Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cocoa powder, granulated sugar, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually add the boiling water, stirring constantly, until the batter is smooth.
Divide the batter evenly among the lined muffin cups, filling each about 2/3 full.
Bake for approximately 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
In a mixing bowl, beat the softened butter and creamy peanut butter together until smooth and creamy.
Gradually add the powdered sugar, milk, and vanilla extract. Beat until fluffy and well combined to make the peanut butter frosting.
Fill a piping bag with the peanut butter frosting and pipe it onto the cooled cupcakes.
In a microwave-safe bowl, combine the chocolate chips and heavy cream for the chocolate ganache. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
Drizzle the chocolate ganache over the frosted cupcakes
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