Peanut Butter-Filled Chocolate Cupcakes

This is my second attempt at peanut butter-chocolate cupcakes.... But what makes these cupcakes amazing is their peanut butter filling... Very YUMMY! With the whole day off and no intentions of baking cupcakes today --- These lovely creations were born! Delicious, delicious, delicious! The cupcake recipe is from a new cookbook I picked up last night at Chapters called Martha Stewart's Cupcakes by Martha Stewart. They are perfect just the way they are... No icing because they stand tall all on their own!

Ingredients for the Cupcakes 

2/3 cup of all-purpose flour
1/2 tsp of baking powder
1/4 tsp of salt
1/2 cup (1 stick) of unsalted butter 
4 ounces of semisweet chocolate, coarsely chopped 
2 ounces unsweetened chocolate, coarsely chopped
3/4 cup of granulated sugar 
3 large eggs 
2 tsp of pure vanilla extract 

Peanut-Butter Filling -
4 tbsp of unsalted butter, melted
1/2 cup of confectioners sugar 
3/4 cup of smooth peanut butter
1/4 tsp of salt
1/2 tsp of pure vanilla extract

Preheat the oven to 325F. Line a standard muffin tin with paper liners. Whisk together flour, baking powder, and salt. Put butter and chocolates in a heatproof bowl set over (not in) a pan of simmering water (or use a double boiler); stir until melted. Remove from heat, and let cool slightly.

Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Stir all ingredients for the peanut butter filling until smooth.

Spoon 2 tbsp of chocolate batter into each lined cup, followed by 1 tbsp of peanut butter filling. Repeat with another tbsp of batter, and top with one tsp of filling. Swirl top of the cupcake batter and filling with a toothpick.

Bake, rotating half way through, for about 40 minutes. Transfer tin to wire rack to cool completely before removing cupcakes.

Peanut Butter Goodness!