Peanut Butter Hot Fudge Cupcakes

INGREDIENTS FOR THE CUPCAKES:
1 whole Egg
¾ cups Brown Sugar
½ cups Milk
½ cups Plus 1 Tablespoon Heavy Cream
½ cups Butter, Melted
1 teaspoon Vanilla Extract
2 Tablespoons Sour Cream
1-⅛ cup All-purpose Flour
¼ cups Dark Cocoa Powder
1-¼ teaspoon Baking Soda
½ teaspoons Salt
¼ cups Homemade Hot Fudge (recipe Below)

INGREDIENTS FOR THE BUTTERCREAM:
½ cups Butter, Softened
⅔ cups Peanut Butter
3 cups Powdered Sugar (you May Need 1 More Cup)
1 Tablespoon Of Milk (have 1-2 More On Hand)
1 teaspoon Vanilla Extract
1 pinch Salt

FOR THE HOT FUDGE SAUCE:
1 cup Sugar
1 cup Dark Cocoa Powder
1 pinch Salt
2 Tablespoons Flour
1 cup Boiling Water Or Scalding Milk
1 Tablespoon Butter
1 teaspoon Vanilla Extract

For Cupcakes:
Preheat oven to 350 degrees F.

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

Sift dry ingredients together and then add to the wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin (12 count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.

For frosting:
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar. Frost the cooled cupcakes as desired.

For Homemade Fudge:
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.

Once it has reached the desired thickness, 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.