Buckeye Cupcakes

Preheat oven to 350ºF. Line two 12-count cupcake pans and set aside.

Place cocoa in a bowl. Pour boiling water over cocoa and whisk until smooth. Add chopped chocolate and stir until melted. Set aside.

In a mixer, beat butter and sugar on medium speed until creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla.

Combine flour, baking soda and salt in a separate bowl. Slowly add dry ingredients into wet in 2 additions, adding the yogurt in between each addition. Mix just until incorporated. Then mix in the cocoa mixture until just incorporated.

Fill liners 1/3 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and set on a rack. Let cupcakes cool in pan.

For the frosting:
In a mixer bowl, combine butter and peanut butter, beating until smooth. Very slowly mix in powdered sugar, 1 cup at a time, mixing well after each addition. Add in cream and beat until frosting is piping consistency, adding more cream if necessary.

To assemble, cut out a small hole into the center of each cupcake using a pairing knife or an Oxo cupcake corer. Pipe frosting into center of each cupcake. Then pipe your frosting using an 844 large tip onto each cupcake.