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For the chocolate cupcakes:
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Preheat the oven to 350 F. Place paper liners into a cupcake pan(s). Recipe makes roughly 16 cupcakes.
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Put the butter and 2 sugars into a mixing bowl and combine them on high speed until light and fluffy, approximately 5 minutes. (In the bowl of an electric mixer fitted with a paddle attachment is ideal, but a hand mixer can be used as well).Lower the speed to medium, add the eggs and the vanilla and mix well.
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In a separate bowl, whisk together the buttermilk and sour cream.
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In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds into the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Then fold the batter with a rubber spatula to be sure it's completely blended.
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Divide the batter among the cupcake liners (fill them about 3/4 of the way full for each cupcake).
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Bake in the middle rack of the oven for 20 to 25 minutes, until a toothpick comes out clean. Remove pans from the oven, cool for 10 minutes, remove cupcakes from the pans, and allow them to cool completely before frosting.
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For the peanut butter frosting:
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In a medium sized mixing bowl mix the confectioners' sugar, peanut butter, butter, vanilla, and salt together. (In the bowl of an electric mixer fitted with a paddle attachment is ideal, but a hand mixer can be used). Mix on medium-low speed until creamy.
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Add the cream and beat on high speed until the mixture is light and smooth.
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Use your preferred method to put the frosting onto the top of the cupcakes and garnish with Reese's peanut butter cups or cookies of your choice.
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Recipe adapted from Ina Garten's recipe.
