INGREDIENTS:
All-Purpose Flour: 1 cup
Unsweetened Cocoa Powder: 1/2 cup
Baking Powder: 1/2 tsp
Baking Soda: 1/2 tsp
Salt: 1/4 tsp
Unsalted Butter: 1/2 cup (softened)
Granulated Sugar: 1 cup
Eggs: 2 large
Vanilla Extract: 1 tsp
Buttermilk: 1/2 cup
Hot Water: 1/2 cup
Creamy Peanut Butter: 1 cup
Powdered Sugar: 1/2 cup
Mini Peanut Butter Cups: 12
Chocolate Chips (melted): 1 cup
Creamy Peanut Butter (for frosting): 1 cup
Unsalted Butter (for frosting): 1/2 cup (softened)
Powdered Sugar (for frosting): 1/2 cup
Heavy Cream: 1/4 cup
Additional Mini Peanut Butter Cups (for garnish)
DIRECTIONS:
Preheat Oven:
Preheat to 350°F (175°C). Line a muffin tin with cupcake liners.
Prepare Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Cream Butter and Sugar:
In a large bowl, beat softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Start and end with dry ingredients.
Stir in hot water until the batter is smooth.
Fill Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake:
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Prepare Filling:
Mix 1 cup creamy peanut butter with 1/2 cup powdered sugar until smooth.
Cut a small hole in the center of each cupcake and fill with peanut butter mixture.
Make Frosting:
Beat 1 cup creamy peanut butter and 1/2 cup softened butter until creamy.
Gradually add 1/2 cup powdered sugar, mixing until smooth. Add heavy cream and beat until fluffy.
Frost Cupcakes:
Frost the cupcakes with peanut butter frosting.
Drizzle with melted chocolate and top each cupcake with a mini peanut butter cup.
Enjoy