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1
Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available.
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2
Line two 12-cup muffin pans with paper liners.
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3
Put the butter, cocoa powder and 3/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes.
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4
Whisk to combine, then whisk in the brown sugar.
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5
Whisk the flour, baking powder, baking soda and salt in a large bowl.
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6
Whisk in the warm cocoa mixture.
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7
In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
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8
Divide the batter among the prepared cups, filling each three-quarters of the way.
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9
Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes.
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10
Let cool in the pans 10 minutes, then transfer to racks to cool completely.
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11
Make the brittle: Line a baking sheet with a silicone mat or parchment paper.
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12
Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber.
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13
Remove from the heat; stir in the peanut butter and butterscotch chips until smooth.
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14
Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool.
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15
Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.
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16
Make the frosting: Bring the cream to a simmer in a small saucepan.
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17
Remove from the heat, add the peanut butter chips and let stand about 5 minutes.
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18
Whisk until smooth.
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19
Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes.
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20
Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle.
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21
Photograph by Con Poulos
