Peanut Butter Truffle Cupcakes Recipe

Name: Peanut Butter Truffle Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces squares 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; 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; Frosting; 3 ounces squares semisweet chocolate, chopped; 1/3 cup heavy whipping cream; 3 tablespoons creamy peanut butter

Servings: persons

6 ounces squares 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
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
Frosting
3 ounces squares semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter

1
For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth.
2
Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls.
3
Shape into twelve 1 inch balls. Roll in cocoa. Set aside.
4
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each.
5
Beat in vanilla. Combine the flour, cocoa, baking soda and salt.
6
Add to creamed mixture alternately with buttermilk and coffee.
7
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.
8
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
9
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.
10
Frost cupcakes. Store in refrigerator.

1321

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 ounces squares white baking chocolate, coarsely chopped, 1/4 cup creamy peanut butter, 2 tablespoons baking cocoa, Batter, and more.

Yes, Peanut Butter Truffle Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Truffle Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions