Peanut Butter Cookie Cupcake Cupcakes:
Preheat the oven to 350˚ F.
Put paper liners in your cupcake pans.
In a bowl whisk together the hot brewed coffee and cocoa, until dissolved. Set aside.
In another bowl, combine the flour, baking soda, baking powder and salt.
In a large mixing bowl place the butter and sugars. Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla. With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated, being careful not to over mix.
Divide the batter between the prepared liners, filling each about two-thirds of the way full.
Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pans briefly, then transfer to a wire rack to cool completely.
While these cool you can move on to the buttercream.
Buttercream icing recipe:
Mix the butter and peanut butter in the bowl and beat on medium-high for 1 minute. Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated. Increase the speed to medium and mix until smooth, about 2 minutes.
Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty. Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”. Repeat with the remaining peanut butter mixture so you end up with 24 "cookies".
Place the peanut butter cookie buttercream on top of the cupcake gently pressing down so it sticks.