Chocolate Cupcake topped with Peanut Butter Frosting dipped in Chocolate Ganache

This is a better chocolate peanut butter cupcake.

1 box triple fudge cake mix box (plus ingredients to make)
1 stick softened butter
1 c. creamy peanut butter
1 1/4 c. confectioners sugar
4 oz. bittersweet chocolate squares
half and half (about 4 tablespoons)
6 Resse's Cups, chopped (for garnish)

Make cupcakes according to box directions. Fill liners up about 2/3 full then bake at 350 degrees for about 15 minutes or until a toothpick comes out clean. Cool on wire racks.

Frosting: With an electric mixer, cream together butter and peanut butter. Add in a little confectioners sugar at a time. Using a Wilton 230 tip, pipe some frosting in the middle of the cupcake. Then using another type of circular tip, pipe frosting on top of cupcake. Put cupcakes in freezer about 5-10 minutes so frosting can harden a bit before dipping it into the ganache.

Ganache: Make a double broiler using a sauce pan filled with an inch or two of water and a glass bowl then fits a little into the saucepan. Cut up the chocolate squares into little pieces so it will melt faster. Boil water, then put chocolate into bowl on top. Let it start to melt and add in a little half and half at a time until it is melted to desired dipping consistency.

Dip cupcakes into ganache so that most of frosting is covered. Leave a little showing. Sprinkle on chopped Reese's cup right after dipping.