Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

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

In a large mixing bowl, beat the softened butter, granulated sugar, and peanut butter together until creamy and well-combined.

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the tin before transferring to a wire rack.

While the cupcakes cool, prepare the chocolate topping. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Remove the saucepan from the heat and add the chocolate chips. Let them sit for a minute, then stir until the mixture is smooth and glossy.

Once the cupcakes are cool, pour the chocolate ganache over each cupcake, allowing it to drip down the sides if desired.

For an added touch of sweetness, whisk together the powdered sugar and a little bit of heavy cream to create a drizzle and top the cupcakes before serving.