Deep dark chocolate cupcake with peanut butter mousse

Yields 12 Cupcakes
Preheat oven to 350F/175C  or 325F/162C for non-stick pan

Deep dark chocolate cupcakes: 
 8 tablespoons (113g)unsalted butter, cut into 4 pieces 
2 ounces (56g) bittersweet chocolate, chopped
 ½ cup (42g) Dutch-processed cocoa powder 
¾ cup (90g) all-purpose flour 
½ teaspoon baking soda 
¾ teaspoon baking powder 
2 eggs 
¾ cup (148g) granulated sugar 
1 teaspoon vanilla extract 
½ teaspoon table salt 
½ cup sour cream 

 1. Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water.  Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch. (alt: microwave)
 2. Whisk flour, baking soda, and baking powder in small bowl to combine. 
3. Whisk eggs in second bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
 4. Fill cupcake line 2/3 full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes. 
5. Cool cupcakes to room temperature before icing, about 30 minutes. 
**if using smaller cupcake liner (90x45mm), use 1scoop & bake for 15mins

Recipe adapted from Cook’s Illustrated 

 Peanut Butter Mousse Frosting: 
3/4 cup (80g) confectioners’ sugar
 1 cup (240g)creamy peanut butter 
5 tablespoons (70g) unsalted butter, at room temperature 
¾ teaspoon vanilla extract 
¼ teaspoon kosher salt 
100ml heavy cream 

 1. Place all ingredients except heavy cream in a bowl fitted with a paddle attachment. Beat on medium-low speed until creamy. 
2. Add in the cream and continue beating at medium speed till light and creamy.

 Yummy! But I'll probably cut down the sugar to the frosting further