Preheat oven to 350F.
Grease cupcake pans and set aside.
Place the butter, sugar and vanilla in the
bowl of a mixer fitted with the paddle attachment and beat on high
speed, scraping down the sides of the bowl often , until well blended,
about 3 minutes.
Add the cocoa powder. Mix until combined.
With the mixer on low speed, add the eggs, on
at a time, scraping down the sides of the bowl and mixing well after
each addition. Continue to beat for 5 minutes, until light and fluffy.
Stop the mixer, add the melted chocolate, and mix well.
Combine the flour, baking soda, and salt. Add about ½ the ingredients followed by about ½ of the sour cream and beat well.
Add the remaining dry ingredients followed by
the remaining sour cream, scraping down the sides of the bowl and
beating well after each addition.
Add the boiling water and beat until smooth.
Scoop(ice cream scoop works best) batter into prepared pans.
Bake for 15-20 minutes until cake springs back when touched lightly in the center.
Let cool for about 10 minutes and remove from pan. Let cupcakes cool completely.
Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
Fill the cavity with a teaspoon or so of peanut butter filling.
Frost with ganache.
© RDA Enthusiast Brands, LLC 2016