Preheat the oven to 325 degrees F. Add parchment cups to a cupcake pan.

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.

In a large bowl, whisk together the milk, oil, eggs, and vanilla.

Add the dry ingredients to the wet and whisk until just combined.

Lastly, whisk in the hot coffee until fully combined.

Transfer the batter to the cupcake pan, filling each cup about ¾ full.

Bake the cupcakes for about 20 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and salt on high speed until smooth.

Add the peanut butter and mix until fully combined.

Slowly add the sifted powdered sugar and mix on low speed until fully combined.

Lastly, add the heavy cream and continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.

Decorate the cupcakes as desired. Top each with half of a peanut butter cup, and enjoy!