Brownie Cupcakes with Peanut Butter Frosting

Fudgy brownie cupcakes topped with creamy peanut butter frosting.
Ingredients
Cupcakes
12 cup 113g unsalted butter
34 cup packed light brown sugar
12 cup unsweetened cocoa powder
1 Tablespoon pure vanilla extract
2 large eggs at room temperature
14 teaspoon salt
12 teaspoon baking powder
23 cup allpurpose flour spooned leveled
Peanut Butter Frosting
5 Tablespoons 71g unsalted butter softened to room temperature
1 cup creamy peanut butter
1 cup confectioners sugar

13 cup heavy cream
1 teaspoon pure vanilla extract
14 teaspoon salt
chocolate sprinkles
Instructions
Preheat oven to 375F 191C. Line a with cupcake liners.
Make the cupcakes Melt butter in the microwave in a large microwave safe bowl. Mix in the sugar until smooth and microwave for about 1 minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs. In a separate bowl mix together the salt baking powder cocoa powder and flour. Slowly add to the wet ingredients and stir until completely combined.
Fill the muffin tins about 23 full. Bake in the prepared muffin tin for about 810 minutes mine took a little under 9 minutes. Allow to cool completely.
Make the frosting Using an electric handheld mixer or stand mixer fitted with the paddle attachment beat softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on mediumhigh speed until the two are combined. Add the confectioners sugar cream vanilla extract and salt. Beat on low speed for about 20 seconds then gradually increase to high speed. Beat on high for 1 minute. Frost cooled cupcakes. Top with chocolate sprinkles if desired.