To assemble Frito Cupcakes
Allow cupcakes to cool completely. Using the cone method, remove a cone off the top of the cupcakes. Discard the tops, or eat them, or freeze them to snack on later.

Fill the cupcake with the Frito filling.

Frost with peanut butter frosting and top with a Frito.

For the Chocolate Cupcakes
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter into lined cups, filling each three- quarters full. Bake, about 10-12 minutes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

For the Peanut Butter Frosting
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.

Add the cream and beat on high speed until the mixture is light and smooth.

For the Frito Peanut Butter Filling
Put Frito scoops into a plastic bag and crush with your hands or by using a can of food.

In a small bowl, stir together frosting, crushed Fritos, and salt.