I love making up new recipes and combining old ones to make new confections. I was in a baking mood one evening and started making a chocolate cake and realized that my peanut butter pie recipe would be really yummy with the cake I had just made. So I started playing, hoping that it would turn out and TADA! A new favorite, It made so many that we took some over to our neighbors and they asked for more and the recipe! These are most definitely for CHOCOHOLICS! These are so rich even the biggest sugar tooth can only handle 2-3 of these mini's.
In a large bowl, beat cream cheese until smooth. Beat in peanut butter and sugar. Fold in whipped topping. Refrigerate until ready to use.
Heat oven to 350°F. Grease and flour a 9x13 baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden toothpick or knife inserted in center comes out clean. Remove from oven and cool 10 minutes.
Melt butter. Stir in cocoa. Alternately add powdered sugar, milk and cream beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla
4Line two mini cupcake pans with plastic wrap.
Take chocolate cake while still hot and crumble in a large bowl, next take crumbled cake and press firmly into plastic lined mini cupcake pans. Cover and place into fridge until cooled.
After all are completely chilled, take a small sharp knife and and slice a small triangular cylinder about 3/4 inch in width and depth out of the center of each cupcake setting aside the cylinder of cake next to each cupcake flattening it and saving for top. Next, gently press your finger in the middle making it so there is a smooth hole in the middle of each cupcake (do not make the hole so deep that it goes through to the pan.)
Fill a pastry bag with the peanut butter filling and pipe into each cupcake until just below the top of the cupcake. Then take the flattened piece of cupcake from before and place on top covering the pie filling.
Next fill a pastry bag with large decorative star tip and pipe chocolate frosting in a spiral onto each cupcake and drizzle with the hot fudge and peanut butter, topping it off with an 1/8 of a Reeses Peanut Butter Cup.