The Funny Bone cupcake … For my father’s birthday, inspired by one of his favorite snacks.

My favorite double chocolate cupcake:
1/2 cup (1 stick) butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
2/3 cup mini semi-sweet chocolate chips
Beat butter until softened.
Add sugar and beat until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating until well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
Measure out the milk and vanilla and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine.
Continue adding, alternating between dry and wet and finishing with the dry.
Stir in chocolate chips.
Scoop batter into cupcake cups about 1/2 full.
Bake at 350 degrees for 22-25 minutes or until a cake tester comes out clean.

Peanut butter filling:
In small bowl of electric mixer, beat together until combined;

1 cup creamy peanut butter ( I use Scutter’s)
3 Tbs. unsalted butter
2/3 cup confectioners sugar
1 tsp. vanilla extract

Put a wide tip into a pastry bag, and fill the bag with peanut butter mixture.

Now comes the fun part: make a small cylindrical hole in the center of each cake.

Put the tip of your pastry bag into a cupcake hole and squeeze, filling it with the peanut butter mixture. It’s OK if it erupts out the top.

Chocolate frosting:
3/4 cup butter (no substitutes), softened
3-1/3 cups confectioners’ sugar
3/4 cup and 3 tablespoons baking cocoa
1/4 teaspoon vanilla extract
1/4 cup milk