Instructions

For the Cupcakes:

1. Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners.
2. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
3. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
4. Remove from heat and pour into a mixing bowl.
5. With an electric mixer on medium-low speed, beat until the mixture is cooled, 4 to 5 minutes.
6. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
7. Add vanilla, then cocoa mixture, and beat until combined.
8. Reduce speed to low. Add the flour mixture in two batches, alternating with the sour cream, and beat until just combined after each addition.
9. Fill cupcake liners 2/3 full.
10. Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean. Cool completely.

FOR THE FLOUR HEAT TREATMENT:

1. Preheat the oven to 350℉.
2. Spread the flour evenly on a baking sheet.
3. Bake 5 to 7 minutes, stirring once halfway through.
4. The flour should reach 165℉.
5. Cool completely before using.

For the Peanut Butter Cookie Dough Frosting:

1. In a medium mixing bowl, mix together the sugars, shortening, peanut butter, and vanilla.
2. Beat until creamy.
3. Add the flour and salt.
4. Mix until well combined.
5. Add milk 1 tablespoon at a time until you reach the right consistency for either piping or spreading the cookie dough.