Peanut Butter-Filled Chocolate Cupcakes

Preheat oven to 325 degrees F. Line a standard (12 cup) muffin tin with paper liners.

Make cupcakes. Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl set over (not in) a pan of simmering water; stir until melted together. Remove from heat and let cool slightly.Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Make peanut butter filling. In a small bowl, stir together melted butter, powdered sugar, peanut butter, salt and vanilla.

Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a toothpick or cake tester.

Bake, rotating tin halfway through, until a cake tester inserted in center comes out with only a few moist crumbs are attached, about 30-40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. (The tops of mine were crinkling a bit, but don’t fret, their deliciousness makes up for it.) Cupcakes can be stored up to 3 days at room temperature in an airtight container, but I doubt they’ll last that long.