Ingredients
½cupunsalted butter
¾cuppacked light brown sugar
½cupunsweetened cocoa powder
1tbsppure vanilla extract
2largeeggs,at room temperature
¼tspsalt
½tspbaking powder
⅔cupall-purpose flour,spoon and leveled
5tbspunsalted butter,softened to room temperature
1cupcreamy peanut butter
1cupconfectioners’ sugar
⅓cupheavy cream
1tsppure vanilla extract
¼tspsalt
chocolate sprinkles
Preparation
Preheat oven to 375 degrees F. Line a muffin pan with cupcake liners.
Melt butter in the microwave in a large microwave-safe bowl. Mix in the sugar until smooth and microwave for about 1 minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs.
In a separate bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add to the wet ingredients and stir until completely combined.
Fill the muffin tins about ⅔ full. Bake in the prepared muffin tin for about 8 to 10 minutes. Allow cooling completely.
Beat softened butter on medium speed for about 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium-high speed until the two are combined.
Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on High for about 1 minute.
Frost cooled cupcakes. Top with chocolate sprinkles, if desired.
