Chocolate Peanut Butter Truffles: Recipe

Happy Food Friday, everyone! I am so excited to FINALLY be blogging about these delicious truffles today. I made them for... get this... CHRISTMAS last year. You read that right. I've been sitting on this recipe for FIVE MONTHS. Oops.

And don't fret: there are even more to come. I made four flavors of truffles, and I'll eventually share them all. The others definitely have bigger Christmas flavors, so it seems a little weird to post them in May... but probably in a couple months when I'm out of post topics you'll see a little bit of Christmas in July!

These are seriously so good. And just because I made them for Christmas doesn't mean they wouldn't be delicious any other time of year. Peanut butter is versatile, guys. And delicious. You should definitely make these. 

The peanut butter balls without the candy coating are also incredible stuffed inside cupcakes, in case you were wondering. Yum. 

Don't these just make you want to eat the entire tin? I want some right now, but next time, I'd make AT LEAST a double batch. I only didn't this time because I was making three other kinds as well to take to our family Christmas dinner. Everyone enjoyed these, and the peanut butter ones were the first to go! 

I highly recommend making them for a family gathering... or a military function... or just for yourself because you won't want to share!

Chocolate Peanut Butter Truffles

INGREDIENTS

• 3 1/2 tbsp butter, melted

• 1/2 cup peanut butter

• 1+ cup powdered sugar

• 2 tbsp marshmallow fluff (optional)

• 8 oz chocolate candy coating

DIRECTIONS

1. Melt butter in the microwave.

2. In a medium bowl, combine peanut butter, butter, and marshmallow fluff, and stir well to combine.

3. Using a spatula to mix, gradually add 1 cup of powdered sugar, adding more until dough is no longer sticky.

4. Whip peanut butter mixture until no longer clumpy looking.

5. Roll dough into a large ball, and chill in the refrigerator for at least an hour.

6. Roll one inch balls from dough, and place on a cookie sheet.

7. Return the dough balls to the refrigerator.

8. Melt chocolate candy coating according to package directions.

9. Line another baking sheet with wax paper.

10. Dip dough balls into chocolate, and place on the wax paper to dry.

11. Refrigerate truffles when finished. 

Do you like truffles?

Are you a fan of chocolate and peanut butter together?

    

Chocolate Peanut Butter Stuffed Cupcakes: Recipe

Happy Friday! It's almost the weekend! The first thing you should do is check out my giveaway post from earlier this week and make sure you enter to win a fun set of kitchen pun magnets! The giveaway ends tonight at midnight, so don't wait!

Today, I'm sharing one of my all-time favorite cupcake recipes. I LOVE cupcakes, so you know this is a good one if it's a favorite of mine. Oh yeah - and my husband LOVED them too.

I know I'm not the only person in the world who loves chocolate and peanut butter together, but my addiction may be a little overboard. I have devoured Reese's peanut butter cups since I was a kid, and I love mixing peanut butter with chocolate. I often buy chocolate flavored peanut butter just for fun, and it's awesome. This recipe combines all things amazing, and I promise, it won't let you down. 

I mean, come on. Just look at the ooey-gooey peanut butter balls that melt inside the cupcakes. SO FREAKING GOOD. You have to try it.

And topping it with a peanut butter cup? Just adds to the whole chocolate peanut butter element, AND it looks cute!

and now for the best part... the recipe! 

Chocolate Peanut Butter Stuffed Cupcakes

PEANUT BUTTER BALL INGREDIENTS

• 1 cup powdered sugar
• 3/4 cup creamy peanut butter
• 4 tbsp butter, room temperature
• 1/2 tsp vanilla extract


CAKE INGREDIENTS

• 1 2/3 cups flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
• 2 tbsp milk
• 1 tsp vanilla extract
• 8 tbsp butter, room temperature
• 1 1/2 cups sugar
• 2 large eggs


FROSTING INGREDIENTS

• 8 oz. cream cheese, room temperature
• 4 tbsp butter, softened
• 1/2 cup creamy peanut butter
• 3 1/4 cups powdered sugar
• 1 cup cool whip, thawed
• Reese's peanut butter cups (for decoration)


DIRECTIONS

1. Preheat oven to 350º.
2. Line cupcake tins with 24 liners.
3. Make the peanut butter balls:
   - combine all ingredients
   - beat on medium speed until dry but sticking together
   - roll into one inch balls
   - chill in the freezer while you make the batter.
4. Make the batter:
   - combine flour, cocoa powder, baking soda, and salt in a bowl
   - in a liquid measuring cup, stir together sour cream, milk, and vanilla extract
   - in large bowl, beat butter and sugar on medium-high speed until light and fluffy (about two minutes)
   - beat in eggs, one at a time
   - with mixer on low speed, alternate adding dry ingredients and sour cream mixture, starting and ending with dry ingredients
   - mix until just incorporated
5. Scoop 2 tbsp batter into each cupcake liner.
6. Top with chilled peanut butter balls.
7. Add remaining cake batter over the peanut butter balls.
8. Bake for 13-20 minutes, or until toothpick comes out clean.
9. Let cupcakes cool before frosting.
10. Make frosting:
   - beat together cream cheese, butter, and peanut butter until smooth
   - slowly mix in powdered sugar until smooth and well blended
   - fold in cool whip until well blended and fluffy
   - chill frosting for 10 minutes
   - frost cupcakes
11. Top frosted cupcakes with individual Reese's peanut butter cups

Do you like chocolate and peanut butter together?
What's your favorite flavor of cupcake?