CUPCAKES: Heat oven to 350F

Line a 12-cup muffin tin with paper liners

In large bowl, whisk together cocoa powder, flour, baking powder, baking soda and salt

In medium bowl whisk egg, oil, sugars, flavorings and coffee

Stir wet ingredients into dry ingredients using a spoon or spatula

Batter will be somewhat lumpy -- do not over mix it to make it smooth

Using an ice cream scoop (1/4 cup), fill paper liners

Bake about 16 minutes, or till a toothpick inserted near center returns with just a few crumbs

Cool in pan 5 minutes, then turn cupcakes out onto wire rack to completely cool

PEANUT-BUTTER FILLING: In small bowl, combine all ingredients

Core cooled cupcakes with a Cuisipro or other hollowing device, and fill cavity with peanut butter filling

Eat the cupcake pieces you cored; sandwich two with some peanut butter filling and marshmallow frosting

MARSHMALLOW FROSTING: In a small saucepan fitted with a candy thermometer, bring water, corn syrup and 1/3 cup plus 1 Tbsp

sugar to a rolling boil on high heat, brushing down sides of pan with a wet pastry brush

Do not stir mixture, as it will cause it to crystallize

Boil until mixture reaches 242F, or soft-ball stage

In the meantime, a few minutes after the sugar mixture comes to a boil, in a completely clean, dry mixing bowl

Using regular beaters on medium-high speed whip egg whites, vanilla powder or extract, salt and cream of tartar until creamy and foamy, about 2 minutes

With mixer still on, sprinkle the remaining 1 Tbsp

of sugar over the whites and continue beating until whites hold very soft peaks, another 2 minutes

When syrup has reached 242F, reduce mixer speed to low

Find the sweet spot (between the sides of the bowl and the beaters) and very, very slowly and carefully drizzle in the hot syrup

After all syrup has been added, turn mixer to high and beat till thick, fluffy and just barely warm, about 7 minutes

Fit a 16" piping bag with a 1M Wilton tip; spoon frosting into bag and pipe onto cupcakes making high mounds of frosting

GARNISHES: Place chocolate into one bottom corner of a resealable plastic bag

Microwave on high about 30 seconds

Continue microwaving on high at 10-second intervals until chocolate is melted

Very carefully cut the tiniest corner to make a very small hole through which the chocolate may be drizzled onto the frosting

Lightly sprinkle peanuts over cupcakes

TIME-SAVING TIPS: Instead of making peanut butter filling, just use Peanut Butter & Co

's White Chocolate Wonderful Peanut Butter

If you're not lactose intolerant, you could use a cake mix for the cupcakes, but you will have to double the other ingredients