Peanut butter cup cupcakes

• 350 ml all-purpose flour
• 240 ml granulated sugar
• 80 ml cocoa powder
• 5 ml baking soda
• 2 ml salt
• 240 ml water
• 80 ml vegetable oil
• 5 ml vanilla extract
• 5 ml distilled white vinegar
• 240 ml creamy peanut butter
• 120 ml unsalted butter, softened
• 470 ml powdered sugar
• 30–45 ml heavy cream
• 12 standard peanut butter cups
• 120 ml crushed Reese's Pieces or roasted peanuts for garnish

1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 paper liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add water, oil, vanilla, and vinegar to the dry ingredients. Whisk until the batter is smooth and well combined.
4. Divide the batter evenly among the liners, filling each about two-thirds full.
5. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
6. For the frosting, beat the softened butter and peanut butter together until creamy. Gradually add powdered sugar and heavy cream, beating until light and fluffy.
7. Pipe a tall swirl of frosting onto each cooled cupcake.
8. Roll the edges of the frosting in the crushed candy or peanuts to create a decorative border.
9. Press a peanut butter cup into the center of the frosting on each cupcake.

Serve at room temperature with a cold glass of milk. These are best enjoyed within 48 hours of assembly.