✲ The Best PEANUT BUTTER TRUFFLE CUPCAKES

This easy PEANUT BUTTER TRUFFLE CUPCAKES Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

PEANUT BUTTER TRUFFLE CUPCAKES


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

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. Frost cupcakes. Store in refrigerator.




by: CoffeeB

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