Servings: 24
Prep Time: 20 Min.
Cook Time: 25 Min.

Filling:
+ 8 oz. mascarpone cheese, softened
+ 1/2 c. sugar
+ 1 c. peanut butter chips (baking)

Cupcakes:
+ 1 box dark chocolate or devils food cake mix and ingredients listed for the mix

Frosting*:
+ 4 oz. semi-sweet chocolate bar, broken into chunks
+ 1/3 c. plus 1 Tbsp. sour cream
+ purchased white frosting tube with decorating tip

1. For filling, in a medium bowl, combine mascarpone cheese and sugar. Stir in chips. Set aside.
2. For cupcakes, preheat oven to 350°F. Line 24 medium muffin pans with paper liners. Follow directions on cake mix pkg. Fill each muffin liner 2/3 full. Drop heaping teaspoon of filling on top center of each cupcake. Bake according to cupcake directions on mix pkg. usually 23-25 min. (The batter will cover the mascarpone filling during baking.) Remove from oven. Allow cupcakes to sit in pans 2 min. Remove cupcakes to rack and cool completely.
3. For frosting, place chocolate in a medium microwave-safe bowl. Cook at high power 1 min. Stir; continue cooking at high power 30 sec. Stir until chocolate is completely melted. Immediately stir sour cream gradually into melted chocolate, mixing until smooth. Immediately spread over completely cooled cupcakes*; let stand until chocolate is set, about 15 min. Using white frosting with drawing tip, form squiggles across the cupcake frosting.
4. Store covered at room temperature up to 2 days.

*If icing becomes too stiff, microwave at high power 5 seconds to soften.