A decadent chocolate cupcake topped with a creamy peanut butter frosting!
Preheat oven to 350. Line cupcake tins with paper liners or grease well.
Combine the cocoa and hot water (or coffee) in a glass measuring cup. Set aside.
Cream together the butter and sugars in the bowl of a stand mixer until smooth and fluffy.
Add in the eggs and vanilla.
Combine the flour, baking soda, baking powder, and salt in a medium mixing bowl.
Alternately add in the dry ingredients with the buttermilk. Mix until just combined. Fold in the cocoa mixture.
Scoop the batter into the paper-lined cups 2/3 full. DO NOT OVERFILL!! Bake the cupcakes in the oven for 16-18 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and allow them to cool completely.
Combine the powdered sugar, peanut butter, and butter in the bowl of a stand mixer.
Whip until smooth.
Add in vanilla and half of the heavy cream. Continue to whip, adding additional cream until the frosting is the consistency you desire.
Frost the cupcakes and serve!