Today was the annual Radiology Christmas luncheon at my work. Naturally, there was way too much food and I definitely didn’t need that last brownie, but oh well.

This year, I was going to make the same red velvet cupcakes that I made for my boyfriend’s family’s Christmas party but let’s be honest, those were WAY too time consuming for the beautiful creations to sit uneaten on a plate in the Radiology lounge.

So, I searched high and wide for a recipe I could make quickly but would still be delicious. I follow a food blog named Cheeky Kitchen and her Cupcake Truffles had me at HELLO.  Unfortunately, these are slightly easier said than done. (PS – this picture came from her blog!)

First off, I didn’t use mint chips because Stop n Shop doesn’t sell em.  Plus, I prefer peanut butter chips.  I mean, hel-lo.  So I used her same measurements with the white chocolate chips she recommended and the peanut butter chips. 

Besides burning my hand on the extremely hot plastic ziplock bag while piping the chocolate into the mini cupcake cups, my only complaint about these was the end result.  While tasty, they stuck to the paper.  I didn’t even think of spraying the cups because I figured that the chocolate would harden away from the wrapper in the fridge overnight.  Wrong.  I also was unable to pipe the frosting-like look that Brooke accomplished in her photo.  The melted white chocolate and peanut butter was thin and slightly runny and I had barely enough to cover the tops of the cooled truffles.  I was happy when the topping hardened almost instantly like it is supposed to though.

Overall, everyone at work liked them even if they had have to scrape the bottom part off the wrapper with their teeth.  I think it was more like fudge.  I’ll probably try it again.  Thanks to Brooke, I do have a very easily duplicated, chocolate-ty recipe that I can whip out any time of year, not just at Christmas.