2Preheat the oven to 350 degrees F. Place paper or foil cupcake holders into cupcake/muffin pans.
3In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
4In another small bowl, mix the vanilla into the milk and set this aside as well.
5Bring the water to a boil and pour over the cocoa and whisk it until it is smooth.
6To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition.
7With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cupcake pans. Bake the cupcakes for approximately 15 - 18 minutes or until tester comes with crumbs. Cool completely.
8For the Peanut Butter Mousse:
9Using electric mixer, beat peanut butter and cream cheese in large bowl to blend.
10Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended than remove from bowl.
11Using clean dry beaters, beat 2 cups whipping cream in a clean mixing bowl until stiff peaks form; fold into peanut butter mixture in 4 additions.
12For the Chocolate Ganache:
13Place the chocolate chips and the corn syrup in a heatproof bowl.
14Bring the heavy cream to a full boil.
15Pour the cream over the chocolate and whisk it until smooth then set it aside.
17Cut a cone out of each cupcake with a knife.
18Put Peanut Butter mousse either in a ziploc baggie or cake decorating bag and snip off a small piece at the end.
19Fill each cupcake with the peanut butter mousse and continue on top making a mound of the mousse.
20Take the cupcake cake and either dip into the bowl of ganache on an angle or use a spoon to pour ganache on top of the peanut butter mousse mound.