Chocolate Cupcakes with Peanut Butter Frosting

Preheat oven to 350ºF. Line 36 muffin tins with paper liners. Set aside.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In a small bowl, add chocolate chips and butter. Microwave on medium power for 1 1/2 to 2 minutes, or until chocolate chips are melted, stirring halfway through. Once melted, stir thoroughly to remove any lumps. Set aside.

In a large bowl, add sugar and melted chocolate. Beat with an electric hand mixer or stand mixer with fitted paddle attachment until combined. Add eggs one at a time, beating well after each addition, followed by vanilla extract. Beat in flour mixture until smooth, alternating with milk.

Spoon mixture 2/3 full into each muffin tin. Bake for 20–-22 minutes, or until toothpick inserted into center of cupcake comes out clean. Remove from oven and let cool completely.

To make the frosting, add butter and peanut butter to a large bowl. Cream for 3 minutes until light and fluffy. Add powdered sugar, 1/2 cup at a time, beating well after each addition. Add heavy cream and vanilla extract, stirring to combine.

Pipe or spread onto cooled cupcakes and top with a mini peanut butter cup, if desired. Enjoy!