Ingredients
Yield: 18 cupcakes
Cake:
1/2 cup cocoa
1 oz. unsweetened chocolate
1 cup boiling water
1 3/4 cups plus 2 tablespoons cake flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups brown sugar
1 cup butter
1/4 cup sour cream
2 eggs
2 egg yolks
Peanut Butter Buttercream:
1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter, cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract
Chocolate Topping:
8 oz. semi-sweet chocolate
2 tablespoons vegetable oil
Preparation
