Peanut-Filled Devil’S Food Cupcakes

• 1/2 cup plus 2 tablespoons butter, softened
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1-1/4 cups cake flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup buttermilk
• 1/2 cup strong brewed coffee, cooled
• 1 cup creamy peanut butter
• 1/2 cup butter, softened
• 1-1/4 cups confectioners' sugar
• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy whipping cream
• 1/2 cup dry roasted peanuts

1. Preheat oven to 325u0b0. Line 24 muffin cups with paper liners.
2. In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, one at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended.
3. Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
4. Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners' sugar. Pipe or spoon about 1 tablespoon filling into the center of each cupcake.
5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.

butter, sugar, vanilla, eggs, cake flour, baking cocoa, baking soda, salt, baking powder, buttermilk, coffee, peanut butter, butter, sugar, semisweet chocolate, heavy whipping cream, peanuts

Taken from www.tasteofhome.com/recipes/peanut-filled-devil-s-food-cupcakes/ (may not work)