Ingredients

The following ingredients have 16 Servings
  • 1/4 cup unsweetened Dutch-process cocoa powder (+ 2 tablespoons, + extra for dusting )
  • 1/4 cup hot water (+ 2 tablespoons )
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (1.5 sticks)
  • 1 cup sugar (+ 2 tablespoons )
  • 2 large eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream (at room temperature)
  • 3/4 cup unsalted butter (1.5 sticks, at room temperature)
  • 1 3/4 cup confectioners' sugar
  • 3/4 cup creamy peanut butter
  • pinch of salt
  • 6 ounces semisweet chocolate (chopped)
  • 2/3 cup heavy cream
  • 1 tablespoon light corn syrup
  • peanut butter cups (for garnish)

Instruction

  • Preheat oven to 350 degrees F.
  • Butter a standard muffin tin and dust with cocoa powder; tapping out excess.
  • In a glass measuring cup, whisk together cocoa powder and hot water until smooth.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  • In a small medium saucepan over medium-low heat, melt butter with sugar, stirring until combined.
  • Remove from heat and pour into the bowl of an electric mixer fitted with the paddle attachment.
  • Beat on medium-low speed until mixture is cool, about 5 minutes.
  • Add eggs, one at a time, beating until incorporated.
  • Add vanilla and cocoa mixture; beat until combined.
  • Reduce speed to low.
  • Add flour mixture in two batches, alternating with the sour cream, beating until just combined.
  • Divide batter evenly among muffin cups, filling each 2/3 full. Bake 16-18 minutes, or until a toothpick inserted into the center comes out clean.
  • Transfer to a wire rack to cool 15 minutes; invert cupcakes onto rack and cool completely.
  • In an electric mixer fitted with the paddle attachment, beat butter until light and creamy, about 4 minutes.
  • With the mixer on low speed, slowly add powdered sugar.
  • Gradually increase the speed and mix for another 4 minutes.
  • Add peanut butter and salt.
  • Beat until fully combined and frosting reaches the desired consistency.
  • To make the ganache, place chopped chocolate in a medium heatproof bowl.
  • Heat cream and corn syrup just to a simmer in a small saucepan over medium-high heat.
  • Pour hot mixture over chocolate.
  • Let stand one minute, then stir until chocolate is completely melted and mixture is smooth.
  • To assemble, cut each cupcake in half horizontally, such that you have a top and bottom layer.
  • Sandwich frosting between the top and bottom cupcake layer.
  • Spoon the ganache over the cupcakes and sprinkle with crumbled peanut butter cups.
  • Serve immediately.