Devil’S Food Cupcakes With Peanut Butter Frosting

• FOR THE CUPCAKES:
• 1 cup Flour
• 1/4 cups Unsweetened, Dutch Processed Cocoa
• 3/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups Granulated Sugar
• 1/2 cups Firmly Packed Light Brown Sugar
• 4 Tablespoons Unsalted Butter, At Room Temperature
• 1 whole Egg
• 1 teaspoon Pure Vanilla Extract
• 1/2 cups Lukewarm Water
• 1/4 cups Buttermilk
• _____
• FOR THE FROSTING:
• 6 Tablespoons Unsalted Butter, Room Temperature
• 3/4 cups Confectioners Sugar (Sifted)
• 1 cup Smooth Peanut Butter
• 1/4 cups Heavy Cream
• 1/4 cups Chopped, Honey Roasted Peanuts For Garnishing

1. Cupcakes:
2. Preheat oven to 350u0b0F. Line a standard 12 cup muffin pan with papers.
3. Sift the flour, cocoa, baking soda, and salt together in a bowl. In the bowl of your mixer, beat the granulated sugar, brown sugar and butter on medium-high speed until the mix is light and fluffy, about 2-3 minutes. Add the egg and the vanilla and beat until combined. Add the flour mix in 3 additions, alternating with the water and the buttermilk. Beat on low speed until just combined, scraping down the sides of the bowl as needed. Then continue to beat on medium-high speed until no traces of flour remain, about another 30 seconds. Do not overbeat.
4. Divide the batter evenly among the muffin cups, filling each about three-fourths full. Bake until a toothpick in the center comes out clean, about 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for about 5 minutes before transferring the cupcakes to the wire rack to cool for another hour before frosting.
5. Frosting:
6. In the bowl of your electric mixer, on medium-low speed, beat the butter, sugar, peanut butter, and cream together until combined and smooth; about 2 minutes. Scrape down the sides of bowl as needed. Use right away. I garnished these with chopped, honey roasted peanuts!

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Taken from tastykitchen.com/recipes/desserts/devils-food-cupcakes-with-peanut-butter-frosting/ (may not work)