These past few weeks we've been packing our bags around 6:30 on Sunday nights and heading over to the Smiths' house.  At precisely 7:00 we flick on the TV and settle down with snacks to watch what has become a family tradition: HGTV design star.  We love this show, and by the end of all twelve episodes we feel like we've gotten to know every person on it!

Basically, twelve people start, and they all have to do a different design challenge every week.  Examples would be, decorating the interior of a bus, decorating one blank white room, talking with real people and re-doing their kitchens, etc. etc.  The list goes on and on!  At the end of each week one person is awarded for having the best space, and one person has to go home.  So the very last show there's only two designers left.  It's intense!  And so much fun!
So what does this all have to do with peanut butter chocolate cupcakes, you may ask.  I'm getting to that! Patience, hungry one!  Since we normally eat late lunches on Sundays anyways, Sunday nights are our "snacky" suppers.  Popcorn, crackers, fruit, brownies, and whatever dessert I feel like making.  This time, my choice was cupcakes!  But not just any cupcakes- cupcakes with a scoop of peanut butter in the middle, topped with a swirl of the most heavenly peanut butter frosting you will ever try.  Take my word for it!

I found this recipe by googling chocolate cupcake recipe, since Pinterest wasn't pulling up anything.  The first thing that came up was "best chocolate cupcake recipe in the world".  I thought I'd check it out!

• 1/4 cup (2 ounces) unsalted butter, room temperature
• 1 cup (7 ounces) sugar
• 2 ounces of your favorite chocolate (You can use any plain chocolate that you like except white chocolate or candy melts. The chocolate doesn't have to be one typically earmarked for baking - any chocolate bar that isn't flavored and doesn't contain mix-ins like nuts, Rice Krispies, nougat, etc. will work.)
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup
• 2 teaspoons vanilla extract
• 1/3 cup (2 3/4 ounce) full-fat sour cream
• 1 cup (5 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (2 ounces) cocoa powder (natural or dutched will both work with this recipe)
• 1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup

1. Preheat oven to 350 F.
2. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
3. Melt the chocolate in the microwave or in a double boiler.
4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
5. Mix in eggs and egg yolks one at a time until just combined.
6. Mix in oil, vanilla, and sour cream until just combined.
7. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
8. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
9. Mix in water until just combined.
10. Fill cupcake liners 2/3 full and put in the oven.
11. Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
12. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

Read more at http://www.cupcakeproject.com/2013/06/chocolate-cupcake-recipe-the-ultimate-chocolate-cupcake-test-baked-by-50-bakers-and-counting.html#y1pegLWbx36Gs62l.99