MINI PEANUT BUTTER CUP CAKES

Cupcakes:

• 12 tablespoons unsalted butter (1 and 1/2 sticks), cut into pieces
• 1/2 cup cocoa powder
• 1 1/3 cups packed dark brown sugar
• 1 1/3 flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup buttermilk
• 1 egg, room temperature
• 1 teaspoon vanilla extract

Topping:

• 1/2 cup heavy cream
• 1 10-ounce bag peanut butter chips

Glaze:

• 1 tablespoon unsalted butter
• 6 ounces milk chocolate, finely chopped

1. Cupcakes: Position a rack in the middle of the oven and preheat to 350. Combine butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in brown sugar.

2. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined.

3. Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.

4. Topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake (If you don't have one, you can also use the corner of a gallon sized zip-lock bag).Place in the freezer while you make the glaze.

5. Glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave until chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.