“Tagalong” Cupcakes – Peanut Butter and Chocolate Perfection!

Preheat oven to 350 degrees F. Place paper liners in a 12 count standard sized muffin pan and put one cookie on the bottom of each liner.

Place finely chopped chocolate in a heat proof bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Then remove plastic and stir until smooth. Set aside.

Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. Set aside.

In a mixing stand, beat egg for a few minutes until it becomes pale yellow. Beat in oil, buttermilk, and vanilla extract. Scrape down the sides of the bowl and slowly add the chocolate mixture. Slowly add dry ingredients and mix until just incorporated. Pour batter into the lined cups–about 3/4 way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.

Prepare the frosting. In a standing mixer, whip the butter and peanut butter for several minutes until light and fluffy. Slowly add half of the powdered sugar a few spoonfuls at a time until incorporated. Drizzle in milk and add the rest of the sugar (spoonfuls at a time). Add sea salt and mix until combined.

Fill a pastry bag and pipe frosting on top of cooled cupcakes. Garnish with ½ a cookie or other adornments.