Chcolate and peanut butter cupcakes

So my babies. The day has come. The day of this amazing recipe of chocolate and peanut butter cupcakes. Enjoy. Sending you lots of love. 

cupcake:
125 g plain wheat flour 
35 g cocoa powder
half a tbsp baking powder
half a tbsp soda
vanilla powder
generous pinch of sea salt
2 medium eggs, room temperature
160 g golden caster sugar
60 ml mild oil
50 g melted butter
150 g buttermilk

cream:
90 g creamy peanut butter
60 g butter, room temperature
75 g maple syrup
210 g cream cheese, cold
2 tbsp milk or cream
vanilla powder

Preheat the oven 170° C. Butter 9 muffin tin holes (yes, not 12). Mix the flour, cocoa, baking powder, soda, vanilla and salt in a large bowl until thoroughly combined. In another bowl, whisk the eggs, sugar, oil, and butter until combined. Add the wet ingredients to the flour mixture. Stir until just combined and do not over-mix.  

Pour in the prepared holes - just a bit more than half (around 2/3), but do not add more, or they will lose their shape. Place in the centre of the oven and bake for 12-15 minutes, testing with a toothpick when ready (there should not be any crumbs). Take out and leave to cool in a pan for a while (5 minutes) and then carefully remove. Cool completely.

Cream. In a bowl, whisk the butter and peanut butter on medium-high speed for 1-2 minutes until creamy and a bit fluffier. Add the syrup and whisk for one minute. Add the cream cheese and whisk again for 2–3 minutes on a medium-high speed until the cream is smooth and firmer. Add the milk or cream, whichever you’re using, and whisk again for a minute or two until it thickens. If the temperature in the room or kitchen is quite cool, you can leave it outside, but if it’s summer and a bit warmer, then it’s better to put it in the fridge so you can actually pipe it onto the cupcakes.

Cut out the centres of the cupcakes, fill with peanut butter and top with cream. Serve right away or later. If later, keep in the fridge and take out 30 min before serving.