Insanely Delicious Peanut Butter Chocolate Cupcakes

These baby's are to die for. I found the cake recipe and the frosting recipe separately, and put them together to create maybe the best cupcakes in the world. Enjoy!

Chcolate Cupcake:
Preheat oven to 350 degrees.
You will need: 1 or 2 cupcake pans, 2 large bowls, electric mixer, paper liners.
3/4 C. unsweetened cocoa powder
3/4 C. all-purpose flour
1/2 tsp. baking bowder
1/4 tsp. salt
3/4 C. (1 1/2 sticks) unsalted butter, room temperature (Healthy alternative = shortening)
1 C. sugar
3 large eggs
1 tsp. vanilla extract
1/2 C. sour cream

In a large bowl, sift together cocoa, flour, baking powder, and salt; set aside. In another large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture, alternating with sour cream.
Pour batter into paper lined cups, filling each about 3/4 full. Bake for 18-20 minutes or until toothpick comes out clean. Transfer to a wire rack and let cool for about 20 minutes before adding frosting.

Fluffy Peanut Butter Frosting:
1 C. confectioner's sugar (powdered sugar)
1 C. creamy peanut butter
5 tbsp. unsalted butter, room temperature.
3/4 tsp. vanilla extract
1/4 tsp. salt
1/3 C. heavy cream

Mix together confectioner's sugar, peanut butter, butter, vanilla, and salt with electric mixer. Mix on medium-low until creamy. Add cream and beat on high speed until mixture is light and smooth. Add a more than decent amount to cupcakes. I added chocolate sprinkles. You could add mini reeses halves, or reeses pieces :) Enjoy with a glass of ice cold milk. these joys make you super thirsty!