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1
Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
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2
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl fitted with a paddle attachment.
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3
Mix on low until incorporated, about 30 seconds.
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4
In a separate bowl, combine the egg yolks, egg whites, milk, oil, water, and vanilla.
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5
Add the liquids to the dry ingredients in 3 stages, scraping down at each addition and beating for about 30 seconds.
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6
Fill the cupcake liners three-quarters full and bake until baked through, 18 to 20 minutes.
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7
Cool completely.
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8
Fill a piping bag with the slightly chilled Chocolate Ganache.
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9
Cut the tip of the bag off and insert the tip into the center of a cooled cupcake.
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10
Squeeze to allow a small amount of mixture into the center.
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11
Release and remove the bag from the cupcake.
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12
Repeat on the other cupcakes.
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13
Generously frost the top of each cupcake with Peanut Butter Cream Frosting.
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14
Drizzle with remaining Chocolate Ganache.
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15
In a mixing bowl fitted with the paddle attachment, beat the butter and cream cheese.
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16
Scrape down the bowl and beat until smooth, about 2 minutes.
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17
Scrape down the bowl again and add the peanut butter.
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18
Mix until blended.
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19
Scrape down again and add the confectioners' sugar and vanilla.
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20
Mix until incorporated.
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21
In a microwave-safe glass bowl, heat the heavy cream and butter for 1 to 2 minutes until mixture just bubbles.
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22
Add the semisweet morsels.
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23
Let stand for 1 minute.
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24
Stir constantly until dark, thick, and creamy.
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25
Slightly chill before using.
