Chocolate Peanut Butter Cupcakes

Ingredients:

Cupcakes

• 600 g unsalted butter, room temperature, cut into small pieces
• 1/4 cup cocoa powder
• 90 g unsweetened chocolate, finely chopped
• 2/3 cup boiling water
• 1 and 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup premium flour
• 0.5 tsp baking powder
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 0.5 tbsp. semi-sweet chocolate granules

Glaze

• 1 cup creamy peanut butter
• 1 package (200 g) of cream cheese, room temperature
• 220 g unsalted butter, room temperature
• 1.5 cups powdered sugar
• Chopped roasted peanuts, for garnish (optional)

Preparation:

1. Preheat oven to 175°C. Line a standard 12-cup metal muffin pan with paper cups.
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
2. Place the butter, cocoa powder, and chocolate in a large bowl. Pour boiling water over the mixture and let it sit for 5 minutes. Stir until smooth, then add the sugar, vanilla extract, and eggs. Stir in the flour, baking powder, salt, and baking soda and mix until smooth. Stir in the chocolate chips. Divide the batter among the prepared molds, filling them three-quarters full.
3. Bake until a toothpick inserted into the center of a cupcake comes out with moist crumbs, 22-24 minutes. Let the cupcakes cool in the pan for 5 minutes, then remove them from the pan and cool completely on a wire rack.
4. Glaze:
   
   In a large bowl, beat the peanut butter, cream cheese, and butter with a mixer on medium speed until smooth. Reduce the mixer speed to low and beat in the powdered sugar until fully incorporated. Pipe or spread the frosting onto the cupcakes. Sprinkle with peanuts, if desired.