Peanut Butter Stuffed Hot Fudge Cupcakes

Preheat oven to 350 degrees.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, heavy cream, melted butter and vanilla, and mix until combined. Stir in sour cream.

Sift dry ingredients together and add to the wet mixture. Mix until batter is smooth, then swirl in the fudge sauce.

Line a muffin tin with liners and, using a 1/4 cup measure, add batter to each cup.

Bake for 15-18 minutes. Let cool before frosting.

Cream butter and peanut butter together in the bowl of an electric mixer.

Add powdered sugar with the mixer on low speed and gradually add milk and vanilla extract.

Mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.

Frost cupcakes as desired.

Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler.

Bring water or milk to a boil.

Gradually add the hot liquid to the sugar mixture, stirring constantly until the mixture thickens.

Once the desired thickness is reached, remove from heat and stir in butter and vanilla.

Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.