Chocolate Peanut Butter Cupcakes

CUPCAKES
6 oz Semisweet chocolate; (6
-squares)
6 tb Butter or margarine
2 Eggs
2/3 c Granulated sugar
1 ts Vanilla extract
3/4 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
Confectioner’s sugar;
-optional

An hour before baking prepare the Chocolate Peanut Butter Filling.

Chocolate Peanut Butter Filling: In a small saucepan, heat the cream to
boiling. Add the chocolate and sugar, stirring until the chocolate melts.
Remove from heat, and beat in the peanut butter until well combined.
Refrigerate the mixture until firm but not hard, about 40 minutes.

Line twelve 2 1/2-inch muffin-pan cups with paper baking cups. In the top
of a double boiler, over simmering water, melt the chocolate and butter.
Remove from heat and set aside. In a large bowl, with an electric mixer on
high speed, beat the eggs until foamy. Beat in the sugar and vanilla until
the mixture is fluffy and lemon coloured, about 5 minutes. Reduce the mixer
speed to low, and slowly beat in the chocolate-butter mixture; beat in the
flour, baking soda, and salt just until combined.

Heat the oven to 350F. Divide the batter among the prepared muffin-pan
cups. 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 cup. (Make sure that the chocolate
peanut butter ball is covered by the cupcake batter.) Bake the cupcakes 15
to 20 minutes, or until the center springs back when touched lightly with
fingertip. Cool the cupcakes completely in the pan on a wire rack. Remove
the cupcakes from the pan. If desired, cover the centers of the cupcakes
with a small piece of aluminum foil or paper towel, and sift confectioners’
sugar over the edges. Remove foil or towel. Store the cupcakes in an
airtight container.

These taste best after they have cooled completely.