Chocolate Cupcakes with White Chocolate Peanut Butter Eyes

Directions
Preparation:30min  ›  Cook:20min  ›  Extra time:1hour30min cooling  ›  Ready in:2hours20min 

1. In a large mixing bowl, beat together the peanut butter, icing sugar, butter and vanilla until a thick dough consistency. Chill in the fridge for 30 minutes so that it will be easier to handle when rolling into balls.
2. Line a baking tray with baking paper.
3. Remove the mixture from the fridge and roll into small balls (these will be the eyes on the cupcakes after they are dipped in the chocolate). If the mixture starts to stick to your hands put it back in the fridge or try wetting your hands with water. Arrange the balls on a baking tray lined with baking paper. Place in the freezer for 30 minutes.
4. Meanwhile, use a double boiler or microwave to melt the white chocolate chips over a low heat and stir continuously.
5. Remove the balls from the freezer and pick up with a toothpick then roll through the melted chocolate. Twirl the toothpick to remove excess chocolate and put back on the baking paper. Do not put chocolate on a small circle on the top of the ball since that will be filled with red icing.
6. To make room for the red icing dig out a bit of the peanut butter mixture from each ball where it isn't covered with chocolate. Cover the peanut butter portion with the red icing.
7. Spread your icing of choice over 12 cupcakes then place a pair of eyes on top. Use the white icing to make a mouth. Serve.