Peanut Butter Brownie Cupcakes with Peanut Buttercream Frosting

Preheat the oven to 350 F.

Place the chocolate in the top of a double boiler, or in a glass or stainless steel bowl set atop a pot with one-third-full of barely simmering water. Stir the chocolate until melted. Remove and set aside to cool.

In a medium bowl, sift together the flour, baking powder and salt.

In a separate large bowl, using a hand mixer on medium speed, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating each until incorporated. Add the cooled chocolate and mix until thoroughly combined.

Slowly add the dry ingredients (flour, baking powder and salt) into the chocolate mixture, beating on a low speed and then increasing to medium-high until fully mixed and smooth. Do not overmix.

Add the peanut butter chips and vanilla extract into the chocolate batter. Stir to combine.

Divide the batter evenly among 8 cupcake molds.

Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a cooling rack and allow to cool completely for 30 minutes before frosting.

For the frosting: Using a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter on a low-medium speed until creamy and fluffy.

Gradually add the powdered sugar. Do it slowly so as to not create a big dust cloud. The frosting will appear to be slightly dry and crumbly.

Add the vanilla and water and continue to beat on a medium speed until the frosting is creamy but thick.

Add the creamy peanut butter and beat again until just combined.

Using an offset spatula, decorate the cooled cupcakes with the peanut butter frosting.

Using a microplane, box grater or vegetable peeler, grate or shave the bittersweet chocolate and sprinkle on top of the frosted cupcakes. Place the finished, decorated cupcakes on a serving platter and serve or store in an air-tight container.