Peanut Butter Truffle Cupcakes

These downright-irresistibly-yummy-looking cupcakes are a contribution from my sister's kitchen all the way from Virginia, USA. I remember all the times we spent experimenting in my grandma's kitchen all those years ago. We'd be whipping up cakes and desserts from recipes we found in the British Woman's Own magazine that our Uncle Tim & family (my mom's brother) forwarded to us on a regular basis. And most of the time we'd have to improvise with the ingredients; but with all these shortcomings we somehow managed to churn out some pretty good stuff. I guess having a grandma and mom who were good bakers themselves helped. When our baking skills were refined enough; meaning we had the adults' seal of approval we were given the honour of baking and decorating the birthday cakes of almost everyone in the household. My elder sis played master chef to my role of assistant and she used to decorate the cakes beautifully. She still does to this day. If my memory serves correct, my sister even made my grandparents 50th wedding anniversary cake!

Here's my sister's recipe for the wonderful-looking cupcakes above; am sure going to try it out over the weekend if possible. But first got to do the inevitable; that few extra rounds of the jogging/walking track! It really is "one minute on the lips; a lifetime on the hips" kind of scenario for me and the body nowadays!! *big sigh*


Peanut Butter Truffle Cupcakes

Truffle filling:
6 squares (1 oz each) white baking chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 Tablespoons baking cocoa

1. In a microwave-safe bowl, melt white chocolate; stirring often, until melted and smooth. Sir in peanut butter

2. Cover and refrigerate for about 15 - 20 minutes, or until firm enough to form into balls. Check on this often, because you do not want the mixture to harden too much.

3. Form into twelve 1-inch balls, roll in cocoa powder and set aside.

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, cooled

1. In a large mixing bowl cream butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. Beat in vanilla.

4. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk and coffee.

5. Fill paper-lined muffin pans two-thirds full. Top each with a truffle (do not press down).

6. Bake at 350 degrees for 15 - 20 minutes or until a toothpick inserted in the cake portion comes out clean.

7. Cool for 10 minutes before removing from pan to a wire rack to cool completely.


Frosting:
3 squares (1 oz each) semisweet chocolate, chopped
1/3 cup heavy cream
3 Tablespoons creamy peanut butter

1. In a heavy saucepan over very low heat, melt chocolate with cream, stirring constantly.

2. Remove from heat; stir in peanut butter.

3. Transfer to a bowl; chill in refrigerator until mixture reaches spreading consistency. Check on this often because you do not want this to get too hard that you cannot spread it. It should still be shiny and soft.

4. Frost cupcakes.

* The recipe says to store in the refrigerator and I would recommend this for warm climates. I did not because we keep the house at a constant 68 degrees.