Ingredients

Instructions

  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.