chocolate cupcakes filled with cookie butter crunchies 

3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 ts baking soda
3/4 ts baking powder
¾ ts s alt
2 large eggs
3/4 cup buttermilk
3/4 cup warm water
3 TB safflower oil
1 ts pure vanilla extract

for the filling:
½ - ¾ cup cookie butter
¼ cup or more (depending on your desired level of crunch) of finely crushed graham crackers
hefty pinch of salt

for the ganache:
6-8 ounces of semi sweet chocolate chips
a teaspoon or 2 of heavy cream

Cook notes:
You can do as I did and make this all in one bowl or you can follow Martha’s original instructions. 
I used semi sweet chocolate for the ganache, you can use milk if you want, but it might be too sweet.
Also, save a little bit of the cookie butter filling to top the tops of the cupcakes as decoration.

Preheat oven to 350 degrees.
Make the filling by combining all ingredients in a bowl and mixing well. Set aside.
Make the cupcakes by lining 12 – 18 muffin cups with baking cups.
Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. 
Beat on low speed until just combined.
Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
(or do as I mentioned above and do this all in one bowl).

Fill each baking cup halfway with cupcake batter, add in a round ball of the cookie butter filling. Don’t press down. 
 Fill the baking cups with remaining batter, almost to the top. Cupcakes will rise a bit so don’t overfill the cups.
Bake until tops spring back when touched with a finger, 20 to 23 minutes. Let cool completely.

To make the ganache, melt the chocolate chips with the heavy cream until glossy and smooth.
Using a spoon dollop the ganache over each cupcake and top with a couple crumbles of the cookie butter filling as decoration.
Should make 16-18 cupcakes (or as I did 12 cupcakes and 2 mini loaves).