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To prepare cupcakes: Preheat oven to 350°F. Coat 2 (24-cup) mini muffin tins with cooking spray, or line with paper liners.
Whisk flour, granulated sugar, cocoa, baking soda, espresso powder and ¼ teaspoon salt together in a large bowl until combined and free of lumps.
Whisk oil, yogurt, buttermilk, vanilla and egg together in a medium bowl until combined. Gently stir the oil mixture into the flour mixture until just combined. Scoop about 1 tablespoon batter into each prepared muffin cup.
Bake the cupcakes, in batches if necessary, until a wooden pick inserted in the centers comes out clean, 10 to 12 minutes. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
Meanwhile, prepare frosting: Beat peanut butter and butter with an electric mixer on high speed until smooth, about 2 minutes. Beat in confectioners' sugar, vanilla and salt until blended and creamy, about 2 minutes.
Frost the cooled cupcakes. Garnish with chopped peanuts and chocolate curls, if desired.