Name: Peanut Butter Hi-Hat Cupcakes Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 batch homemade chocolate cupcakes (recipe not included); 3 egg whites, room temperature; 3/4 cup (150g) granulated sugar; 1/4 teaspoon cream of tartar; 10 Tablespoons (142g) unsalted butter, very soft (not melted); 1 cup (250g) creamy peanut butter (not natural style); 1 teaspoon pure vanilla extract; Pinch of salt (about 1/8 teaspoon recommended); 10 ounces (280g) semi-sweet chocolate, coarsely chopped* (or 3 bars of 4 oz each as alternative); 1 and 1/2 Tablespoons canola or vegetable oil

Jump to Recipe·4 from 56 reviews

If you have a soft spot for cupcakes that hit every note—rich chocolate, creamy peanut butter, and a satisfying crunch—then you absolutely need to try this Peanut Butter Hi-Hat Cupcakes Recipe. These delightful treats start with moist, homemade chocolate cupcakes topped with a fluffy, luscious peanut butter frosting. The real magic happens when you dunk them into a glossy chocolate shell that crisps up perfectly, creating a lovely contrast in textures and flavors that will have everyone asking for more. Trust me, once you get a taste of these, they’ll become your new favorite indulgence to bake again and again.

Ingredients You’ll Need

A close-up view of a metal muffin tray filled with light brown paper liners, each holding dark brown chocolate batter. A spoon is pouring more glossy chocolate batter into one of the liners in the center. The tray rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Peanut Butter Hi-Hat Cupcakes Recipe plays a starring role in creating that irresistible balance of flavor and texture. From the rich unsalted butter that gives the frosting its creamy base to the smooth peanut butter that adds that signature nutty goodness, each element is straightforward yet essential.

Homemade chocolate cupcakes: The base that offers a moist and wonderfully chocolatey platform for the frosting and chocolate shell.
3 egg whites, room temperature: Carefully whipped for a light and airy frosting that holds its shape beautifully.
3/4 cup granulated sugar (150g): Sweetens and provides stability to the frosting’s structure.
1/4 teaspoon cream of tartar: Helps stabilize the whipped egg whites, making your frosting extra fluffy.
10 Tablespoons unsalted butter, very soft (142g): Adds rich creaminess, making the frosting decadently smooth.
1 cup creamy peanut butter (250g): The star ingredient of the frosting, giving it that iconic nutty flavor and luscious texture.
1 teaspoon pure vanilla extract: Enhances and rounds out the flavor profile of the frosting.
Pinch of salt: Balances sweetness and intensifies the peanut butter’s depth.
10 ounces semi-sweet chocolate, coarsely chopped (280g): Melts into a glossy shell that perfectly coats and seals in the frosting.
1 and 1/2 Tablespoons canola or vegetable oil: Incorporated into the chocolate to create a smooth, dip-friendly shell.

How to Make Peanut Butter Hi-Hat Cupcakes Recipe

Step 1: Prepare Ingredients and Bake Cupcakes

Start by setting out your butter and egg whites for the frosting so they soften to the right temperature while you’re baking. Prepare your homemade chocolate cupcakes according to your favorite recipe or from scratch, then allow them to cool completely. This step is crucial because warm cupcakes won’t hold the frosting well, and you want your toppings to shine.

Step 2: Whisk Egg Whites and Sugar

Make the frosting by placing egg whites, sugar, and cream of tartar into a heatproof bowl over simmering water. Keep the bowl from touching the water, then whisk constantly until the sugar fully dissolves, roughly 4 minutes, or until the mixture reaches 160°F (71°C) on a candy thermometer. This gentle heating cooks the egg whites, ensuring a safe and silky meringue base.

Step 3: Beat the Meringue and Incorporate Butter

Transfer the warm mixture to a stand mixer with the whisk attachment and beat on high until soft, glossy peaks form—usually around 5-6 minutes. Reduce the speed to medium and add the softened butter one tablespoon at a time. Don’t worry if small chunks remain; keep beating, and it will become creamy and smooth.

Step 4: Add Peanut Butter and Flavorings

Next, mix in the creamy peanut butter and vanilla extract until fully combined. Taste your peanut butter frosting and add a pinch or up to 1/8 teaspoon of salt depending on your preference. This subtle seasoning enhances the frosting’s flavor and balances the sweetness beautifully.

Step 5: Frost the Cupcakes and Chill

Using a piping bag fitted with a Wilton #12 tip (or your preferred size), pipe generous swirls of peanut butter frosting onto each cooled cupcake. Each swirl should be roughly 1/4 cup of frosting for that perfect hi-hat effect. Chill the frosted cupcakes in the refrigerator or freezer until the frosting firms up—about 20 minutes frozen is ideal for the next step.

