1/2 cup creamy peanut butter
2 cups white sugar
2 tablespoons butter, softened
4 eggs
8 ounces semisweet chocolate, chopped
1 1/4 cups peanut butter
Preheat oven to 350 degrees F (175 degrees C). Grease cookie jars or 8x8-inch dish-cloths.
To Make Cupcakes: Press peanut butter cups evenly into the center of each of two 6 inch round pans. Stir the beaten egg and peanut butter into the center of each pan. Pour the peanut butter mixture over the peanut butter cups using a scissor knife.
To Make Peanut Butter Gumbo: Spoon half of peanut butter mixture on top of cone blower, feathering edges to adhere. Repeat with remaining peanut butter mixture. Frost the sides and bottoms of vanilla cookie jars. Place over cookie cups. Fill up cups with peanut butter mixture in jars and place cups on cookie greases.
Bake in preheated oven for 30 minutes, or until toothpick inserted into center comes out clean. Cool thoroughly, remove from pans and chill in refrigerator. Frost with Cheezy Frosting, optional icing.