Peanut-Filled Devils Food Cupcakes Recipe

In a large bowl, beat butter and sugar until crumbly, about 2 minutes.

Add eggs, one at a time, beating well after each addition.

Beat in vanilla.

Combine the flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee.

Beat just until combined.

Filled paper-lined muffin cups half full.

Bake at 325° for 15-20 minutes or until a toothpick comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small bowl, cream peanut butter and butter; gradually add confectioners' sugar.

Cut a small hole in the corner of a pastry or plastic bag; insert a small tip.

Add filling.

Push the tip through the bottom of paper liner to fill each cupcake.

For ganache, in a heavy saucepan, melt chocolate with cream over low heat; stir until smooth.

Remove from the heat. Cool for 10 minutes or until slightly thickened.

Place a heaping tablespoonful of ganache on top of each cupcake; spread toward the edges.

Sprinkle with peanuts.

Chill for 20 minutes or until set.

Refrigerate leftovers.

Yield: 2 dozen.