Chocolate cupcakes filled with peanut butter cheesecakes topped with a swirl of peanut butter and chocolate Swiss meringue buttercream
Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a large mixing bowl, mix together melted butter and sugars.
Beat in eggs, one at a time.
Add baking soda, salt, vanilla, and baking powder.
Mix in cocoa powder.
Add in buttermilk.
Mix in flour.
Pour batter into cupcake liners. They should be filled about halfway.
Bake for 30-40min or until a toothpick comes out clean.
Bloom the gelatin in 2tsp of cold water for 5 minutes.
Melt the gelatin, and beat the heavy whipping cream to soft peaks.
Pour the gelatin into the whipped cream while continuing to whip on high speed.
Whip just until stiff peaks form. Set aside.
In a separate bowl, beat together cream cheese and powdered sugar.
Add in vanilla extract and peanut butter. Mix until smooth.
Carefully fold in whipped cream until fully incoporated.
Using a small knife, core the cupcakes.
Cut the tops of the cores, and set aside.
Spoon cheesecake into the cupcakes.
Press top back on.
Using a double boiler, whip together all 5 egg whites and 1 cup of sugar until it reaches 140°F and forms stiff peaks.
Allow to cool for 5 minutes.
Mix in 2tsp of vanilla extract.
Separate the meringue into 2 bowls, 1/2 of the mixture in each.
In one, add in peanut butter and 1 stick of softened butter and beat until it takes on a frosting texture.
In the other, add in cocoa powder and 1.75 sticks of softened butter and beat until it takes on a frosting texture.
Pipe onto cupcakes.