Preheat oven to 350F degrees and line mini cupcake pan with liners

Mix together flour, baking powder, and salt

With stand mixer, cream together peanut butter, butter and brown sugar until light and fluffy; about 2 minutes

Beat in the eggs, one at a time

Add in vanilla

Scrape down the sides as needed

Slowly beat in the flour mixture alternately with the milk

Use mini 1 tbsp ice cream scoop and fill cupcakes

Bake for 12 minutes or until toothpick inserted in the middle of a cupcake comes out clean

Allow cupcakes to cool on a cooling rack before frosting

Make chocolate ganache by boiling heaving cream in a heavy saucepan

Turn off the heat and add chopped chocolate pieces and let it rest until melted

Use a rubber spatula to stir the mixture until all the pieces are melted

Pour it into a room-temperature bowl and cover with plastic wrap and refrigerate the ganache until firm

Cream the butter and shortening for 2 minutes

Sieve cocoa powder and confectioners' sugar together

Add the sugar mixture 1 cup at a time to the creamed butter and shortening

Mix until well blended

Add meringue powder and salt and beat for one minute

Mixture will appear dry

Add milk and vanilla extract to the buttercream

Beat until well combined

Add ganache

Assemble the Football Pullout Cupcakes

Arrange the cupcakes in the shape of a football

Frost the cupcakes like a cake

Use a 1E tip to create a star border

Decorate with M&M in the colors of the teams playing