Peanut Butter Pudding

1. Whisk the sugar and cornstarch together in a saucepan.
2. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot until the mixture begins to boil.
3. Reduce heat to a simmer and cook for another 2 minutes.
4. Remove the pan from the heat and stir in the peanut butter and vanilla.
5. Transfer pudding to a wide, shallow heat safe bowl and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least three hours.

Chocolate Pudding

1. Whisk the sugar, cornstarch, cocoa powder, and salt together in a saucepan.
2. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
3. Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
4. Once the cocoa mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
5. Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
6. Remove the pudding from the heat and whisk in the vanilla and chocolate.
7. Transfer pudding to a different wide, shallow heat safe bowl and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least three hours.

Whipped Cream

1. Once the pudding is well chilled, combine heavy cream and sugar in a medium sized bowl.
2. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Assembly

1. Cut mini peanut butter cups in quarters and set aside.
2. Transfer peanut butter pudding to a piping bag. Transfer chocolate pudding to a different piping bag.
3. Carefully pipe peanut butter pudding to fill half of a small dish. Pipe chocolate pudding on top. Smooth the top off with the back of a spoon.
4. Spoon whipped cream on top and smooth out with a spoon or offset spatula. Top with chopped peanut butter cups. Enjoy!