Chocolate/Peanut Butter Cupcake Explosion

For Black Magic Cake:

Preheat oven to 350°F. Line pans with cupcake paper (I used a metallic finished one so they look more like a candy wrapper)

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes.

Pour a little bit of batter into a cupcake wrapper, place a mini Reese’s inside, put more batter on top… and continue until all the cupcake wrappers are full.

Bake 23 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.

For Peanut Butter Frosting:

In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended.

Add powdered sugar slowly, incorporating fully after each addition.

Add cool whip and beat until smooth and creamy.

For Chocolate Frosting:

In the bowl of an electric mixer, beat the butter until soft and creamy – about 3 minutes.

Add the milk as you need it, and beat until smooth.

Add the melted chocolate and beat well.

Add vanilla, and beat for 3 minutes.

Slowly add the sugar and beat until you reach your desired consistency.