The birthday girl does not like cake but I figured if I can make it taste like a Reese Peanut Butter Cup I can change her mind (going to make it look like one too!)
Any suggestions? Would you use choc cake with peanut butter filling, or choc peanut butter cake, I just don't know which way to go...
TIA! 
This is the recipe Barefoot Contessa uses for her chocolate cupcakes. It is the most amazing frosting. It will make a great filling for the Darn Good Chocolate Cake. Instead of the chocolate chips it (the cake) calls for, I'd replace with chopped up pb cups.
Kathleen's Peanut Butter Icing:
* 1 cup confectioners' sugar
* 1 cup creamy peanut butter
* 5 tablespoons unsalted butter, at room temperature
* 3/4 teaspoon pure vanilla extract
* 1/4 teaspoon kosher salt
* 1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
edited for clarification
I used this cupcake filling as a filling to a chocolate cake and was to die for!!! Easy and light and fluffy.
I have also in the past made chocolate cake and chopped up some Reese's pb cups in put right into batter and baked. Makes a yummy surprise when you bite into a piece!
http://www.foodandwine.com/recipes/double-dark-chocolate-cupcakes-with-peanut-butter-filling
This is what I do. I make my favorite chocolate cake recipe then add below into the batter before baking it.
4 ounces cream cheese
1/2 cup of peanut butter
1/3 cup of sugar
1 egg
1/2 cup of semi-sweet chocolate chips
Mix all of it together then spoon drop into the cake batter. I then take a knife to swirl to give a marble effect. I bake this cake a 350 because I find it softens the chocolate chips better. When I bake it at 325, the chips are still hard.... This is enough for two 8" round cakes.
This is all my friends and familys favorite.
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