Cupcake Directions:
Preheat oven to 350 degrees F.

Whisk the chocolate, cocoa powder, & hot coffee until smooth. Refrigerate while preparing the rest of the cupcake ingredients (minimum 10 minutes).

Meanwhile, whisk together the flour, sugar, salt and baking soda; set aside.

(Prepare the frosting while waiting for the coffee mixture to cool.)

Whisk the oil, eggs, vinegar and vanilla extract into the coffee mixture.

Add the dry ingredients and whisk until smooth.

Place 1/3 cup of batter in each cupcake liner and bake until the cupcakes are firm and an inserted toothpick is removed cleanly, 15 to 18 minutes.

When the cupcakes are cool, use a cupcake corer to remove the center, and then use a spatula or piping bag to fill with the Reese's Peanut Butter Chocolate Spread.

Frosting:
Beat the peanut butter, icing sugar, and vanilla extract together until you reach your desired consistency for the frosting. I prefer thick and stiff frosting for decorating.

Fit a piping bag with your desired frosting tip - I used a 2A.
Spoon or use a spatula to transfer all of the frosting into the piping bag and twist or use a bag clip to close.

Start piping the frosting in the middle, swirling out to the edges of the cupcakes, and then back towards the middle.

Top with mini Reese's Peanut Butter Cups - and possibly a half of a large Peanut Butter cup for good measure.