Chocolate Peanut Butter Cupcakes

• FOR THE CUPCAKES:
• 2/3 cups Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Unsalted Butter, Cut Into Small Pieces
• 4 ounces, weight Semisweet Chocolate
• 2 ounces, weight Unsweetened Chocolate
• 3/4 cups Sugar
• 3 whole Large Eggs
• 2 teaspoons Vanilla Extract
• FOR THE PEANUT BUTTER FILLING:
• 4 Tablespoons Unsalted Butter, melted
• 1/2 cups Confectioners Sugar
• 3/4 cups Peanut Butter
• 1/4 teaspoons Salt
• 1/2 teaspoons Vanilla Extract
• FOR THE FROSTING:
• 3 cups Confectioners Sugar
• 2/3 cups Cocoa Powder
• 1/2 cups Butter, Softened
• 6 Tablespoons Milk
• 1 teaspoon Vanilla Extract

1. Preheat oven to 350 F. Line a 12-count muffin pan with baking cups. Set aside.
2. In a small bowl whisk together flour, baking powder and salt. Set aside.
3. Put butter and chocolates in a large microwave safe bowl and microwave at 30-second intervals until melted, stirring in between. Let cool.
4. Whisk sugar into the melted chocolate mixture. Add eggs and vanilla and whisk until smooth. Add flour mixture; stir just until combined. Set aside.
5. Stir together all of the ingredients for the peanut butter filling.
6. 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.
7. Bake for 30 minutes rotating the pan halfway through. Transfer pan to a wire rack to cool completely before removing cupcakes.
8. Mix frosting ingredients in a medium-sized bowl and ice cupcakes after they have cooled.

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Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-cupcakes-5/ (may not work)