Peanut Butter Cupcakes

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Whisk together flour, baking powder, and salt in a bowl.
3. 3
   Beat together peanut butter, butter, and brown sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes.
4. 4
   Add egg and vanilla and beat until fluffy, about 1 minute.
5. 5
   Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture, then mix until just combined.
6. 6
   Divide batter among lined muffin cups (about two-thirds full) and bake in middle of oven until pale golden and a tester inserted in center of a cupcake comes out clean, 18 to 20 minutes.
7. 7
   Turn cupcakes out onto a rack and cool completely.
8. 8
   Bring cream to a boil in a small saucepan, then pour over chocolate in a small bowl.
9. 9
   Let stand 1 minute, then whisk until smooth.
10. 10
    To thicken icing to spreading consistency quickly, spread it on a metal baking sheet and chill until thick and glossy, about 5 minutes.
11. 11
    Scrape icing back into bowl and stir until smooth.
12. 12
    Spread icing on cupcakes and sprinkle with peanuts.