2 tbsp. heavy cream
2 (1 oz.) squares semi-sweet chocolate, grated
1/4 c. peanut butter
1. 1 hour before baking: In small saucepan, heat cream to boiling. Grate chocolate into bowl, add sugar, pour cream over chocolate and sugar; stir until chocolate melts. Beat in peanut butter until well combined; refrigerate about 40 minutes.
2. Line 12 muffin pan cups with paper baking cups. In double boiler, melt chocolate squares and butter. In large bowl with electric mixer beat eggs until foamy. Beat in sugar and vanilla until fluffy.
On low, beat in melted chocolate-butter mixture, then dry ingredients until just combined. Divide batter into muffin cups. Roll rounded teaspoons of filling into balls. Push each ball lightly into center of each cupcake.