Step 6: Prepare Chocolate Shell and Dip

Melt the semi-sweet chocolate and oil together in 20-second increments in the microwave, stirring until smooth. Alternatively, use a double boiler if available. Let the chocolate cool for about 5 minutes so it’s not too hot to touch but still fluid. Holding the cupcake by its base, carefully dunk the frosted top into the chocolate, coating it fully. Place dipped cupcakes on a wire rack lined over a baking sheet to catch drips.

Step 7: Set the Chocolate and Enjoy

Refrigerate the dipped cupcakes for 30 minutes to let the chocolate shell harden perfectly. Once set, your Peanut Butter Hi-Hat Cupcakes Recipe is ready to enjoy. The chocolate shell will crack delightfully as you bite into the creamy peanut butter frosting and rich cake beneath.

How to Serve Peanut Butter Hi-Hat Cupcakes Recipe

The image shows a close-up of a chocolate cupcake with two more cupcakes blurred in the background. The cupcake in front has its white paper wrapper opened and peeled down, revealing a dark, moist chocolate cake base as the bottom layer. On top of the cake is a thick, fluffy peanut butter cream layer in light brown color, shaped in a smooth dome. This cream layer is fully coated with a shiny, dark chocolate shell that forms a rounded peak at the top. The background has a clean white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a few lightly toasted crushed peanuts or a dusting of cocoa powder just before coating with chocolate for an elegant touch. If you want to get extra festive, add a tiny edible gold flake or a drizzle of white chocolate on top after the shell sets to jazz up presentation.

Side Dishes

These cupcakes shine as a solo treat, but pairing them with fresh berries or a simple berry compote can add a lovely bright contrast. A scoop of vanilla bean ice cream alongside elevates them to a dreamy dessert experience, perfect for special occasions.

Creative Ways to Present

Try serving these cupcakes individually in small cupcake boxes or clear cake domes for a gift or party favor. Arranging them on a tiered cake stand creates a stunning display for birthdays or celebrations. You can also experiment with dipping only half the frosting in chocolate, letting peanut butter frosting peek through for a rustic look.

Make Ahead and Storage

Storing Leftovers

Store your Peanut Butter Hi-Hat Cupcakes Recipe in an airtight container at room temperature for up to one day without compromising the texture of the chocolate shell. For longer storage, refrigerate for up to one week. Just remember that refrigeration may slightly soften the chocolate shell, but the flavor will remain fantastic.

Freezing

Because the chocolate shell doesn’t freeze well and may crack or dull after thawing, I recommend avoiding freezing these cupcakes. Instead, bake and frost only what you plan to serve within a few days to enjoy them at their freshest and most visually appealing.

Reheating

If your cupcakes have been refrigerated and the chocolate shell feels a bit too firm, let them sit at room temperature for 20 minutes before serving. Avoid any microwave reheating to prevent melting the chocolate coating or changing the texture of the peanut butter frosting.

FAQs

Can I use natural peanut butter for the frosting?

Natural peanut butter contains oil that tends to separate, which can make the frosting less stable. I recommend using creamy peanut butter that is not natural style for the best texture and consistency.

Is it safe to use raw egg whites in this recipe?

The egg whites in this Peanut Butter Hi-Hat Cupcakes Recipe are gently cooked to 160°F in the sugar syrup, which makes them safe to eat while creating that airy meringue texture. If you prefer, pasteurized egg whites can be used but may produce a slightly different volume.

Can I substitute the semi-sweet chocolate for milk or dark chocolate?

Absolutely! Milk chocolate will create a sweeter shell, while dark chocolate offers a richer, more intense flavor. Just maintain the ratio of chocolate to oil for the right dipping consistency.

How do I pipe the frosting to get the hi-hat look?

Using a large star tip, like Wilton #12, pipe the frosting in a tall, swirling motion starting from the outer edge and working inward and upward. This creates the classic hi-hat shape that’s both pretty and practical for dipping.

Can I make these cupcakes in advance for a party?

Yes! You can bake the cupcakes and prepare the frosting separately up to one day in advance. Keep them refrigerated and assemble the final frosting and chocolate dip just a few hours before serving for the best look and taste.

Final Thoughts

I’m so excited for you to try this Peanut Butter Hi-Hat Cupcakes Recipe because it really is a showstopper—each bite is a perfect harmony of chocolate, peanut butter, and creamy textures that feels like a special treat any day of the week. Once you make these, you’ll find it hard to go back to ordinary cupcakes. So grab your ingredients, invite some friends over, and enjoy this delicious labor of love!