Chocolate Peanut Butter Cupcakes

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.