Frosting

• 150g soften butter to room temperature
• 50g smooth peanut butter
• 300g Icing sugar 
• 2 Tablespoons milk (optional)

Instructions

• Preheat your oven to 180 celcius and line a muffin case with 12 muffin liners.
• Add your flour, baking powder, salt, sugars and cocoa powder in a bowl and stir with a spoon.
• In a small bowl mix your soured cream,oil, egg and vanilla then pour your wet ingredients into your dry ingredients.
• Mix until incorpareted butif lumpy dont overmix as muffin mixtures are often lumpy, these aren't light cupcakes.
• Pour in the chocolate chips and fold them through.
• Spread mixture between your muffin liners, filling each till around ¾ full.
• Top with a few more choc chips if you wish and bake on the middle shelf of the oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
• While the muffins are baking in a bowl add softened butter, half the icing sugar and peanut butter.
• Beat until well incorporated the add remaining icing sugar.
• When muffins have cooled pipe buttercream onto muffins and top with your favourite peanut butter chocolates! I used Reeses buttercups and pieces.