jglass
New member
Peanut Butter Truffle Cupcakes
Makes 1 dozen
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
For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir 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 inch balls. Roll in cocoa. Set aside.
In a large mixing bowl, cream butter and sugar.
Add eggs, one at a time beating well after each.
Beat in vanilla. Combine the flour, cocoa, baking soda and salt.
Add to creamed mixture alternately with buttermilk and coffee.
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.
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 and stir in peanut butter.
Transfer to a bowl and chill until mixture reaches spreading consistency.
Makes 1 dozen
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
For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir 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 inch balls. Roll in cocoa. Set aside.
In a large mixing bowl, cream butter and sugar.
Add eggs, one at a time beating well after each.
Beat in vanilla. Combine the flour, cocoa, baking soda and salt.
Add to creamed mixture alternately with buttermilk and coffee.
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.
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 and stir in peanut butter.
Transfer to a bowl and chill until mixture reaches spreading consistency.