Chocolate Peanut Butter Cupcakes

Ingredients

• FOR THE CUPCAKES:
• ⅔ cups Flour
• ½ teaspoons Baking Powder
• ¼ teaspoons Salt
• ½ cups Unsalted Butter, Cut Into Small Pieces
• 4 ounces, weight Semisweet Chocolate
• 2 ounces, weight Unsweetened Chocolate
• ¾ cups Sugar
• 3 whole Large Eggs
• 2 teaspoons Vanilla Extract
• FOR THE PEANUT BUTTER FILLING:
• 4 Tablespoons Unsalted Butter, melted
• ½ cups Confectioners Sugar
• ¾ cups Peanut Butter
• ¼ teaspoons Salt
• ½ teaspoons Vanilla Extract
• FOR THE FROSTING:
• 3 cups Confectioners Sugar
• ⅔ cups Cocoa Powder
• ½ cups Butter, Softened
• 6 Tablespoons Milk
• 1 teaspoon Vanilla Extract

Preparation Instructions

Preheat oven to 350 F. Line a 12-count muffin pan with baking cups. Set aside.

In a small bowl whisk together flour, baking powder and salt. Set aside.

Put butter and chocolates in a large microwave safe bowl and microwave at 30-second intervals until melted, stirring in between. Let cool.

Whisk sugar into the melted chocolate mixture. Add eggs and vanilla and whisk until smooth. Add flour mixture; stir just until combined. Set aside.

Stir together all of the ingredients for the peanut butter filling.

Layer the cupcake batter and filling into your prepared baking cups … 2 tablespoons of chocolate batter, 1 tablespoon of peanut butter filling, 1 tablespoon of chocolate batter then 1 teaspoon of peanut butter filling. Swirl the top of the cupcake batter and filling with a toothpick.

Bake for 30 minutes rotating the pan halfway through. Transfer pan to a wire rack to cool completely before removing cupcakes.

Mix frosting ingredients in a medium-sized bowl and ice cupcakes after they have cooled.