The first step was to make the truffles. The peanut butter truffle recipe I used was found here. I omitted the crushed peanuts for the truffles baked in the center of the cupcakes. The mixture requires time to chill before rolling into truffles, so make ahead or these can easily be made further ahead and stored so all steps don't have to be done in the same day. Next I prepared chocolate cupcakes. The recipe I used was from the book, The Sweet Little Book of Cupcakes. I received this book last year for my birthday in March. I'm always using and experimenting with different chocolate cupcake recipes but this is one of my favorites. You can use whatever is your favorite chocolate cupcake recipe and if you don't have a favorite, email me and I can send you this one. Fill the cupcake liners just half way full with the batter (you will be making more cupcakes than what the recipe usually makes). Place a truffle in each of the cups. I made my truffles quite substantial in size so they stuck out the top of my batter. Don't fret, they melt while baking and the cupcakes came out with nice even tops.
While the cupcakes were baking I worked on the rest of the truffles, this time including the crushed nuts, to adorn the top of the cupcakes. Chill again after handling, set aside or eat a few if you are having a bad day (not that you need my permission, but know that it is o.k.....indulge!). Once the cupcakes are cooled, it is time for some frosting! I found a peanut butter frosting recipe here. It's a very user friendly recipe and quite delicious. My only complaint with this frosting is that it didn't pipe well using a star tip (my favorite decorating tip) and in the future would pipe it on differently. Not sure which tip I would use but this frosting didn't keep nice sharp edges with the star tip like many other frostings do. Each cupcake was then drizzled with a dark chocolate glaze. Unfortunately I can't remember where I found this glaze recipe but it is really easy and I use it often. It is made by heating 4 oz. bittersweet chocolate, 1/3 cup unsalted butter and 1 1/2 tsp. light corn syrup. Stir until melted and smooth. I usually let it cool before using so it doesn't melt my frosting. The recipe makes a nice size batch and can easily be refrigerated and re-heated to use again and again. The drizzle adds a nice chocolaty taste to cut the ever so sweet (but I'm not complaining) peanut butter frosting.
The final step is to top each cupcake with one of the finished truffles. I like the idea of adding an extra truffle on top, not only for decoration but I feel like I'm giving an extra little treat to the person enjoying these cupcakes. Now this is a cupcake that requires a fork and a tall glass of milk. And I know what you are thinking, "But Sara, where are those cute little gems you mentioned earlier? You forgot the peanut butter cups!" No I didn't my friends, no I didn't. One of those perfectly tiny peanut putter cups was rolled inside of each of the truffles, just one more surprise for whoever you may be baking these for. Obviously the truffles inside the cupcake melt and settle some but when you bite into that cupcake, that little goodie is there.
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