Name: Peanut Butter Hi-Hat Cupcakes Recipe
Prep time: 45 min
Cook time: 20 min
Yield: 12
Ingredients: For the Peanut Butter Frosting:; 1 batch CHOCOLATE CUPCAKES; 3 egg whites; ¾ cup granulated sugar; ¼ tsp cream of tartar; 10 tbsp unsalted butter; 1 cup creamy peanut butter; 1 tsp pure vanilla extract; pinch salt; For the Chocolate Shell:; 10 oz semi sweet chocolate; 1½ tbsp canola

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
1½tbspcanola,or vegetable oil

Instructions

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

Peanut butter frosting:

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.
Whisk constantly until sugar is dissolved for about 4 minutes.
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.
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.
Pipe frosting onto each cooled cupcake. Chill cupcakes in the refrigerator or freezer until frosting is completely firm.

Chocolate shell:

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