Get started with the peanut butter. Dump the peanuts into your food processor. Run till it becomes a paste. Scrape down sides. While running add vegetable oil and leave to run for 3 minutes. Leave the room – this thing is loud. Add the brown sugar and pulse. Take 3/4 of the peanut butter. Mix in a medium bowl with butter (2 tbs melted) and 2 cups powdered sugar and 1/2 tbs powdered sugar. Roll into twelve small balls and freeze. Rinse medium bowl and get started on the blondies. Melt butter in microwave, mix with brown sugar and vanilla. Add dry ingredients. Line 12 cup muffin tin with fun liners. Divide batter into muffin tin cups. Rinse medium bowl and get started on the chocolate cake. Mix wet ingredients. Add dry ingredients. Stir well. Remove peanut butter truffles from freezer. Put one in each muffin tin cup. Cover with chocolate cake batter. Bake at 170C for 20 minutes. While baking, make glaze. Combine remaining peanut butter with 2 tbs butter, milk, 1/2 tbs vanilla, and 1 cup powdered sugar. If you prefer a thicker frosting, add more powdered sugar. Once cupcakes have cooled, add glaze. Enjoy =)