Chocolate Cupcakes w/Peanut Butter Cookie Frosting

Yield  - 28

Cupcakes
1 cup strong hot brewed coffee
1/2 cup unsweetened cocoa powder
125g unsalted butter
1 cup dark brown sugar (firmly packed)
1/2 cup granulated sugar
2 eggs
1 tsp pure vanilla extract
1-1/2 cups AP flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Chocolate Ganache
1/2 cup heavy cream
1 cup semisweet chocolate chips

Note: Bring the cream to a simmer, pour over the chocolate & let stand abt 2 mins.   Whisk together until a smooth Ganache form.  Let cool briefly to thicken slightly before using.

Peanut Butter Cookie Frosting
1 cup creamy peanut butter
90g unsalted butter
2 cups confectioner sugar ~ sifted

Note: Combine peanut butter & butter in a bowl of an electric mixer & beat on medium-high.   Add in confectioner sugar & mix on low speed until fully incorporated.  Use clean, dry hands to form balls by rolling each ball between palms until the surface is smooth.  (Each ball should be slightly smaller than a Ping-Pong ball)   With both hands, gently squish each frosting ball to form a 1/3-inch thick patty.   Use tines of a fork, indent the top of the patty in a crisscross pattern so that it resembles a peanut butter cookie.

Directions:

1. Preheat the oven to 160 deg. C.  Line muffin tins with paper liners.
2. In a small bowl, whisk the coffee & cocoa powder together until the mixture resembles a smooth chocolate sauce.   Set aside to cool.
3. Using an electric stand mixer, cream the butter & both sugars together on medium speed until fluffy.   Add the eggs one at a time, beating well after each addition.   Then add the vanilla.
4. With the mixer on low speed, add the dry ingredients in 3 additions alternating with the coffee-cocoa mixture, beginning & ending with the dry ingredients.
5. Divide the batter between the prepared liners, each filling weight 40g.   Bake about 20 mins 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.
6. Use an offset spatula to spread a layer of ganache over the top of each cupcake.   Place a frosting "cookie" on top of each cupcake.