Peanut Butter Cookie Chocolate Cupcakes

If you've skimmed the recipes here, you have probably noticed KWeage and I pretty much adore anything peanut butter and chocolate.  While browsing Annie's Eats, my go to for cupcake inspiration, I saw this recipe again.  My co-residents this month had a heads up about my baking from a med school classmate.  As there are two days left of this rotation, I took advantage of my extra day off to spend a little extra time in the kitchen.

Peanut Butter Cookie Chocolate Cupcakes (from Annie's Eats)
Makes 28 cupcakes

Cupcake Batter
1 1/2 cups hot coffee
3/4 cup cocoa powder
12 tablespoon unsalted butter, room temperature
1 1/2cup packed brown sugar
1/2 cup granulated sugar
3 large eggs
1 tbsp. vanilla extract
2 1/4 cups flour
1 1/2teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350.
Mix cocoa powder into hot coffee, set aside.
Beat together butter and sugars.
Add eggs one at a time.
Stir in vanilla, powder, soda, and salt.
Alternate adding flour and coffee/ cocoa mixture.
Divide batter evenly in prepared cupcake tins.
Bake for 18 minutes.

Ganache
3 ounces semi sweet chocolate chips
3 ounces dark chocolate, chopped
½ cup half and half

Melt chocolate in a double boiler.
Whisk in half and half once melted.
Allow to cool briefly before frosting cupcakes.

Peanut Butter Cookie Frosting
9 tablespoons butter, room temperature
1 1/2 cups creamy peanut butter
3 cups powdered sugar

Beat together butter and peanut butter.
Slowly add powdered sugar.
Roll approximately 2 tablespoons of the frosting in your palms.
Flatten and add criss-cross patter with fork.
Top each cupcake with a frosting cookie.