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The chocolate glaze shines gloriously on these chocolate hi hat cupcakes with peanut butter buttercream. #peanutbutter #chocolate #cupcakes #buttercream

Chocolate Hi Hat Cupcakes with Peanut Butter Buttercream

These chocolate hi hat cupcakes with peanut butter buttercream are a chocolate and peanut butter lover's dream.

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10 cupcakes
Calories 486 kcal

Ingredients

Chocolate Cupcakes

  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup plus 2 T granulated sugar
  • 1/2 cup buttermilk room temperature
  • 1/3 cup canola oil
  • 1 large egg room temperature
  • 1 tsp vanilla extract

Peanut Butter Buttercream

  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1/8 tsp kosher salt
  • 12 T softened unsalted butter cut into 1 T pieces
  • 1 cup creamy peanut butter make sure it's no-stir
  • 2 tsp vanilla extract

Chocolate Coating

  • 6 oz dark chocolate finely chopped
  • 1 1/2 T vegetable oil

Instructions

  1. For the cupcakes: In medium bowl, whisk the dry ingredients.

  2. In large bowl, whisk the wet ingredients until smooth. Whisk in the dry mixture until smooth.
  3. Spoon the batter into 10 lined muffin cups. Bake at 350F for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  4. For the buttercream: Whisk the sugar, egg whites and salt until combined. Set over a bain marie and gently whisk until the mixture registers 160F. Whip until the bowl is cool to the touch and the mixture is white and creamy looking. Switch to a paddle attachment. Mix in the butter, one piece at a time, until combined and creamy. If it breaks, just keep whipping. If it's looking too soupy, pop it int the fridge, then re-whip. When in doubt, whip it up. Add the peanut butter and vanilla; beat until smooth. Transfer to a pastry bag fitted with a plain 1/2" tip (#808), or a ziptop bag with a 1/2" hole cut in one corner.

  5. Pipe 1/3 cup frosting onto each cupcake. Alternatively, you could also use a butterknife or offset spatula to spread a mound onto each cupcake (check out the right hand side of the photo at the top of this post, and you'll see how this looks). I personally prefer the piped look. Refrigerate the cupcakes until the buttercream is completely firm, about 1 hour.
  6. For the chocolate coating: Melt the chocolate and oil until smooth. Transfer to a deep mug that's wide enough to accommodate the cupcake and your hand.

  7. Holding the cupcake by the bottom, carefully dip in the chocolate to submerge all of the frosting. Pull up and let excess chocolate drip off for a few seconds before turning cupcake right side up. Transfer to a wire rack and repeat. Let cupcakes rest a few minutes to allow chocolate to set and buttercream to soften before serving.

Recipe Notes

From Yvonne Ruperti via Serious Eats.