Cupcake Batter
2 cups sugar
2 cups flour
1 cup unsweetened cocoa powder
1 tsp baking powder
2 tsp baking soda
1/2 cup canola oil
1 cup boiling water
1 tsp vanilla extract or almond
2 eggs
1 cup milk or half and half
Mix flour , cocoa powder and sugar together in a large bowl, add boiling water little at a time till smooth, add rest of all ingredients in. This batter is very runny.
Pour into cupcake lined tins and bake till evenly cooked, use toothpick method.
When completely cool, cut out the center of each cupcake reserving tops, and fill with peanut butter filling, put tops back on off to the side.
Use 8 oz of semi sweet chocolate chips melted in the microwave for 1/2 minute stir. Top each cupcake with melted chocolate using a fork going back and forth to make line effects on top.
Options:
You can use a chocolate cake mix and canned frosting.
Filling:
1 1/2 cups powdered sugar
3/4 cup creamy peanut butter
1/4 stick of butter, softened
3 tbsp. of heavy cream
Add all ingredients in mixing bowl and beat using an electric mixer add more cream if too stiff should be fluffy enough to fill not dry.
Refrigerate left overs.
To make the four layer cake. Bake two 9 inch round cakes and cool. Using a sharp knife, split cakes in half, making four halves. Spread with peanut butter filling. Slather with whipped cream and using a fork douse with hot fudge sauce.
