These chocolate hi hat cupcakes with peanut butter buttercream are a chocolate and peanut butter lover's dream.
For the cupcakes: In medium bowl, whisk the dry ingredients.
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.
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.