Chocolate Peanut Butter Filled Cupcakes
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Cupcakes:
1 box devil’s food cake mix
Ingredients on box + 1 extra egg

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into cupcake liners, filling them about 2/3 full. Bake for approximately 25 minutes, or until tooth pick inserted into center comes out clean. Cool completely.

Filling:
1/2 cup (1 stick) butter
1/2 cup creamy peanut butter
1 cup graham cracker crumbs
1 cup powdered sugar

Put butter and peanut and butter in a 2 quart glass bowl. Microwave for approximately 45 seconds or until melted. Stir together. Add graham cracker crumbs and powdered sugar and mix together (will get thick). Refrigerate for 20-30 minutes to let mixture firm. Once cupcakes have cooled completely, use a small paring knife (or any other method you’d like) to remove a hole in the center of the cupcake. Discard the tops. Roll just over a tablespoon of filling into a small ball and place into center of cupcake.

Peanut Butter Buttercream:
1 cup (2 sticks) salted butter, room temperature
2 tsp vanilla
1 cup creamy peanut butter (may use more or less depending on how much of a PB flavor you would like)
4 cups powdered sugar
3 Tbsp milk

Beat butter and vanilla with an electric mixer until light and fluffy. Add peanut butter and mix until combined. Add powdered sugar in one cup increments, then add milk. Frost filled cupcakes.