Double-dark Chocolate Cupcakes with Peanut Butter Filling

== Description ==
Contributed by Catsrecipes Y-Group
* Source: Food and Wine
== Ingredients ==
* ¾ cup + 2 tablespoons cocoa powder (not Dutch process)
* ½ cup boiling water
* 1 cup buttermilk
* 1¾ cups all-purpose flour
* 1¼ teaspoons baking soda
* ¼ teaspoon baking powder
* ¼ teaspoon salt
* 1½ sticks + 3 tablespoons unsalted butter, softened
* 1½ cups granulated sugar
* 2 large eggs, at room temperature
* 1 teaspoon pure vanilla extract
* 1 cup creamy peanut butter
* ⅔ cup confectioners' sugar
* 1 cup heavy cream
* 8 ounces semisweet chocolate, chopped 
== Directions ==
# Preheat the oven to 350°F and position 2 racks in the lower and middle third of the oven.
# Line 24 muffin cups with paper or foil liners.
# Put the cocoa powder in a medium heatproof bowl.
# Add the boiling water and whisk until a smooth paste forms.
# Whisk in the buttermilk until combined.
# In a medium bowl, sift the flour with the baking soda, baking powder and salt.
# In a large bowl, using an electric mixer, beat 1½ sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes.
# Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture.
# Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full.
# Bake for 20 to 22 minutes, or until the cupcakes are springy.
# Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
# In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy.
# Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes.
# Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a ¼-inch star tip.
# Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about ¾ inch deep.
# Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it.
# Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
# In a small saucepan, bring the heavy cream to a simmer.
# Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth.
# Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes.
# Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan.
# Transfer the cupcakes to racks and let stand for 5 minutes.
# Dip the tops of the cupcakes again and transfer them to racks.
# Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes. 
== Make ahead ==
The cupcakes are best served the same day they are made, but they can be refrigerated overnight in an airtight container.
== Notes ==
Cooking Club Tip: If you don’t have a pastry bag with a fitted tip, you can fill these cupcakes by carving a hole in the center (from the top) with a sharp paring knife. Put the filling in a resealable plastic bag and snip off one of the corners. Pipe the filling directly into the hole.
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Category:Cathy's Recipes
Category:Cupcake Recipes
Category:Cocoa Recipes
Category:Buttermilk Recipes
Category:Wheat flour Recipes
Category:Egg Recipes
Category:Peanut butter Recipes
Category:Heavy cream Recipes
Category:Semi-sweet chocolate Recipes