Directions for Cupcakes:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Melt the chocolate chips and butter over low heat using a double boiler. Make sure to stir to help it melt evenly. Set aside.
3. In a large mixing bowl, combine the flour and cocoa powder. Stir with a fork until the cocoa looks evenly mixed. Add sugar.
4. Slowly add the melted chocolate mixture to the dry ingredients using a stand mixer on medium speed. Mix thoroughly. When finished, the batter will look smooth and fluffy.
5. Add vanilla extract and eggs, one at a time, to the batter mixture. Scrape the sides every so often to make sure everything is mixed thoroughly.
6. Take the lined cupcake pan and fill each cup with batter until they are about ¾ full. Do not overfill.
7. Bake in the oven for about 20 – 25 minutes or until a toothpick comes out clean.
8. Once removed from the oven, remove from the pan and allow to cool on a cooling rack.

Directions for Frosting:

1. Mix the butter, vanilla, and peanut butter in a large mixing bowl until smooth and creamy.
2. Slowly add the powdered sugar and other dry ingredients to the bowl. Mix thoroughly.
3. Add the milk, one tablespoon at a time, until the icing is your preferred consistency.
4. Add the frosting to a piping bag fitted with a large star tip. Decorate each cupcake using your preferred icing method.

Directions for Chocolate Topping:

1. Place the remaining chocolate chips and shortening in a small microwave-safe bowl. Microwave in 20-second increments, stirring each time. Continue until thoroughly melted.
2. Drizzle a generous amount on the top of each cupcake. Let sit and harden for 5 to 10 minutes before serving. Store any leftover cupcakes in an air-tight container.