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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 a 24-cup mini muffin pan with paper liners.
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3
Combine the butter, cocoa powder and 1/4 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, whisk the buttermilk, egg 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 spring back when touched, about 20 minutes.
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10
Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
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11
Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes.
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12
Whisk until smooth.
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13
Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy.
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14
Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake.
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15
Place in the freezer while you make the glaze.
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16
Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes.
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17
Whisk until smooth.
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18
Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off.
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19
Refrigerate until set, about 5 minutes.
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20
Photograph by Con Poulos
