Peanut Butter Hi-Hat Cupcakes Recipe

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Samantha Kim Modified: March 24, 2022
Peanut Butter Hi-Hat Cupcakes Recipe

How To Make Peanut Butter Hi-Hat Cupcakes

Hi-hat cupcakes are fun and indulgent with many layers. This recipe features a soft peanut butter meringue frosting and a delicious chocolate shell.

Preparation: 45 minutes
Cooking: 20 minutes
Additional Time: 3 hours 25 minutes
Total: 4 hours 30 minutes

Serves:

Ingredients

For the Peanut Butter Frosting:

  • 1batchchocolate cupcakes,homemade
  • 3egg whites,room temperature
  • ¾cupgranulated sugar
  • ¼tspcream of tartar
  • 10tbspunsalted butter,very soft, not melted
  • 1cupcreamy peanut butter,not natural style
  • 1tsppure vanilla extract
  • pinchsalt

For the Chocolate Shell:

  • 10ozsemi sweet chocolate,coarsely chopped
  • tbspcanola,or vegetable oil

Instructions

  1. Set the butter and eggs out. Make the chocolate cupcakes. Allow them to completely cool.

Peanut butter frosting:

  1. Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water.

  2. Whisk constantly until sugar is dissolved for about 4 minutes.

  3. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 5 to 6 minutes until soft, glossy peaks form.

  4. At medium speed, add the butter 1 Tablespoon at a time until completely combined and creamy. Finally, beat in the peanut butter and vanilla until combined. Taste. Add a pinch of salt if needed.

  5. Pipe frosting onto each cooled cupcake. Chill cupcakes in the refrigerator or freezer until frosting is completely firm.

Chocolate shell:

  1. Melt the chopped chocolate and oil together in the microwave in 20-second increments, stirring after each until completely melted. Let the chocolate cool down for 5 minutes before dipping.

  2. Holding the cupcake by its bottom, carefully and quickly dip each into chocolate to coat the frosting.

  3. Place on a wire rack on top of a baking sheet in case any chocolate drips off. Refrigerate cupcakes for 30 minutes to set the chocolate. Enjoy!

Nutrition

  • Calories: 406.19kcal
  • Fat: 29.62g
  • Saturated Fat: 12.66g
  • Trans Fat: 0.41g
  • Monounsaturated Fat: 11.59g
  • Polyunsaturated Fat: 3.79g
  • Carbohydrates: 34.94g
  • Fiber: 2.62g
  • Sugar: 27.70g
  • Protein: 6.74g
  • Cholesterol: 25.44mg
  • Sodium: 190.23mg
  • Calcium: 22.95mg
  • Potassium: 238.94mg
  • Iron: 1.19mg
  • Vitamin A: 80.94µg
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