Directions (continued)

• Beat in vanilla. Combine the flour, cocoa, baking soda, salt and
• baking powder; add to creamed mixture alternately with buttermilk
• and coffee just until combined.
• Filled paper-lined muffin cups half full. Bake at 325° for 15-20
• minutes or until a toothpick inserted near the center comes out
• clean. Cool for 10 minutes before removing from pans to wire racks
• to cool completely.
• For filling, in a small bowl, beat peanut butter and butter until
• fluffy. Gradually add confectioners' sugar; beat until smooth. Cut a
• small hole in the corner of a pastry or plastic bag; insert a small
• tip. Add filling. Push the tip through the bottom of paper liner to
• fill each cupcake.
• For ganache, place chocolate in a small bowl. In a small saucepan,
• bring cream just to a boil. Pour over chocolate; whisk until smooth.
• Cool for 10 minutes or until mixture is slightly thickened.
• Place a heaping tablespoonful of ganache on top of each cupcake;
• spread toward the edges. Sprinkle with peanuts. Chill for 20 minutes
• or until set. Refrigerate leftovers. Yield: 2 dozen.