Peanut butter mousse cake

I just use a devil's food cake mix for the cake part of the cake. You can make two layers, or you can make one and cut it in half.

Peanut butter mousse:
1 cup heavy whipping cream
3/4 cup peanut butter chips
1 tsp vanilla

While the cake bakes, put 1/3 cup of the cream and the peanut putter chips in a small saucepan. Stir over low heat, until the chips melt and the mixture is smooth. Remove from heat, stir in vanilla and let cool 20-25 minutes until barely warm. Beat remaining 2/3 cup cream in a small bowl with electric mixer just until soft mounds form when beaters are lifted. (Don't overbeat of mousse won't be smooth.) Gently stir about 1/3 of the whipped cream into peanut butter mixture until blended. Then add peanut butter mixture to remaining whipped cream and gently stir (fold) until blended and no streaks remain.
Spread mousse on bottom layer and then top with top layer. Refrigerate while preparing glaze.

Glaze:
1/2 cup heavy whipping cream
1 tbsp butter
1 tbsp sugar
2/3 cup semisweet chocolate chips

Stir cream, butter, and sugar in a small saucepan over medium-high heat until sugar disolves. bring to a boil and add chocolate chips. Remove from heat, let stand five minutes, then stir until smooth.
Pour glaze over top of cake and gently spread to edges, letting glaze drip down sides. Garnish with peanut butter cups cut in half. Refrigerate at least two hours until set or up to a day.