Chocolate Peanut Butter Cupcakes

• FOR THE FILLING:
• 1 cup Confectioners Sugar
• 3/4 cups Creamy Peanut Butter
• 4 Tablespoons Unsalted Butter, Softened
• 1/2 teaspoons Vanilla Extract
• FOR THE CUPCAKE:
• 12 Tablespoons Unsalted Butter, Cut Into Pieces
• 1 cup Dutch-processed Unsweetened Cocoa Powder
• 2/3 cups Freshly Brewed Coffee
• 2 cups Light Brown Sugar
• 2 cups All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2/3 cups Sour Cream Or Plain Greek Yogurt
• 4 Large Eggs
• 2 teaspoons Vanilla Extract
• FOR THE PEANUT BUTTER FROSTING:
• 1 cup Confectioners Sugar
• 1 cup Creamy Peanut Butter
• 5 Tablespoons Unsalted Butter, Room Temperature
• 3/4 teaspoons Vanilla Extract
• 1/4 teaspoons Salt
• 1/3 cups Heavy Cream
• FOR THE CHOCOLATE TOPPING:
• 1-1/4 cup Semisweet Chocolate Chips
• 6 Tablespoons Unsalted Butter, Softened
• 2-1/2 cups Confectioners Sugar
• 1/4 teaspoons Salt
• 1/3 cups Milk
• 1/2 Tablespoons Vanilla Extract
• 1 package 10.5-ounce Package Of Reeses, Frozen, Then Unwrapped, And Chopped

1. Preheat oven to 350 F. Line two 12-count cupcake pans with paper liners.
2. To make the filling beat together all of the filling ingredients in a small bowl. Scoop and roll the mixture into 1/2 tablespoon sized balls. Set aside on a tray.
3. To make the cupcakes, put the butter, cocoa, and coffee in a heatproof bowl and heat it in the microwave for 30-60 seconds or until melted and hot. Then whisk until smooth. Set aside to cool completely.
4. In a large bowl whisk together the brown sugar, flour, salt, baking soda and baking powder until combined, set aside.
5. In a medium sized bowl beat together the yogurt, eggs, and vanilla until smooth. Beat in the cocoa mixture until smooth. Pour the cocoa/yogurt mixture into the dry ingredients and beat just until combined with no dry spots.
6. Fill the cupcake liners with about 1 tablespoon of the cupcake batter (I used a small ice cream scooper). Place the peanut butter ball on top of the batter, then cover the ball with about two tablespoons of additional batter. The cupcake liners should be about 2/3rd's of the way full. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove them from the oven and let them cool completely before frosting.
7. To make the peanut butter frosting, place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment (I used a hand mixer). Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. Set aside.
8. To make the chocolate frosting, melt the chocolate chips in the microwave (heat it for 30 seconds at a time, stirring in between, and stopping once it's creamy-don't over heat it), then set aside to cool completely.
9. In a large bowl beat (on high speed) the butter, sugar, salt, milk, and vanilla together until fluffy (about 3-5 minutes). While beating (on low speed), pour in the cooled melted chocolate and mix until completely combined into the frosting.
10. To make a two toned frosting, I put the peanut butter frosting in a large plastic baggie. I used a separate baggie for the chocolate. I cut off the very tip of one of the bottom corners on both baggies. In a reusable piping bag with a fitted tip, I put the two bags of frosting into it (side by side). Make sure both the bags of frosting reach to the tip and are untangled (it may take a few test tries to get them to come out evenly). Then pipe the two-toned frosting onto the top of your cupcakes. Garnish with chopped Reese's peanut butter cups and enjoy!
11. Notes:
12. The Peanut Butter Filling recipe is originally from Good Housekeeping. The Peanut Butter Frosting recipe is originally from Ina Garten.

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Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-cupcakes-6/ (may not work)