• 3/4 cup plus 2 tablespoons cocoa powder
  • 1/2 cup boiling water
  • 1 cup buttermilk
  • 1 3/4 cups flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks plus 3 tablespoons butter, softened
  • 1 1/2 cups sugar
  • 2 eggs, room temp
  • 1 teaspoon vanilla
  • 1 cup creamy peanut butter
  • 1/2 cup confectioner’s sugar
  • 1 cup heavy cream
  • 8 oz dark chocolate, chopped


  1. Preheat oven to 350.
  2. If using muffin liners, line 24 cups.
  3. Put cocoa powder and boiling water in a medium  bowl and whisk into a paste. Whisk in buttermilk.
  4. In another medium bowl sift together flour, baking soda, baking powder, and salt.
  5. In a large bowl beat together 1 1/2 sticks butter with granulated sugar. Beat in eggs and vanilla. Then beat in the dry ingredients, alternating back and forth with flour and chocolate mixture.
  6. Spoon the batter into the muffin cups and bake for about 20 minutes. Let cool in pan for 5 minutes then transfer to a rack to cool.
  7. In a medium bowl beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Add the confectioner’s sugar and beat until fluffy.
  8. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag with a 1/4-inch tip.
  9. With each cupcake, push the tip into the top center about 3/4 inch deep and slowly squeeze the bag to fill the cupcake.
  10. In a small saucepan bring the cream to a simmer. Add chocolate to the cream and let sit for 5 minutes. Whisk until smooth. Let sit for about 15 minutes until slightly cooled.
  11. Dip the top of each cupcake into the chocolate ganache.
  12. Put the remaining peanut butter mixture into the pastry bag and squeeze a dollop atop each cupcake.

Original recipe from