Peanut Butter Filled Chocolate Cupcakes

1/4 c. flour

1/4 c. cocoa

1 1/4 tsp baking soda

3/4 c. brown sugar

1 egg

1 tsp. vanilla

1/2 c. milk

1/2 c. heavy cream

2 tbsp. sour cream

1/2 c. butter, melted


1/4 c. butter

1/3 c. peanut butter

1/2 tsp vanilla

1 1/2 -2 c. powder sugar

1-2 tbsp. milk

Preheat oven to 350 degrees.  In a bowl, combine sugar, milk and cream until creamy.  Add in butter and vanilla.  Add egg.  in a separate bowl, combine flour, cocoa, and baking soda.  Add to wet mixture.  Mix until no lumps left.  Line cupcake pan with liners and fill each one 2/3 full.  Bake for 15-18 minutes, or until toothpick comes out clean.Let cupcakes cool before frosting and filling. 

To make frosting, combine butter and peanut butter until creamy.  Add vanilla.  Mix in powder sugar until it reaches the desired thickness.  Let it mix for a few minutes until creamy.  If it's too thick, add some milk, a tsp at a time, if it's too runny, add some more powder sugar.
In the top of the cupcake, cut a small hole, about the size of a dime out, remove top.  Either using a decorating bag and a tip or spoon it, fill with peanut butter frosting.  Replace top of the hole you cut and cover the cupcake with frosting.  I don't like gobs of frosting and this frosted and filled 12 cupcakes, but if you are a frosting-aholic, double the recipe.

Combine 1/2 c. chocolate chips and 1 tbsp shorting and melt.  Drizzle over the cupcakes and enjoy!  Make sure you have a tall glass of cold milk handy, you'll need it