Preheat the oven to 350˚ F.

Put paper liners in your cupcake pans or you can use silicone, whichever ones you prefer.

In a bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.

In another bowl, combine the flour, baking soda, baking powder, and salt.

In the 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 the cupcakes are cooling make your buttercream frosting.

In the bowl of your mixer beat the butter and peanut butter together on medium speed until nice and creamy.

Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the butter mixture.

Once you have added all the sugar to the mix add the heavy cream, vanilla, and salt.

Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.

Place your butter in the bowl of your mixer. Mix on medium speed until the butter is nice and creamy. If you are using a hand mixer, place the bowl on the counter.

Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar and cocoa powder into the butter. First add the cocoa powder then add the powdered sugar.

Once you have added all the powdered sugar in to your mixture, add in the vanilla extract, heavy cream and salt.

Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.

When the cupcakes are fully cooled it is time to frost them.

Place a large star piping tip into a piping bag. Spread the chocolate buttercream on one side of the piping bag and then the peanut butter buttercream into the other half of the bag.

Pipe the buttercream onto each cupcake. Sprinkle the cupcakes with the chopped peanuts and mini chocolate chips.