Peanut Butter-Filled Chocolate Cupcakes

Photo by Katie Kay

My favorite desserts are made of peanut butter and chocolate.  Chocolate Peanut Butter Cup Cookies, Chocolate Peanut Butter Layer Cake, and Peanut Butter Fudge Brownie Trifle are only a few of my favorite classics.  Another way I like to add a few calories to my ice cream is to scoop chocolate ice cream into a bowl, then microwave a tablespoon or 2 of creamy peanut butter, then drizzle the melted peanut butter over my cold ice cream.  YUMMAAY!  This is a flavor combination that kills every time!  Of course I feel like Chris Farley in Tommy Boy (I can hear myself getting fatter) but it's totally worth the calories.
The inspiration for these cupcakes came at 9pm last night when I made a last-minute decision to make a dessert for an event the following day, so I sat on the couch and browsed my favorite Martha Stewart Cupcakes cookbook for a good recipe with ingredients I didn't have to go to the store for.  This was the perfect choice, and I only made a couple modifications for the type of chocolate chips I had, and I had to adjust my own frosting recipe because I only had about 2 cups of powdered sugar.

Photo by Katie Kay (ignore my stained pans)

I also happened to find a Vegan Chocolate Cupcake recipe that I'm planning on trying out for my mom, maybe for Mother's Day.  If Martha is selling it, I'm buying it.  Even if it's vegan.  **shudders**
This recipe makes exactly 12 cupcakes.  No more, no less.

Photo by Katie Kay

Peanut Butter-Filled Chocolate Cupcakes
2/3 cup flour 1/2 tsp baking powder 1/4 tsp salt 1 stick unsalted butter cut into pieces 6oz semi sweet chocolate chips 3/4 cup sugar 3 large eggs 2 tsp vanilla 3/4 cup peanut butter chips (optional)
Peanut Butter Filling 1/2 stick butter, melted 3/4 cup creamy peanut butter 1/2 cup powdered sugar 1/4 tsp salt 1/2 tsp vanilla
Frosting 1 3/4 cups powdered sugar 1 cup butter, softened 2 tsp vanilla (or Princess Cake Cookie Bakery Emulsion) 1/2 cup unsweetened baking cocoa
Preheat oven to 325.  In a double boiler (or glass bowl fitted over a pot with simmering water) melt butter pieces and chocolate chips.  Set aside to cool.
In a separate bowl, whisk together flour, baking powder, and salt.  (While chocolate cools, jump ahead to the peanut butter filling steps.)  When chocolate has slightly cooled, add sugar and whisk to combine.  Add eggs one at a time, then add vanilla, whisking well between each addition.  Add flour to chocolate mixture and stir until combined.  No mixer needed!
To make the peanut butter filling, combine all ingredients in a mixer and beat until smooth, scraping sides.
Line 12 muffin tins with liners and add 2 Tbsp chocolate batter to each tin.  Add 1 tsp peanut butter filling to each, then top with 1 more Tbsp chocolate batter.  Top each with 1 tsp peanut butter filling, and sprinkle peanut butter chips over top.  Bake for 40 minutes.  (These do not rise very much)
To make the frosting, beat butter until creamy. Add cocoa and powdered sugar slowly to avoid poofing in your face and on your counter.  Add vanilla (or desired emulsion flavor) and beat on medium high for about 2 minutes until color is visibly lighter.
When cupcakes are cooled, frost and enjoy!  Store overnight in the fridge, but bring to room temp before serving.