Peanut Butter Chocolate Cupcakes in 45 Min

Instructions:

1. Preheat your oven to 350°F (180°C) and line your muffin tin.
2. Whisk together 125g flour, 150g sugar, 45g cocoa, 1 tsp baking soda, and 0.5 tsp salt in a large bowl.
3. Add the 1 large egg, 120ml Greek yogurt, and 60ml oil to the dry ingredients.
4. Whisk until a thick, somewhat chunky paste forms. Note: Don't worry if it looks too thick right now; the water will fix it.
5. Carefully pour in 120ml boiling water.
6. Whisk slowly until the batter is thin, shimmering, and completely smooth.
7. In a small bowl, stir together 60g creamy peanut butter, 15g maple syrup, and a pinch of salt.
8. Fill each cupcake liner about 1/3 full with chocolate batter.
9. Drop a small dollop (about 1 tsp) of the peanut butter mixture into the center.
10. Top with the remaining chocolate batter until the liners are about 2/3 full.
11. Slide the tin into the center rack of the oven.
12. Bake for 18 to 20 minutes until the tops spring back when lightly pressed.
13. Let them cool in the pan for 5 minutes before moving to a wire rack. Note: Cooling in the pan briefly helps the structure set so they don't collapse.
14. Beat 115g softened butter and 180g peanut butter for 3 full minutes. Wait until the mixture turns pale gold and fluffy.
15. Gradually add 120g sifted powdered sugar and 1 tsp vanilla.
16. Add 2 tbsp milk, one at a time, until the frosting reaches a silky, pipeable consistency.
17. Generously frost the cooled cupcakes and top with an extra pinch of flaky salt if you're feeling bold.