As previously mentioned my first attempt at these cupcakes were an epic fail, the second attempt went really well and the final product made it to the Keg for Bailee's birthday, all boxed up nicely, and I assuming several of them have made their way to her tummy. I used the world famous Magnolia Bakery's icing to top these delicious cupcakes as I thought the creaminess of the icing would compliment the dense cupcake, I would almost call it a Cupnie (Cupcake + Brownie). 

Tonight Chris and I made won ton soup for dinner with some stir-fry on the side. I will tell you how to make the Won Ton's tomorrow or something, because they were amaze-balls and surprisingly easy to make, Nanny taught me how to make them awhile ago, but I forgot how simple it is! 

Anyways without further ado, here are the Peanut Butter Chocolate Cupnie's!
Good Night xo

Martha's Peanut Butter - Filled Chocolate Cupcakes

with Magnolia Bakery Chocolate Buttercream Icing

Yield 12

Chocolate Cupcake

3/4 C AP Flour

1/2 tsp Baking Powder

1/4 tsp salt

1/2 C unsalted butter cut into small pieces

4 oz semisweet chocolate coarsely chopped

2 oz unsweetened chocolate, coarsely chopped

3/4 C granulated sugar

3 large eggs

2 tsp vanilla extract

Peanut Butter Filing

4 tbsp unsalted butter (melted)

1/2 C confectioners sugar, sifted <-- I didn't sift it

3/4 C smooth peanut butter

1/4 tsp salt

1/2 tsp vanilla extract

1. Preheat Oven to 325 degrees F, line a standard muffin tin with paper liners. 
2. Whisk together AP flour, baking power and salt, set aside.
3. Over double boiler, add butter and chocolate, stir until melted, remove from heat and let cool slightly.
4. Whisk granulated sugar into cooled chocolate mix, adding eggs and vanilla, whisking until mixture is smooth. 
5. Add to flower mixture, string until well incorporated. 
6. Spoon 2"ish" tbsp (remember, I swear our muffin tins are smaller in Canada) into prepped muffin tins. Keep a small amount of batter set aside to put on top of the peanut butter filing. In each tin with chocolate batter, make a small well, for the Peanut Butter filing to go. 
7. Mix all of the Peanut Butter Filing ingredients together, until smooth. 
8. Place 1"ish" tsp of Peanut Butter filing into each chocolate batter well. 
9. Place a tiny bit of chocolate batter onto Peanut Butter, and with a tooth pick, swirl in to Peanut Butter, tins should be about 3/4s full, or else they will overfill and make a mess.
10. Bake for 40 minutes, rotating tin half way through. Done when toothpick comes out clean.
11. Cool

Magnolia Bakery Chocolate Buttercream Icing

1 1/2 C unsalted butter, softened

2 tbsp milk

9 oz semisweet chocolate (melted & cooled to lukewarm)

1 tsp vanilla extract

2 1/4 C confectioners' sugar

1. On medium speed on an electric mixer, beat butter until cream (3 minutes). 
2. Add the milk and beat until smooth.
3. Add melted chocolate (note: melt chocolate using double boiler), beat approx. 2 minutes.
4. Add vanilla and beat approx. 3 minutes.
5. Slowly add sugar until creamy and the desired consistency. 
6. Pipe/Spread/Dip cooled cupcakes into icing and now for the best part... ENJOY

For an extra little thing for Bailee I place a mini Peanut Butter cup on each cupcake, but I forgot to take a picture of that... Oops, this whole blogging thing will get easier when I remember to take the pictures! 

Happy 29th Birthday Bailee Ann!