Preheat oven to 375F
2 cups all purpose flour
2 tsp baking powder
1/2 cup butter, softened
3/4 cup brown sugar
1 cup milk
1 tsp vanilla extract
Mix all of your dry ingredients, then add in your butter, eggs, milk and vanilla extract. Mix well, then spoon into lined muffin tins (fill 2/3 full).
Bake for 18 minutes, then cool for 5-10 minutes in the muffin tin. Continue to cool completely on a wire rack.
To hollow out your cupcake for the filling, you can either cut an inverted cone with a sharp knife, use a small melon baller or use a mini metal cookie cutter.
In a microwave safe mixing bowl, combine...
1/2 cup milk (or heavy cream)
1 tbsp cocoa
splash of vanilla
1/2 cup smooth peanut butter
Microwave for approximately 15 seconds, then stir to combine. Put in the fridge to set immediately, for about 15-20minutes.
While your ganache is setting, cream together...
1/2 cup softened butter
1 1/2 cups powdered sugar (or icing sugar as we call it here in Canada!)
2 tbsp cocoa
Mix well, and thin with milk if necessary.
Fill the cupcakes with the peanut butter ganache, then frost with the chocolate buttercream. I like to get all fancy with my cupcakes and put the buttercream into a piping bag with star tip to frost, but it's definitely not necessary! Frost however you like, and then devour!