Peanut Butter Cupcakes with Chocolate Frosting

Preheat oven to 350F and line 24 muffin cups.

Combine all of the cupcake ingredients in the bowl of a stand mixer or a large bowl. Mix with a hand mixer or your stand mixer on low speed for about 30 seconds until combined then increase the speed to medium-high and beat for 3 minutes.

Divide half of the batter into the muffin tins and plop a peanut butter cup into each one. Add the remaining batter on top of each.

Bake for 18-22 minutes or until the tops are lightly golden brown. Remove from the oven and allow to cool before frosting.

For the frosting:

Combine cocoa and boiling water in a small heatproof bowl. Set aside to bloom for a few minutes.

Beat together butter, salt and sugar until very fluffy, about 5 minutes. Scrape down sides of bowl and add the melted chocolate. Combine on low speed. Add cocoa mixture and mix until combined.

If frosting is too runny to pipe through a bag, refrigerate it for about 15 minutes first. Then add the frosting into a piping bag (or a Ziplock bag with the corner cut off) and pipe on top of the cooled cupcakes.