Peanut Butter Cup Cupcakes

INGREDIENTS

For the Chocolate Topping:

32 oz

quality chocolate (semi-sweet, bittersweet, or milk), chopped

1/3 cup

creamy peanut butter

1/4 cup

vegetable shortening

For the Cupcake:

2 cups

very hot water

1 cup

unsweetened cocoa powder

2 3/4 cups

all-purpose flour (11-1/4 ounces)

2 tsp

baking soda

3/4 tsp

baking powder

1/2

salt

1 cup

unsalted butter, softened

1 cup

sugar

2 cups

brown sugar

1 tbsp

vanilla extract

eggs

For the Peanut Butter Cup Topping:

3/4 cup

salted butter, softened

2 cups

powdered sugar

2 cups

graham cracker crumbs (approximately 28 graham crackers)

1 cup

creamy peanut butter

Tb heavy cream (can substitute half & half or whole milk)