Peanut Butter Truffle Cupcakes

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Peanut Butter Truffle Cupcakes

6 squares (1 ounce each) 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 strong brewed coffee
FROSTING:
3 squares (1 ounce each)
semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter

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-in. 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 twothirds
full. 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. 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.
Transfer to a bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator. Yield: 1 dozen.