Ingredients
-
6
-
1/4
-
2
-
-
1/2
-
3/4
-
2
-
1
-
3/4
-
1/2
-
-
-
-
-
Directions
Peanut Butter Truffle Cupcakes,With the popularity of cupcakes, these are sure to be a hit w/a surprise inside.,At My Last Bake Sale, These Were a Hit ! Over 40 People bought At Least 2. We Collected $20 Off Of Them !,I have tried many times to make a good cupcake from scratch and this one was a home run. Everyone raved about them. 🙂
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Steps
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1
Done
|
For Truffles: in a Microwave Safe Bowl, Melt White Chocolate at 70% Power, Stir Until Smooth. |
|
2
Done
|
Stir in Peanut Butter. Cover and Refrigerate For 15-20 Minutes or Until Firm Enough to Form Into Balls. |
|
3
Done
|
Shape Into Twelve 1 Inch Balls. Roll in Cocoa. Set Aside. |
|
4
Done
|
in a Large Mixing Bowl, Cream Butter and Sugar. Add Eggs, One at a Time Beating Well After Each. |
|
5
Done
|
Beat in Vanilla. Combine the Flour, Cocoa, Baking Soda and Salt. |
|
6
Done
|
Add to Creamed Mixture Alternately With Buttermilk and Coffee. |
|
7
Done
|
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
Done
|
Cool For 10 Minutes Before Removing from Pan to a Wire Rack to Cool Completely. |
|
9
Done
|
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
Done
|
Frost Cupcakes. Store in Refrigerator. |
