Peanut Butter Cupcakes with Milk Chocolate Glaze

Instructions

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1. - Preheat oven to 350°F. Line 2 muffin pans with cupcake liners.
2. - In a medium bowl, whisk together flour, baking soda and baking powder; set aside.
3. - In a large mixing bowl, beat butter, peanut butter and sugar with electric stand mixer or hand mixer on medium speed until light and fluffy. Add eggs, sour cream, and vanilla; beat well.
4. - Add the flour mixture alternately with milk, beating until combined. Divide batter evenly between baking cups.
5. - Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.
6. - For glaze, in shallow saucepan, bring 1 inch of water to a simmer; remove from heat.
7. - Place chocolate and cream in small heat-proof dish or bowl and set in saucepan of hot water. Let sit in water bath 2-3 minutes, then gently stir until chocolate is melted and mixture is well blended.
8. - Remove chocolate from hot water; stir in butter. Let stand 10 minutes, stirring occasionally, until thick enough to spread onto cupcakes. Garnish with chopped peanuts, if desired.