Preheat the oven to 350F degrees. Line a 12-cup cupcake pan with cupcake liners and Set aside
Peanut butter filling
Mix the cream cheese and peanut butter with a spoon and set aside.
Cupcakes
Melt the butter and chocolate together in the microwave or on the stove top.
In a separate bowl, mix the salt, cocoa powder, flour, baking powder, and baking soda together until thoroughly combined and Set aside.
In a large bowl, whisk the eggs, sugar, 1 tablespoon of oil, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add the milk and flour mixture and whisk for 2 minutes until fluffy.
Add 1 teaspoon batter into each cupcake cup be sure to leave half the mixture for the top layer. Next add 1.5 teaspoon of the peanut butter mixture on top of the cupcake batter. Now add the rest of the batter on top of the peanut butter mixture. Give the pan a little shake. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Peanut Butter Cream Frosting
Whisk the butter and peanut butter until fluffy
Add the powdered sugar and continue whisk for another minute.
Frost cooled cupcakes. Cupcakes stay fresh at room temperature in an airtight container for up to 3 days or in the refrigerator is desired for up to 1 week
Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.