Peanut Butter Truffle Cupcakes

Peanut Butter Truffle Cupcakes

6 squares (1 ounce each) white baking
chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 tbsp baking cocoa

Batter:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup baking cocoa
1/2 tsp baking soda
1/4 tsp 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 tbsp creamy peanut butter

For the truffles, in a microwave-safe bowl, melt chocolate at 70 % power for 1 minute. Stir. Microwave at additional 10 to 20 second intervals. Stirr until smooth. Stir in the 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 the cocoa. Set aside. In a large bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the vanilla. Combine the flour, cocoa, baking soda, and the salt. Gradually add to the creamed mixture alternately with the buttermilk and coffee. Mix well. Fill the paper-lined muffin cups two-thirds full. Top each with a truffle - do not press down. Bake at 350 F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. In a heavy saucepan over low heat, melt the chocolate with the cream. Stir constantly. Remove from the heat. Stir in the peanut butter until smooth. Transfer to a small bowl. Chill until the mixture reaches spreading consistency. Frost the cupcakes. Store in the refrigerator. Makes 1 dozen