2/3 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt- 1/2 cup (1 stick) unsalted butter, cut into small pieces - 4 ounces semisweet chocolate, coarsely chopped - 2 ounces unsweetened  chocolate, coarsely chopped - 3/4 cup granulated sugar - 3 large eggs - 2 teaspoons pure vanilla extract -

Peanut filling: 4 tablespoons (1/2 stick) unsalted butter, melted - 1/2 cup confectionners sugar, sifted - 3/4 smooth peanut butter - 1/4 teaspoon salt-  1/2 teaspoon pure vanilla extract

 

Preheat ovent to 325°C.

 Whisk together flour, baking powder, salt. Put butter and chocolates in a heatproof bowl set over a pan of simmering water. Stir until melted. Remove froma heat and let cool slightly.

Whisk sugar into chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla.

Add flour mixture, stir until well incorpored.

 

Peanut-butter filling: stir together all ingredients and use immediately.

In a standard muffin tin, lined with paper liners, spoon 2 tablespoons chocolate batter in each cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon chocolate batter and top with a teaspoon peanut butter filling. Swirl top of cupcake batter and filling with a wooden toothpick.

 

Bake until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 40 mn.

 

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