounces squares 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
- 3/4 cup 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 squares semisweet chocolate, chopped
- 1/3 cup heavy whipping cream
- 3 tablespoons creamy peanut butter
Directions
1
For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth.2
Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls.3
Shape into twelve 1 inch balls. Roll in cocoa. Set aside.4
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each.5
Beat in vanilla. Combine the flour, cocoa, baking soda and salt.6
Add to creamed mixture alternately with buttermilk and coffee.7
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.8
Cool for 10 minutes before removing from pan to a wire rack to cool completely.9
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.10
Frost cupcakes. Store in refrigerator.
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Browse similar recipes by category
- Course > Desserts > Cakes > Fillings & Frostings
- Course > Desserts > Cakes > Cupcakes
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: 2Bleu (Bird&Buddha)
On Dec 22, 2008
These are very simple to make. I didn't make the icing, and they didn't turn out as pretty as the other photos, but love the coffee-pb-chocolate flavor of these little treats. Thanks for posting. ~Buddha 
From: justcallmetoni
On Nov 30, 2008
Forget about reading this review; just go pull the ingredients out and a big carton of milk and get ready for a trip chocolate peanut butter heaven. I made these this morning for my brother's birthday as this is favorite dessert combination and he is just going to flip. for my use, I made 24 mini and 3 full-sized cupcakes and had enough batter to make two more without filling. The cake is so moist and intense on its own, you could make that alone and have a delicious indulgence. For me this is especially exciting as cakes from scratch often intimidate me, but these came together in a snap. Thanks CoffeeB. Made for Potluck Tag.
From: mliss29
On May 26, 2008
Mmmmmmm....wow.......I don't think I've ever made a yummier chocolaty goodie. Wow! I used Smucker's Natural Peanut Butter and Aldi's white baking chips, made my own "buttermilk" with a splash of vinegar in the milk, and used all "buttermilk" instead of any coffee. I didn't have quite enough paper cups and used cooking spray for four of them. Definitely use paper cups! These cupcakes are incredible for PB-choco lovers! Reviewed for Aus/NZ Recipe Swap 16.
From: Pixie's Kitchen
On Apr 26, 2008
These were amazing another sweet that didnt last more than 24 hours! I was impressed with how simple they were to make, they taste like a very high end up cake and they look amazing. I slacked up and used Wilton Chocolate frosting though. Thank you for posting such a wonderful recipe!
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