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Peanut Butter Hi-Hat Cupcakes Recipe

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4 from 56 reviews

  • Author: Ava
  • Total Time: 1 hour 45 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian

Description

These homemade Peanut Butter Hi-Hat Cupcakes are a decadent treat featuring moist chocolate cupcakes topped with a fluffy peanut butter meringue frosting that’s dipped in a crisp chocolate shell. The combination of rich chocolate and creamy peanut butter frosting coated in chocolate creates an irresistible dessert perfect for special occasions or any time you crave a sweet indulgence.

Ingredients

Chocolate Cupcakes

  • 1 batch homemade chocolate cupcakes (recipe not included)

Peanut Butter Frosting

  • 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)

Chocolate Shell

  • 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

Instructions

  1. Prep Butter and Eggs: Set the butter and egg whites out to come to room temperature while you bake and cool the cupcakes. The butter should be very soft, and the egg whites room temperature for optimal frosting results.
  2. Make Chocolate Cupcakes: Prepare 1 batch of homemade chocolate cupcakes according to your preferred recipe. Allow the cupcakes to cool completely before frosting.
  3. Prepare Peanut Butter Frosting Base: In a heatproof bowl, combine egg whites, granulated sugar, and cream of tartar. Place the bowl over a saucepan of simmering water (double boiler setup), ensuring the bowl does not touch the water. Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C), approximately 4 minutes. Use a candy thermometer to check the temperature.
  4. Whip the Meringue: Transfer the bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 5-6 minutes until soft, glossy peaks form.
  5. Add Butter and Peanut Butter: With the mixer on medium speed, add the very soft butter 1 tablespoon at a time, mixing until creamy and fully combined. Some small lumps may remain but will smooth out. Beat in the peanut butter and vanilla extract until completely incorporated. Taste and add a pinch (about 1/8 teaspoon) of salt if needed.
  6. Pipe Frosting: Using a Wilton #12 piping tip, pipe approximately 1/4 cup of frosting onto each cooled cupcake, creating a high mound or “hi-hat” shape. You may have extra frosting leftover for an additional cupcake or two.
  7. Chill Frosted Cupcakes: Refrigerate or freeze the cupcakes until the frosting is completely firm, about 20 minutes if frozen.
  8. Make Chocolate Shell: In the microwave, melt the chopped semi-sweet chocolate with the canola or vegetable oil in 20-second increments, stirring between each, until smooth. Alternatively, melt in a double boiler. Let the melted chocolate cool for 5 minutes before dipping.
  9. Dip Cupcakes: Holding each cupcake by the bottom, quickly dip the frosted top into the chocolate shell to coat. Place dipped cupcakes on a wire rack set over a baking sheet to catch drips.
  10. Set Chocolate Shell: Refrigerate the dipped cupcakes for 30 minutes to allow the chocolate shell to harden completely.
  11. Storage: Store the cupcakes covered at room temperature for up to 1 day or refrigerate for up to 1 week. Hi-hat cupcakes do not freeze well.

Notes

  • Make Ahead: You can prepare the cupcakes and peanut butter frosting a day ahead. Cover and refrigerate separately overnight. Proceed with piping and dipping the next day.
  • Special Tools: Stand mixer, 3.5 qt saucepan, double boiler (optional), whisk, piping bags (disposable or reusable), Wilton #12 piping tip, cooling rack.
  • Chocolate Choice: Use semi-sweet chocolate bars (brands like Ghirardelli, Baker’s, or Lindt recommended) for the shell. You can use 12 ounces instead of 10 ounces—it’s fine to have leftover melted chocolate.
  • Egg Safety: Cooking egg whites to 160°F ensures they are safe to eat. Pasteurized egg whites can be used but may require more to achieve volume.
  • Frosting Alternative: For a variation, a plain marshmallow frosting without peanut butter can be used; Martha Stewart’s recipe is a good reference.
  • Additional Tips: Review comprehensive cupcake baking tips for best results before starting.
  • Method Source: Recipe method adapted from Cupcakes! by Elinor Klivans.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/peanut-butter-hi-hat-cupcakes-recipe/