• 6 ounces Semi Sweet Baking Chocolate
• 10 tablespoons Unsalted Butter
• 1 ¼ cup Granulated Sugar
• 4 large Eggs
• 2 teaspoons Vanilla Extract
• 1 cup All Purpose Flour
• ½ teaspoon Salt

Peanut Butter Filling

• 1/3 cup Cream Cheese
• ½ cup Peanut Butter
• 2 tablespoons Granulated Sugar
• 1 large Egg
• 1 teaspoon Vanilla Extract
• 1 ½ tablespoon Whole Milk

1. Prepare the brownie batter: combine the butter and chocolate together, melt on med-high power in microwave in 25 seconds intervals; stir very well between each interval until completely melted
2. In larger mixing bowl, combine sugar, salt, eggs, and vanilla extract; whisk together very well
3. Add melted chocolate/butter mixture to the egg and sugar mixture; whisk to incorporate everything together
4. Add the sifted flour all at once; blend until just incorporated
5. Portion the batter into lined muffin cups; fill about 2/3 full
6. Prepare peanut butter filling: cream the cream cheese smooth; add the sugar and mix until just incorporated
7. Add the peanut butter and mix until well combined; add the egg; add the milk last
8. Fill pastry bag with peanut butter filling; squeeze filling into the center of each brownie cupcake batter, pushing it down so it is not sticking out of the batter too much
9. Bake at 350F on center rack for 25-35 minutes or until toothpick is inserted and comes out with moist crumbs on it
10. Frost with a swirl of peanut butter buttercream and fudge icing