Double Dark Chocolate Cupcakes with Peanut Butter Filling
"Peggy Cullen, the owner of Lucky Star Sweets, fills her tender chocolate cupcakes with a creamy, salty peanut butter mixture; then she dips the tops twice in a rich, silky chocolate ganache frosting. "For some reason most bakers don't fill their cupcakes," says Cullen, "but taking that extra step is no big deal." All you need to do is poke a hole into the top and squeeze in the ultrasimple blend of peanut butter, sugar and butter...."
INGREDIENTS
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3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
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1/2 cup boiling water
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1 cup buttermilk
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1 3/4 cups all-purpose flour
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1 1/4 teaspoons baking soda
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1 1/2 sticks plus 3 tablespoons unsalted butter, softened
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1 1/2 cups granulated sugar
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2 large eggs, at room temperature
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1 teaspoon pure vanilla extract
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1 cup creamy peanut butter
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2/3 cup confectioners' sugar
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1 cup heavy cream
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8 ounces semisweet chocolate, chopped
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