Preheat oven to 375° F (190° C). Lightly grease a 24-cup mini muffin pan* with cooking spray, or line with paper liners. Sit pan on a tray. Set aside until ready to use.

In a large bowl, whisk together all purpose flour, cocoa powder, baking powder, baking soda, and fine sea salt.

In a separate bowl, use a whisk or electric hand mixer to combine eggs, granulated sugar, Greek yogurt, canola oil, and vanilla extract, mixing until thoroughly combined.

With a rubber spatula, fold the flour mixture into the wet ingredients until a thick dough forms. Drizzle in the water. If batter feels too thick to pipe, add more water, 1 tablespoon at a time.

Fold in the chocolate chips.

Scoop batter into a disposable piping bag. Pipe muffin batter into prepared pan. Sprinkle with coarse sea salt.

Bake in preheated oven for 15 minutes, or until muffins bounce back when touched.

Turn out onto a wire rack to cool completely.

Repeat with remaining batter.

In a small bowl, whisk together peanut butter and confectioner’s sugar.

Fit a disposable piping bag with a 1/4-inch round metal tip. Fill with peanut butter mixture.

Turn each muffin upside down and inject it with the peanut butter mixture.** Do not overfill.

With a butter knife or small stepped palette knife, scrape away any excess peanut butter.

Serve immediately.

Store leftover chocolate peanut butter stuffed muffins in an airtight container at room temperature for up to 5 days.