Preheat oven to 350 degrees F/ 180 degrees C. Line a 12-cup muffin tin with cupcake liners. Line also another tin with 4-6 liners (depending on the cups size and shape).

In a large mixing bowl combine all purpose flour, baking powder, cocoa powder and sugar. Stir everything very well using a hand whisk. Add eggs, olive oil, vanilla extract and yogurt, mixed with the baking soda. Whisk until combined. Gradually add the water and whisk until smooth.

Using a spoon or an ice cream scoop distribute the batter into the liners. Fill them about halfway.

Bake for about 20 minutes or until a toothpick inserted in the centre of a middle cupcake comes out clean.

Let the cupcakes cool completely, before frosting them, preferably on a wire rack.

In a large mixing bowl beat together peanut butter, soft butter, vanilla and cream cheese with an electric mixer. Start with a lower speed and increase it gradually. Start adding powdered sugar, beating at a lower speed. When the sugar is absorbed, beat at high speed again, until smooth and creamy.

Pipe the frosting on the cupcakes. Alternatively use a spoon or a kitchen knife to frost them.