Peanut Butter Cupcakes with Dark Chocolate Frosting

This was a favorite peanut butter cupcake recipe a few years back. Since then Ive worked to perfect them. My updated peanut butter cupcakes recipe is extra moist soft and completely packed with peanut flavor. Using oil instead of butter adding sour cream and extra milk are the secrets. I would love to know if you try either recipe!
Ingredients
Cupcakes
1 and 14 cups 156g allpurpose flour spooned leveled
1 teaspoon baking powder
14 teaspoon salt
23 cup 170g creamy peanut butter

12 cup 8 Tbsp 113g unsalted butter softened to room temperature
34 cup 150g packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
14 cup 60ml milk
Dark Chocolate Frosting
2 and 34 cups 330g confectioners sugar
23 cup 55g unsweetened cocoa powder I used Hersheys Special Dark
6 Tablespoons 85g unsalted butter softened to room temperature
6 Tablespoons 95ml heavy cream
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350F 177C. Line 12count muffin pan with liners. Set aside.
Make the cupcakes Mix together the flour baking powder and salt. Set aside. With a handheld or stand mixer cream together the peanut butter butter and brown sugar until light and fluffy about 2 minutes on medium speed. Beat in the eggs one at a time then add in vanilla. Scrape down the sides as needed. Slowly beat in the flour mixture alternately with the milk mixing until just combined. Do not overmix. Batter will be thick.
Divide batter evenly between 12 cupcake tins. Bake for 2325 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool before frosting.
Make the frosting Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
With a handheld of stand mixer beat the butter at medium speed until fluffyabout 2 minutes. Gradually add the sifted sugarcocoa powder alternately with the heavy cream and vanilla. Beat on