Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Stir in the hot water until the batter is smooth.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
In a small bowl, mix 1 cup peanut butter and 1/2 cup powdered sugar until smooth. Fill each cupcake with this mixture by cutting a small hole in the center of each cupcake and inserting the peanut butter filling.
For the frosting, beat together 1 cup peanut butter and 1/2 cup butter until creamy. Gradually add 2 cups powdered sugar, mixing until smooth. Add heavy cream and beat until fluffy.
Frost the cupcakes with the peanut butter frosting and drizzle with melted chocolate. Top each cupcake with a mini peanut butter
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 12 cupcakes
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