Peanut Butter Filled Chocolate Cupcakes

Adapted from Martha Stewart's Cupcakes

• Ready In: 45 mins
• Serves: 12

Ingredients

• Cupcake Batter

• 2⁄3 cup all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, in chunks
• 6  ounces  semisweet chocolate, broken up
• 1⁄2 granulated sugar
• 3  large eggs
• 2  teaspoons vanilla extract

• Peanut butter filling

• 4  tablespoons unsalted butter, melted
• 1⁄2 powdered sugar
• 3⁄4 cup  smooth peanut butter (get the kid's stuff)
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon vanilla

Directions

1. Preheat oven to 325 and line a standard cupcake tin with papers.
2. Whisk together flour, baking powder, and salt.
3. Put butter and chocolate in a bowl over boiling water and stir until melted. Remove and let cool slightly.
4. Whisk into chocolate mixture the granulated sugar.
5. Add eggs, and stir until smooth. Add vanilla.
6. Lastly, stir in flour mixture.
7. In a separate bowl make the peanut butter mixture by combining all ingredients and stirring until smooth.
8. Assemble cupcakes by spooning in 2 T of the chocolate batter into each cup.
9. Follow this with 1 T of peanut butter.
10. Repeat with 1 T of chocolate batter and then 1 teaspoon of peanut butter.
11. Swirl the batter with a toothpick before baking for 30 minutes or until the point where a toothpick comes out with only a few moist crumbs.
12. No frosting necessary here. (Or so I'm told!).