Chocolate Cupcakes

1. Preheat oven to 350°F (177°C). Meanwhile, grease and line a 12-cup muffin pan with cupcake liners. Set aside.
2. In a large bowl, add the oil, brown sugar and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed, about 2 minutes. Add in the egg, one at a time and beat until fully incorporated. Lastly, add in the vanilla extract. Beat again until combined. The mixture will now be light and fluffy.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt until thoroughly combined.
4. Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The batter will be slightly thick. Now, add the buttermilk into the batter. Beat on low speed until fully incorporated.
5. Pour or spoon the batter into the liners. Fill each liner upto ⅔ full to avoid it from spilling over the sides or sinking. Bake cupcakes for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake, which will dry out the cupcakes. Begin checking for doneness at 19 minutes. For around 36 mini cupcakes, bake for about 11-13 minutes at the same oven temperature.
6. Transfer the muffin pan to a wire rack immediately when done. Allow the cupcakes to cool completely before frosting.

Peanut Butter Frosting

1. While the cupcakes are baking, in a large bowl add the unsalted butter and peanut butter. Using a hand mixer or a stand mixer fitted with paddle attachment, beat both the butters on medium speed until no lumps remain.
2. Add in the powdered sugar, one-third at a time and beat on low speed until thoroughly mixed. Repeat until all the sugar is over. The frosting will be light and fluffy at this point.
3. Add in salt, vanilla and milk. Beat on medium speed to combine them into the frosting.
4. Transfer the frosting to a piping bag fitted with a piping tip (I use a Wilton 1M). Pipe the frosting onto the cooled cupcakes. Chill cupcakes in the refrigerator or freezer until the frosting is firm. I usually freeze mine for 20 mins.

Chocolate Shell

1. Melt the chopped chocolate and butter together in the microwave in 20 second increments, stirring after each until both are completely melted. You can also melt in a double boiler if you have one. Let the chocolate cool down for 5 minutes before dipping.

Assemble

1. Take one cupcake at a time by its bottom. Carefully and quickly dip it into the chcolate to coat the frosting. Place them on top of a wire rack with a baking sheet below incase any chocolate drips down.
2. Top the frosted cupcakes with some crushed peanuts. 
3. Chill the coated cupcakes in the refrigerator for 30 minutes to set the chocolate. Enjoy!
4. Cover and store cupcakes at room temperature for 1 day or chill in the refrigerator in an airtight container for upto a week. These cupcakes do not freeze well.