To Make the Chocolate Cupcakes:

Preheat oven to 350 degrees F.  Using a 24 size muffin cup tray, spray with nonstick flour bakers spray or line with cupcake liners; or spray a 12 jumbo size muffin/cupcake pans.  Set aside.

In a large bowl, combine all dry ingredients.  Add all liquid ingredients and blend until well combined and lump free.  Pour batter into cupcake cups to about 3/4 full.  Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean.  Remove pans to a wire rack to cool for 10 minutes before turning out onto rack to cool completely.  

To Make Peanut Butter Filling:

While cupcakes are cooling, combine powdered sugar, peanut butter, and vanilla. using a hand-held or standing mixer.  Mixture will be shaggy looking.  Add milk and beat until filling is thick, smooth and fluffy. 

To Make Chocolate Ganache:

Just before assembly, in a medium-sized, microwave safe bowl, combine semisweet chocolate chips, cream, and corn syrup.  Microwave on high for 45-60 seconds or until cream boils.  Remove bowl from microwave and stir mixture until evenly combined and smooth.  If necessary, reheat ganache in the microwave for 10 second intervals until ganache is pourable and easy to drizzle. Ganache will firm up to a soft consistency on room temperature cupcakes. 

To Assemble Cupcakes:

Using a sharp knife, core out about a 1-inch core from the center of each standard size cupcake (if using jumbo, increase to about 2-inches across).  Save cake scraps for snacking on.  Use a tablespoon or an ice cream scooper to portion and place a dollop of peanut butter filling into each cupcake (use about 2 T. of filling for jumbo size cupcakes).  Drizzle chocolate ganache over filled cupcakes and garnish with baking chips and/or chopped peanuts.  Serve immediately or store tightly covered in the refrigerator for up to 5 days.