Mini Black Magic Peanut Butter Cupcakes

Ingredients - Black Magic Cupcakes
(From Hershey's Black Magic Cake)
2 cups sugar
1 & 3/4 cups all-purpose flour
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup buttermilk
1 cup boiling water 
2 tsp instant espresso
1/2 cup vegetable oil
1 tsp vanilla

Preparation - Black Magic Cupcakes
1. Preheat oven to 350 degrees.  Line mini or regular cupcake tins with cupcake liners. Recipe will make about 48 mini cupcakes or 20 regular cupcakes.
2. In the bowl of a stand mixer, combine sugar, flour, cocoa, baking soda, baking power, and salt.  Stir until well combined.
3. Add eggs and buttermilk to the sugar mixture.  Dissolve the espresso in the boiling water and add to the sugar mixture, then add the oil and vanilla. Mix on low until just combined, then mix on medium speed for about 2 minutes.  Batter will be very thin.
4. Fill cupcake tins 3/4 full.  Bake mini cupcakes for about 13 minutes or regular sized cupcakes for about 21 minutes, or until toothpick comes out clean.
5. Allow cupcakes to cool in pan for about 5 minutes, then transfer to a wire rack to cool completely.
6. Use a cupcake corer to remove the centers of the cupcakes, reserving the lid.

Ingredients - Peanut Butter Filling
(From Kraft's Chocolate-Peanut Butter Cupcakes)
1 package (3.4 oz) vanilla instant pudding
1 cup milk
1/2 cup creamy peanut butter

Preparation - Peanut Butter Filling
1. Whisk pudding mix and milk until well combined, about 2 minutes.
2. Add in peanut butter, stir until combined.
3. Place mixture into a ziplock baggie and snip off one corner.
4. Pipe peanut butter mixture into the cored out cupcakes and replace cupcake lids.

Ingredients - Chocolate Ganache
(From Kraft's Chocolate-Peanut Butter Cupcakes)
1.5 cups cool whip
4 oz semi-sweet baking chocolate
1 package chopped peanuts

Preparation - Chocolate Ganache
1. Melt cool whip and chocolate in microwave in 30 second intervals, stirring well after each interval.  (Should melt after about 1 minute and 30 seconds.)
2. Dip each cupcake into the melted chocolate and twist to cover.
3. Sprinkle chopped peanuts onto cupcakes before the chocolate dries.
4. Refrigerate cupcakes.