Ingredients for Peanut Butter Truffle Cupcakes
- White Baking Chocolate
- Creamy Peanut Butter
- Baking Cocoa
- 2 tablespoons unsalted butter, for the filling
- Sugar
- 2 large eggs
- Vanilla
- 2 cups all-purpose flour
- Baking Soda
- ½ teaspoon salt
- Buttermilk
- Brewed Coffee
- Semisweet Chocolate
- Heavy Whipping Cream
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How to Make Peanut Butter Truffle Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the peanut butter until evenly distributed.
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Meanwhile, prepare the peanut butter truffle filling: In a medium bowl, combine the peanut butter, powdered sugar, and butter. Mix until smooth and creamy.
- Once the cupcakes are completely cool, use a small knife or piping bag to create a small hole in the center of each cupcake.
- Fill each cupcake with the peanut butter truffle filling.
- Melt the chocolate chips in a double boiler or microwave. Dip the top of each cupcake into the melted chocolate, allowing the excess to drip off.
- Optionally, garnish with chopped peanuts or sea salt.
Nutrition Information (Approximate per serving)
Sodium
126 g
Sugar
1077g
Fat
789g
Carbs
136g
