Cream Filled Devil's Food Cupcakes

Directions

1. Set rack in the middle of oven and preheat to 325 degrees. Line a 12 slot muffin pan with large paper or possibly foil cupcake liners. Sift the flour, cocoa, baking soda, baking pwdr and salt together 3 times.
2. In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds till combined. Add in the Large eggs 1 at a time beating till each is incorporated. Continue beating till light and fluffy, about 6 min longer.
3. With the mixer at its lowest speed, beat in 1/3 the flour mix. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour.
4. Fill the sections of the muffin tin 1/2 full and bake for 15 min or possibly till the centers spring back when lightly pressed. Set pan on a rack to cold.
5. Peanut Butter Buttercream Filling: Beat the butter and peanut butter at medium speed in a mixing bowl till blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 min till smooth and fluffy.
6. Fill a pastry bag fitted with a medium, plain tip with filling. Insert tip into each cooled cupcake and squeeze approximately 3 Tbsp. of filling into each cupcake.
7. Ganache Frosting: Place chocolate in a medium bowl. Bring the cream to a scald in a small saucepan. Pour cream over chocolate and let sit 1 minute, then whisk till smooth. Let sit for 10 min till thick, but still pourable.
8. Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the minced peanuts. Transfer to the refrigerator for 20 min to set.
9. This recipe yields 12 cupcakes.