As wedding gifts, I received three different cupcake cookbooks, so you are all in for some new yumminess! This recipe was inspired by one from the cookbook Cupcakes!, but I wanted to adapt it into my chocolate peanut butter cupcakes, so I did a little editing.
Cupcake base: Milk Chocolate Box mix
Filling:
1/4 cup creamy peanut butter, melted slightly
1 container Cool Whip
Mix together and pipe into cupcakes with a long piping tip (#230)
Frosting: Peanut Butter Swiss Meringue Buttercream
4 large egg whites
1 1/4 cup granulated sugar
2 sticks of unsalted butter, at room temperature cut into tablespoons
1/2 cup creamy peanut butter
Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add peanut butter a few tablespoons at a time and continue beating until incorporated.
Frost filled cupcakes with a generous amount of the frosting and refrigerate well.
Topping:
12 oz bag of semisweet chocolate chips
3 Tbsp vegetable oil
Melt chocolate chips and oil in a double boiler until smooth. Transfer into a deep container (2 cup measuring cup), and dip chilled cupcakes in topping just to cover frosting. Chill until topping is solid.
My new 
