Emily’s Chocolate Peanut Butter Cupcakes

For the cupcakes you will need: 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, at room temperature 3/4 cup chunky or smooth peanut butter 1 cup packed brown sugar 1 egg 1 1/2 teaspoons vanilla 1/2 cup milk (I used 2% milk) For the Ganache you will need: 4 oz Baker’s German’s Chocolate, chopped finely ¼ cup half and half 2 tablespoons butter, softened  DARK CHOCOLATE FROSTING 1 and 3/4 cups confectioners' sugar 1/4 cup unsweetened Hershey's Dark chocolate cocoa powder 1/2 cup unsalted butter softened to room temperature 2 Tablespoons heavy cream or half-and-half* 1 teaspoon vanilla extract  PEANUT BUTTER FROSTING 3/4 cup creamy peanut butter 4 Tablespoons unsalted butter softened to room temperature 3/4 cup confectioners' sugar 1 teaspoon vanilla extract 3 Tablespoons heavy cream or half-and-half Directions: Heat the oven to 350 degrees. Line 12 muffin tin cups with paper cupcake liners. Sift the flour, baking powder and salt in a medium bowl and set aside. Using a stand mixer, beat the butter, peanut butter and brown sugar, on medium speed, until smooth and ligh in color,...
Read More