Chocolate Cupcakes: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. You can either line a 12 cup muffin pan with paper liners or  lightly butter or spray each muffin cup with a non stick vegetable spray. 

In the bowl of your electric stand mixer, fitted with the paddle attachment, (or with a hand mixer) beat the sugar, flour, cocoa powder, baking powder, baking soda, and salt until combined.

In another large bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. On medium low speed, add 1/3 of the wet ingredients to the dry ingredients and beat until the mixture is a thick smooth paste. Add another 1/3 of the wet ingredients and mix, on medium low speed, until the batter is nice and smooth. Scape down the sides and bottom of your bowl. Finally, add the rest of the wet ingredients and beat until incorporated and you have a smooth batter.

Pour or scoop the batter evenly into the muffin cups, about 3/4 full, and bake for about 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.  

Remove from oven and let cool completely on a wire rack before frosting.

Peanut Butter Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese and butter, on medium speed, until smooth. Add the remaining ingredients and beat, on medium speed, until light and fluffy. (The frosting can be stored in the refrigerator for up to five days or frozen for about three months.)

Fit a piping bag with a star tip (I used an Ateco 846) and pipe swirls on the top of each cupcake. You can garnish the cupcakes with chocolate curls, grated chocolate, chocolate sprinkles or chopped peanuts. The frosted cupcakes can be covered and stored in the refrigerator for about three days or frozen for about one month. Defrost in the refrigerator overnight. Bring the cupcakes to room temperature before serving.

Makes 12 cupcakes.

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