Best 2 Peanut Butter Truffle Cupcakes Recipes

In this comprehensive guide to creating delectable peanut butter truffle cupcakes, we'll embark on a delightful culinary journey, exploring the perfect balance of sweet and savory, rich and creamy, and light and fluffy textures. We'll uncover the secrets to crafting a moist and tender cupcake base infused with the irresistible flavor of peanut butter, topped with a velvety smooth and luscious peanut butter truffle ganache that will tantalize your taste buds. We'll guide you through each step of the process, from gathering the essential ingredients to mastering the techniques for achieving that perfect, melt-in-your-mouth truffle cupcake experience. Get ready to elevate your baking skills and impress your loved ones with these irresistible peanut butter truffle cupcakes that are sure to become a favorite treat for any occasion.

Here are our top 2 tried and tested recipes!

PEANUT BUTTER TRUFFLE CUPCAKES

Peanut Butter Truffle Cupcakes image

Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! -Marlene Schollenberger, Bloomington, Indiana

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 18

Ingredients

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 large eggs, room temperature
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 strong brewed coffee
FROSTING:
3 ounces semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter

Steps:

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; roll in cocoa. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. 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 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down). , Bake at 350° until a toothpick inserted in cake portion comes out clean, 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 the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 277 calories, Fat 18g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.

PEANUT BUTTER TRUFFLE CUPCAKES

Peanut Butter Truffle Cupcakes image

Make and share this Peanut Butter Truffle Cupcakes recipe from Food.com.

Provided by CoffeeB

Categories Dessert

Time 55m

Yield 1 dozen

Number Of Ingredients 16

Ingredients

6 ounces squares white baking chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 tablespoons baking cocoa
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
3 ounces squares semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter

Steps:

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.

Nutrition Facts : Calories 4351.1, Fat 297.1, SaturatedFat 157.8, Cholesterol 765.2, Sodium 3029.6, Carbohydrate 410.8, Fiber 41.9, Sugar 269.4, Protein 89

Tips:

Be precise with ingredient measurements, especially for the ganache, to ensure the correct consistency.
Use good quality, creamy peanut butter for the best flavor and texture.
Chill the ganache completely before piping it onto the cupcakes, this will help it set properly.
For a more intense peanut butter flavor, try using dark chocolate in the ganache.
For a fun variation, try swirling some raspberry or strawberry jam into the ganache before piping.
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Conclusion:

These peanut butter truffle cupcakes are a delicious and decadent treat that are perfect for any occasion. With their moist chocolate cupcakes, creamy peanut butter filling, and rich chocolate ganache, they are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert to make, give these cupcakes a try. You won't be disappointed!