Peanut Butter Truffle Cupcakes

  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.