Chocolate Peanut Butter Cup Cupcakes

INGREDIENTS

For the Dark Chocolate Cupcakes:

1/2 cup

unsalted butter, cut into 4 pieces

2 oz

bittersweet chocolate, finely chopped

1/2 cup

Dutch-processed cocoa

3/4 cup

all-purpose Gold Medal flour

1/2 tsp

baking soda

3/4 tsp

baking powder

large eggs, at room temperature

3/4 cup

granulated sugar

1 tsp

vanilla extract

1/2 tsp

salt

1/2 cup

plain Greek yogurt or sour cream (I used Chobani Greek yogurt)

Reese's Peanut Butter Cups

For the Peanut Butter Frosting:

1 cup

unsalted butter, at room temperature

1 cup

cream peanut butter

2 1/2 cups

powdered sugar

1 tbsp

heavy cream

Mini Peanut Butter Cups, for topping cupcakes, if desired