Monday, September 13, 2010

Peanut Butter Truffle Cupcakes and PB Cream Cheese Frosting

Oh Yeah! 

These cupcakes are so yummy.   It is one of those recipes where I hate to give up my secrets.  But I will share this time.  I made them for my daughters 'party.' That thing they do about every other week anyway with her two best friends but I decided to make it a little more special. It was the last late night of the summer.  I hope she appreciated it.  It was a mystery theme. First they had pizza, then they had to solve 4 parts of a mystery. They were given clues throughout the night and in between they played the Whodunit game and tried to watch Nancy Drew, but didn't get very far with the movie.

Half of the girls fun is making invitations and decorations all the days leading up to their evening event.  They taped finger prints all around the house and other cut outs and paper chains.  Sometimes they even plan enough to dress alike, but this time they didn't. 

First part of the mystery they had to figure out where a crime was committed.  It was in the kitchen.
Second part, they had to figure out what the crime was.  Cupcakes were stolen.  I made these in advance and hid them, she didn't know.
Third, they had to find out who did it.  Mom.  It's always mom's fault anyway right?
Last they had to find the evidence.  The cupcakes.

Really, I think I may have had as much fun coming up with all the  puzzles and clues as they did solving them.  the ranged from simple (or hard) puzzles to having to fingerprint everyone in the whole house.  Each clue took them almost 20-30 minutes to solve.  I thought it wouldn't take so long.   It ended up not being so late of a night, one girl had to go home early.

As for the cupcakes, Yummm.  The cupcake was a regular enough chocolate but the truffle inside made them so much more awesome. I think I may have eaten one or two of the truffles all by themselves before putting the rest into the cupcakes.   The frosting was so yummy and I could just sit and eat it alone also.  Bad me!    

6 oz. white chocolate, chopped
¼ cup creamy peanut butter
2 tablespoons unsweetened cocoa powder

Place white chocolate in medium microwave-safe bowl. Microwave on medium just until chocolate is soft; stir until smooth. Whisk in ¼ cup peanut butter until smooth.
Refrigerate 20 to 30 minutes or until firm. Using 1 tablespoon each, roll chocolate mixture into 12 (1-inch) balls; place on waxed paper-lined plate. Roll each ball in cocoa powder to coat completely. Freeze on lined plate 1 to 3 hours or until frozen solid. (Truffles can be frozen overnight.)

¾ cup all-purpose flour
¾ cup sugar
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
¼ cup unsalted butter, melted

Heat oven to 350 degrees F. Line 12 muffin cups with cupcake liners; spray bottom of liners with nonstick cooking spray. Sift flour, sugar, ½ cup cocoa powder, baking soda and salt into medium bowl; combine.
Place buttermilk, eggs and vanilla into a large mixing bowl; beat at medium speed until blended. Reduce speed to medium-low; slowly beat in flour mixture. Add melted butter. Increase speed to medium-high; beat 2 minutes.  Divide batter equally among muffin cups, filling each about three-fourths full.  (I thought this might be too much but after they cooled they shrunk a bit.)

Gently drop frozen truffle into center of each batter-filled cup. Do not push truffle into batter, it will sink during baking.  (I put mine in still frozen, I wonder if they had been thawed a bit if they wouldn't melt into the cake a bit?)
Bake 30 to 35 minutes or until toothpicks inserted in centers come out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes from pan; cool completely.


1 1/2 cups powdered sugar
1 8 oz. package cream cheese, room temp
1/2 cup unsalted butter, room temp
1/2 cup smooth peanut butter

Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally.

These cupcakes would do well with a chocolate or ganache frosting also.


MarthaT said...

I'm new to your blog and found you through Cupcakes Take the Cake. I'm really glad I decided to open that email this morning! :)

I have done these with frozen peanut butter cookie dough, but this recipe sounds wonderful. As soon as I get past this next wedding, I am going to try it. Everyone seems to love the peanut butter icing ... :)

Thanks for sharing!

Nicky said...

Thank you MarthaT, I would not have known I was featured except for your comment. The cookie dough sounds good also.

FROSTED! said...

These sound divine. I can't wait to try them. Thanks for posting the recipe!

Mummyislearningtobake. said...

I would love to try these too. Can you tell me if a cup in US recipes has a particular volume or will I just use a teacup and it should be about right?

Nicky said...

A cup is a specific measurement. Here is a conversion calculator

Elizabeth-W said...

Nicky!!! How fun to be famous!! :D

Cornelius said...

hi, i found your blog through cupcakes take the cake. not only do these cupcakes look amazing, but the story behind them is super cute! thanks for sharing!

Please Do Not Feed The Animals. said...

Thanks Nicky. (Mummyislearningtobake xx)

e.kinnear said...

Hi! Found you blog just by searching google for PB cupcakes. My brother and his fiance asked me to make cupcakes for their (small) wedding. They both LOVE PB so I wanted to do PB cupcakes. I found your truffle ones and HAD to make them. At the last minute they have made the wedding peanut free. Do you have suggestions for how I can tweak this? I'm not worried about the frosting, I can come up with something for that, but do you have any suggestions for the truffle part? Do you think it would be okay just without the pb, or should I substitute with something else and what? I'm sorry this is a rambly message, I'm just really hoping for your help.
Thanks so much!

Nicky said...

Sorry, I've been out of town. I hope I'm not late but the best PB substitute I have found is call SunButter or sunflower seed butter. But with Peanut allergies you need to be more careful than just substituting the pb. Many items have been processed in plants that also process peanuts and than can contaminate the cocoa products. make sure the chocolate you use is safe. I think Hersey's has been said to be a good brand.

e.kinnear said...

I'm sorry I haven't replied yet! Thanks so much for your help. I ended up substituting with nutella and using regular milk chocolate instead of white. The Nutella was safe but the chocolate I used wasn't (whoops). I just made a few cupcakes without the truffle (for the allergic person- the bride's 3 yo neice) and all was well! The cupcakes were definitely a hit. The truffle part was very heavy though, I'm wondering if it would be a little lighter with the PB. I'll have to try that next time. Again, thanks for your help and the delicious recipe.

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