Ingredients

• Chocolate Cupcakes
• 1/2 cup Dutch-processed cocoa powder
• 1 cup boiling water
• 1 1/3 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• Peanut Butter Frosting
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/4 teaspoon kosher salt
• 3/4 teaspoons vanilla extract
• 1/2 cup heavy cream

Instructions

1. Prepare chocolate cupcakes: Preheat oven to 375°F. Line cupcake tin with paper liners.
2. In a small bowl, stir together cocoa powder and boiling water until smooth. Set aside to cool.
3. In a medium bowl, stir together flour, baking powder, and salt. Set aside.
4. In a large bowl, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating in between until incorporated. Stir in vanilla.
5. Add flour mixture to butter mixture and beat until just combined. Add cooled cocoa mixture and mix until incorporated.
6. Fill each lined cupcake well 2/3 full. Bake around 18-20 minutes, until tops spring back when lightly touched (or a toothpick inserted in the middle comes out clean). Let cool completely before frosting.
7. Prepare peanut butter frosting: In a large bowl, beat together peanut butter, powdered sugar, butter, and salt until creamy and smooth.
8. Add vanilla and cream and beat until frosting is light and smooth.
9. Spread or pipe onto cooled cupcakes.