Ingredients
6 ounces white baking chocolate, coarsely chopped1/4 cup creamy peanut butter2 tablespoons baking cocoaBATTER:1/2 cup butter, softened3/4 cup sugar2 large eggs, room temperature1 teaspoon vanilla extract3/4 cup all-purpose flour1/2 cup baking cocoa1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup buttermilk1/2 cup strong brewed coffeeFROSTING:3 ounces semisweet chocolate, chopped1/3 cup heavy whipping cream3 tablespoons creamy peanut butter
Preparation
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.
