INGREDIENTS
1 cup
all-purpose flour
1/2 tsp
salt
1/2 tsp
baking soda
1/2 cup
unsweetened cocoa (regular or Dutch process)
2 oz
good-quality chocolate (chopped (60% or more cocoa content))
1/4 cup
neutral flavor oil (I used cocoa oil (melted and cooled))
1 cup
granulated sugar
2
large eggs (at room temperature)
2
large egg yolks (at room temperature)
2 tsp
vanilla extract
1/3 cup
sour cream or Greek-style yogurt
1/2 cup
warm water
1 tsp
instant espresso powder
1 cup
unsalted butter (softened)
1 cup
smooth peanut butter
1 1/2 cups
confectioners' sugar
1/8 tsp
salt
1 tsp
vanilla extract
2 tbsp
whole milk
4 oz
chocolate (chopped)
4 fluid_ounces
heavy cream
2 tsp
vanilla extract
8
full-sized peanut butter cups (unwrapped and each candy cut into 6 pieces)
mini-peanut butter cups, for garnish (optional)