perfectly moist but not too sweet Chocolate Peanut-Butter Cupcakes.

 dark chocolate cupcakes with peanut-butter frosting.  garnished with sprinkles of toffee bits in every bite.

peanut butter frosting:

1/2 c. unsalted butter (softened)

1 c. unsweetened, creamy peanut-butter 

2 T heavy cream

1 T water

1-2 c. confectioner's sugar

note:  you could use milk instead of cream but I prefer cream.  If you are using milk,  use 3 T of milk instead of water and cream. 

dark chocolate cake:

2 c. sugar
1-3/4 c. all-purpose flour
3/4 cup DARK Cocoa 
1-1/2 t. baking powder
1-1/2 t. baking soda
1 t. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 t. vanilla extract
1 c. boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. 

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat until well blended. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan, 15-20 minutes for cupcakes, or until wooden pick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

note: hershey's special dark cocoa is the best.