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1
Prepare the Chocolate Peanut Butter Filling an hour before baking.
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2
Chocolate Peanut Butter Filling: In a small saucepan, heat the cream to boiling.
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3
Add the chocolate and sugar, stirring until the chocolate melts.
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4
Remove from heat, and beat in the peanut butter until well combined.
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5
Refrigerate the mixture until firm but not hard, about 40 minutes.
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6
Line twelve 2-1/2-inch muffin-pan cups with paper baking cups.
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7
In the top of a double boiler, over simmering water, melt the chocolate and butter.
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8
Remove from heat and set aside.
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9
In a large bowl, with an electric mixer on high speed, beat the eggs until foamy.
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10
Beat in the sugar and vanilla until the mixture is fluffy and lemon coloured, about 5 minutes.
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11
Reduce the mixer speed to low, and slowly beat in the chocolate-butter mixture; beat in the flour, baking soda, and salt just until combined.
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12
Heat the oven to 350F.
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13
Divide the batter among the prepared muffin-pan cups.
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14
Using the palms of the hands, roll rounded teaspoonfuls of the chocolate-peanut butter filling into 12 balls.
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15
Push one ball into the center of the batter in each muffin-pan cup.
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16
(Make sure that the chocolate peanut butter ball is covered by the cupcake batter.)
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17
Bake the cupcakes 15 to 20 minutes, or until the center springs back when touched lightly with fingertip.
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18
Cool the cupcakes completely in the pan on a wirerack.
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19
Remove the cupcakes from the pan.
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20
If desired, cover the centers of the cupcakes with a small piece of aluminum foil or paper towel, and sift confectioners' sugar over the edges.
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21
Remove foil or towel.
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22
Store the cupcakes in an airtight container.
