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1
Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
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2
To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water.
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3
Stir gently until melted and well combined.
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4
You may use a microwave, if preferable.
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5
Remove chocolate from heat and stir in the vanilla.
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6
Add the sugar.
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7
Beat with a handheld electric mixture until smooth and combined, about 3 minutes.
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8
Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
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9
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
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10
Mix until well blended.
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11
Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full.
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12
Place a peanut butter cup in the center of each cup and press down slightly.
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13
Bake until the cupcakes are firm to the touch about 20 minutes.
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14
To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly.
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15
Add the chili power and cinnamon, mixing to incorporate.
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16
Add the salt, vanilla, and confectioners' sugar.
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17
Finally, mix in the melted chocolate and blend thoroughly until smooth.
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18
If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.
