Dark Chocolate Cupcakes With Peanut Butter Buttercream

• FOR THE CUPCAKES:
• 8 Tablespoons Unsalted Butter, Cut Into Pieces
• 2 ounces, weight Bittersweet Chocolate, Chopped
• 1/2 cups Dutch Processed Cocoa Powder
• 3/4 cups All-purpose Flour
• 1/2 teaspoons Baking Soda
• 3/4 teaspoons Baking Powder
• 2 whole Eggs
• 3/4 cups Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Table Salt
• 1/2 cups Sour Cream
• _____
• FOR THE FROSTING:
• 1 cup Powdered Sugar
• 1 cup Creamy Peanut Butter
• 5 Tablespoons Unsalted Butter, At Room Temperature
• 3/4 teaspoons Vanilla Extract
• 1/4 teaspoons Kosher Salt
• 1/3 cups Heavy Cream

1. Adjust oven rack to the lower middle position, and preheat to 350 degrees (325 if using a non-stick muffin tin). Line muffin tin with paper liners and set aside.
2. Combine butter, chocolate, and cocoa in a microwaveable bowl. In 30 second increments on 50% power, melt until smooth and combined. Set aside to cool.
3. Whisk flour, baking soda, and baking powder in a small bowl.
4. Beat eggs in a second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Beat in cooled chocolate mixture until combined. Sift about one-third of flour mixture over chocolate mixture and beat on lowest setting until just combined. Beat in sour cream until incorporated, and then add the remaining flour mixture. Do not over mix!
5. Divide batter evenly among baking cups, and bake 18 minutes, or until a toothpick comes out clean.
6. Cool cupcakes completely, then combine the frosting ingredients except the heavy cream. Beat on medium low speed until creamy. Add heavy cream and beat on high speed until smooth.

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Taken from tastykitchen.com/recipes/desserts/dark-chocolate-cupcakes-with-peanut-butter-buttercream/ (may not work)