Chocolate Peanut Butter Cupcakes

 Peanut butter and Chocolate = a match made in heaven!  These cupcakes are time consuming to make,  but oh so worth it!

Cupcakes:
1 c. sugar
1 c. brown sugar
1  3/4  c. all-purpose flour
3/4 c. cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. whole milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water

Filling:
1 c. ( 2 stick ) unsalted butter, softened
2 c. creamy peanut butter
2  1/2 c. powdered sugar

Ganache:
1 1/3 c. semi sweet chocolate chips
1 c. heavy cream

Frosting:
1 c. ( 2 stick )  unsalted butter, softened
1 c. smooth peanut butter
1 1/2 c. powdered sugar
1/4 tsp  salt
2 tsp vanilla extract
2 T. heavy cream ( or milk)

1. Heat oven to 350 F.  Fill cupcake pan with 24 paper liners.
2. In a large bowl, stir  together flour, sugars, cocoa, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. 
4. Stir in boiling water.  Batter will be thin. 
5.Fill prepared cups 2/3 full of batter.  Bake for 20-22 minutes at 350, or until toothpick inserted in center comes out clean.  Cool cupcakes on wire rack.

 While cupcakes are cooling, make the ganache and the peanut butter filling.
Ganache:
1. Place the cream in a small saucepan and heat until small bubble form around edges.
2. Place chocolate chips in a heatproof bowl and pour hot cream over the top. Let sit for 15 minutes.
3. Whisk the mixture until smooth and shiny.  Let cool until slightly thickened.  Ganache should be consistency of thick liquid.
Filling:
1. Beat the butter and peanut butter with mixer at medium speed until blended. 
2. Reduce speed to low and gradually beat in the powdered sugar.
3. Increase speed to high and beat for 3-5 minutes. 
4.  Use a small serrated knife to cut a cone out of the center of the cooled cupcakes.  Fill hole with a spoonful of peanut butter filling.
5.  Dip top of cupcake in ganache to cover. Let set.

Frosting:
1. Place butter and peanut butter in large mixing bowl and beat on med. high speed until smooth.
2. Add powdered sugar and salt; beat at low speed until combined.
3. Scrape down the bowl and beat at medium speed about 20 seconds.
4.  Add vanilla and cream and beat at med.speed about 20 seconds; then increase speed to med. high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
5.  Spoon frosting into pastry bag fitted with large star tip, and pipe a swirl of peanut butter frosting in center of cupcake on top of ganache.