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CALLING ALL CHOCOLATE AND PEANUT BUTTER FREAKS--I KNOW YOU'RE OUT THERE!!! These are yummy and are kind of like Drake's Funny Bones, especially if you glaze them with a thin chocolate glaze:) I still don't know which way is better to eat these--still slightly warm or chilled. Sometimes, when I REALLY can't make up my mind, I eat them both ways, on the same day!
- 6 tablespoons creamy peanut butter (I use Reese's or Skippy)
- 1⁄4 cup granulated sugar
- 1⁄3 cup unsweetened cocoa powder (Dutch processed)
- 1⁄4 cup hot water
- 1 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 6 tablespoons butter, softened
- 1⁄3 cup creamy peanut butter (same as above)
- 3⁄4 cup packed light brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1⁄3 cup milk
- Preheat oven to 350*F.
- Grease and flour 12 standard-size muffin cups (or, line with paper liners); set aside.
- FILLING: Combine the peanut butter and sugar in a small bowl until well blended; set aside.
- CUPCAKES: Combine the cocoa powder and hot water in a cup until smooth; set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a medium bowl, using an electric mixer on high speed, cream the butter and peanut butter until light and creamy; slowly blend in the brown sugar.
- Lower the mixer speed to medium; blend in the egg yolks, one at a time.
- Blend in the cocoa mixture, then the vanilla; blend well.
- Lower mixer speed to low.
- Blend in the flour mixture alternately with the milk, beginning and ending with the flour mixture and beating just until combined.
- Spoon about 2/3 of the batter into the prepared tins.
- Top with equal amounts of filling, then the remaining batter; smooth tops.
- Bake until tops are cracked, edges are springy, and centers are still soft when pressed gently with a fingertip, about 20 minutes.
- Cool in the tins slightly before removing.
- Frost or glaze with your favorite topping.