Peanut Butter Truffle Cupcakes

I've come to the conclusion that if flavors ever got married that chocolate and peanut butter would be the perfect couple and would live forever in wedded bliss ( can you guess which is the bride and which is the groom ;) )  I like to do a lot of things combining these 2 flavors.  Even though there are so many things to do with them.....I never get sick of them and each one tastes different.  

I was browsing along one day and came across this recipe and of course had to try it.  I had to make a few substitutions because the original recipe called for coffee in it and due to us being LDS (The Church of Jesus Christ of Latter-Day Saints), we don't drink coffee.  But they turned out FABULOUS!!!!!  So if you like peanut butter and chocolate together.....and nice and moist cupcakes....make these....right now!

  TRUFFLES
    6 ounces 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 extract
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup warm water plus 1 1/2 tbsp cocoa mixed in (the original called for coffee so if you drink coffee, you can just do 1/2 c. strong brewed coffee)
FROSTING:
3 ounces semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter

Directions

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 (I got 18 but it depends on the size you do them, I did mine on the small side); 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 (about 1/4 cup should do it). 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 (mine cooked for about 17). Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Melt chocolate, in 20-30 second intervals until smooth.  Combine peanut butter and cream until smooth.  Add chocolate and mix thoroughly; chill until mixture reaches spreading consistency. 

Frost cupcakes. Store in the refrigerator. Yield: approximately 12-15.  The original said 12, but I got 15.  But I don't over fill my cupcakes because i don't like the  "muffin-top" look.

These were super moist.  I loved them!  The truffle sank into the cupcake so it was in the middle/on the bottom.  These were perfect!  I loved the frosting since it didn't call for powdered sugar (I'm not the biggest fan of powdered sugar but it is usually a necessary evil with frosting).  The only downside is that since it's made with cream, they need to be refrigerated.  But if you store them covered they won't dry out.  Also the cupcakes can be frozen for later too. =)

Print Cupcake Recipe