Peanut butter cup cupcakes

Don't get your hopes up too high, these cupcakes were made to taste like a peanut butter cup, but they don't actually have a peanut butter cup in them (just in case you were still thinking about those killer Ferraro Rocher cupcakes I made recently).

Almost everyone loves the classic combination of peanut butter and chocolate, and I thought that making it into a cupcake would be delicious!  I even topped them with two different sizes of mini peanut butter cups, for the added oomph of peanut butter cup-iness!

These cupcakes really don't even need any more of an introduction.  I strongly recommend you try them.  Now.

Peanut Butter Cup Cupcakes
Cupcakes assembled by yours truly.
Cupcake recipe originally from here.
Icing from here.

For the cupcakes:

8 Tbsp unsalted butter, cut into 4 pieces
2 oz bittersweet/semisweet chocolate, chopped
1/2 cup Dutch-processed cocoa powder
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp table salt
1/2 cup sour cream

For the icing:

3 sticks unsalted butter, at room temperature
1/2 cup natural peanut butter
1 tsp Kosher salt
1 1/2 cups powdered sugar
1/4 cup heavy cream

Mini peanut butter cups, for topping

Directions:

Make the cupcakes.

Preheat the oven to 350F (325 if using a nonstick pan).
Line a standard muffin pan with cupcake liners.

Combine butter, chocolate, and cocoa in a medium heat proof bowl.
Set bowl over a saucepan containing barely simmering water, and heat mixture until butter and chocolate are melted.
Whisk until smooth and combined.
(You could do this in the microwave, but this time I actually used a double boiler!)
Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in a small bowl to combine.

Whisk eggs in another bowl.
Add sugar, vanilla, and salt until fully incorporated.
Add cooled chocolate mixture.
Whisk until combined.
Sift about 1/3 of the flour mixture over and whisk until batter is thick and fully incorporated.
Add sour cream and mix until incorporated.
Add remaining flour mixture and mix until combined.
Batter will be thick.

Bake until a skewer inserted into the center comes out clean, about 18-20 minutes.

Cool cupcakes in pan on a wire rack until they are cool enough to handle, about 15 minutes.
Place cupcakes on a wire rack.
Cool to room temperature before icing, about 30 minutes.

In the meantime, make the frosting.

Cream together the butter, peanut butter, and Kosher salt with a mixer set to high, until light and fluffy.

Add powdered sugar, 1/4 cup at a time, beating well between each addition.
Add heavy cream.
Once combined, taste for flavor.  Add more peanut butter as needed.

Continue to beat on high for an additional minute to incorporate air.

Place icing in a piping bag fitted with your favorite piping tip.
Pipe icing onto cupcakes, and top with mini peanut butter cups.