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.
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
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For the cupcakes: In medium bowl, whisk the dry ingredients.
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In large bowl, whisk the wet ingredients until smooth. Whisk in the dry mixture until smooth.
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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.
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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.
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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.
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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.
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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.