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1
Preheat the oven to 350 degrees F. Line cupcake pans with 18 liners.
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2
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
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3
Using an electric mixer with the paddle attachment, cream the butter until smooth.
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4
Gradually add the granulated sugar about 1/4 cup at a time until the mixture is light and fluffy, scraping down the sides of the bowl occasionally.
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5
Add the eggs, one at a time, beating well after each addition.
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6
Add the vanilla.
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7
Alternately add the flour mixture and the milk, starting and ending with the flour mixture, beating well after each addition and scraping down the sides of the bowl occasionally.
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8
Spoon the batter into the liners.
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9
Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes.
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10
Cool the cupcakes completely.
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11
Make a hole in the center of each cupcake using a small paring knife or apple corer, making sure not to go all the way to the bottom.
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12
Pipe the Dark Chocolate Filling into each cupcake all the way to the top, reserving some for garnish.
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13
Frost the cupcakes with Peanut Butter Frosting, reserving some for garnish.
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14
Roll the edges of the cupcakes in mini chocolate chips.
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15
Drizzle the cupcakes with the remaining chocolate filling, and then with the remaining peanut butter frosting.
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16
Place the chopped chocolate in a small bowl.
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17
In a small saucepan, heat the heavy cream over low heat until it simmers.
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18
Remove from the heat and pour over the chocolate pieces.
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19
Add the butter and let stand for 1 minute.
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20
Stir until smooth.
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21
Let cool slightly.
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22
Cut 1/8-inch off the end of a piping bag.
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23
Pour the mixture into the piping bag.
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24
In a large mixing bowl, using an electric mixer with paddle attachment, whip the cream cheese on high speed about 30 seconds until smooth.
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25
Add the peanut butter and continue mixing on high speed for 1 minute until well blended, scraping down the sides often.
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26
Add the vanilla.
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27
On low speed, add the powdered sugar 1/2 cup at a time.
