Chocolate Peanut Butter Cupcakes

Directions

1. An hour before baking prepare the Chocolate Peanut Butter Filling.
2. Chocolate Peanut Butter Filling: In a small saucepan, heat the cream to boiling. Add in the chocolate and sugar, stirring till the chocolate melts.
3. Remove from heat, and beat in the peanut butter till well combined.
4. Chill the mix till hard but not hard, about 40 min.
5. Line twelve 2 1/2-inch muffin-pan c. with paper baking c.. In the top of a double boiler, over simmering water, heat the chocolate and butter.
6. Remove from heat and set aside. In a large bowl, with an electric mixer on high speed, beat the Large eggs till foamy. Beat in the sugar and vanilla till the mix is fluffy and lemon coloured, about 5 min. Reduce the mixer speed to low, and slowly beat in the chocolate-butter mix; beat in the flour, baking soda, and salt just till combined.
7. Heat the oven to 350F. Divide the batter among the prepared muffin-pan c.. Using the palms of the hands, roll rounded teaspoonfuls of the chocolate-peanut butter filling into 12 balls. Push one ball into the center of the batter in each muffin-pan c.. (Make sure which the chocolate peanut butter ball is covered by the cupcake batter.) Bake the cupcakes 15 to 20 min, or possibly till the center springs back when touched lightly with fingertip. Cold the cupcakes completely in the pan on a wire rack. Remove the cupcakes from the pan. If you like, cover the centers of the cupcakes with a small piece of aluminum foil or possibly paper towel, and sift confectioners' sugar over the edges. Remove foil or possibly towel. Store the cupcakes in an airtight container.
8. These taste best after they have cooled completely.