• Preheat the oven to 350ºF and line a cupcake tin with 12 cupcake liners.
• In a small bowl, mix together the flour, sugar, cocoa powder, and baking powder until combined.
  1 cup all purpose flour, 1/2 cup granulated sugar, 4 tablespoons cocoa powder, 2 teaspoons baking powder
• Cream the butter on medium speed with an electric hand mixer until it’s very soft and creamy and add the eggs one at a time.
  4 ounces unsalted butter, 2 large eggs
• Add the flour mixture to the batter in 3 batches, scraping down the sides as needed.
• Stir in the milk until well combined.
  3 ounces milk
• Fold in the peanut butter chips.
  1 cup peanut butter chips
• Divide the batter evenly between the liners and cook for about 17-20 minutes, until a toothpick inserted into the center comes out clean.
• Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

• In a stand mixer with a whisk attachment, cream the butter until smooth.
  4 ounces unsalted butter
• Add the powdered sugar a little at a time until mixed in.
  2 cups powdered sugar
• Stir in the heavy cream and scrape down the sides as needed.
  2 tablespoons heavy whipping cream
• Add the melted white chocolate and mix it in, turn the mixer on medium-high and whip for 3 minutes.
  1 cup white chocolate chips
• Frost your cupcakes and add more peanut butter chips for garnish.