These cupcakes combine the rich flavors of chocolate and peanut butter with a delightful surprise center.
Melt the white chocolate in a microwave-safe bowl at medium power, stirring until smooth.
Microwave in short intervals to avoid burning the chocolate.
Mix the melted chocolate with the peanut butter until well combined. Chill until firm.
Chill the mixture in the refrigerator for faster setting.
Form the chilled mixture into small balls and set aside.
Use a small scoop for uniform truffle sizes.
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Ensure the butter is softened for easier mixing.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Crack the eggs into a separate bowl to avoid shell fragments.
Combine the flour, baking soda, and salt in a separate bowl. Gradually add to the creamed mixture alternately with buttermilk and coffee.
Mix just until combined to avoid overworking the batter.
Line a muffin tin with paper liners and fill each cup two-thirds full with batter. Place a truffle in the center of each.
Do not press the truffle down; it will sink slightly during baking.
Bake in a preheated oven at 350°F (175°C) for 15-20 minutes. Cool on a wire rack.
Check for doneness by inserting a toothpick into the cupcake (not the truffle).
Melt the chocolate and cream together in a saucepan over low heat, stirring constantly. Remove from heat and mix in the peanut butter.
Use a double boiler for gentle melting.
Chill the frosting mixture until it reaches a spreadable consistency. Frost the cooled cupcakes.
Use an offset spatula for smooth frosting application.
Serve the cupcakes and enjoy the delightful surprise inside!
Garnish with a drizzle of melted chocolate or a sprinkle of cocoa powder for extra flair.
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