Homemade peanut butter chocolate hi-hat cupcakes are deliciously decadent. Begin with chocolate cupcakes, top with peanut butter frosting, and dunk into a chocolate shell coating!
- 1 batch homemade chocolate cupcakes
Peanut Butter Frosting
- 3 egg whites, room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 teaspoon cream of tartar
- 10 Tablespoons (145g) unsalted butter, very soft (not melted)
- 1 cup (250g) creamy peanut butter (not natural style)
- 1 teaspoon pure vanilla extract
- pinch salt
- 10 ounces (280g) semi-sweet chocolate, coarsely chopped*
- 1 and 1/2 Tablespoons canola or vegetable oil
- Set the butter and eggs out that you’ll need for the frosting. By the time you bake and cool the cupcakes, the butter will be soft and the egg whites will be room temperature.
- Make the chocolate cupcakes. Allow them to completely cool.
- Make the 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. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. You can use a candy thermometer to make sure they’re ready; it will register 160°F (71°C).2
- Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 5-6 minutes until soft, glossy peaks form. (See photo above.) On medium speed, add the butter 1 Tablespoon at a time until completely combined and creamy. Some tiny chunks of butter may remain; it will all smooth out. Finally, beat in the peanut butter and vanilla until combined. Taste. Add a pinch of salt if needed. I like to add 1/8 teaspoon of salt.
- Pipe frosting onto each cooled cupcake. I use a Wilton #12 tip. You may have an extra cupcake or 2 leftover if you use a lot of frosting on each cupcake. I use roughly 1/4 cup of frosting on each. Chill cupcakes in the refrigerator or freezer until frosting is completely firm. I freeze mine for 20 minutes.
- Make the chocolate shell: melt the chopped chocolate and oil together in the microwave in 20 second increments, stirring after each until completely melted. You can also melt in a double boiler if you have one. 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!
- Cover and store cupcakes at room temperature for 1 day or in the refrigerator for up to 1 week. Hi-hat cupcakes do not freeze well.
- Make Ahead Instructions: You can make the cupcakes and frosting separately 1 day in advance. Cover and refrigerate both overnight. Continue with step 5 the next day.
- Special Tools (affiliate links): Stand Mixer | 3.5qt Sauce Pan | Cupcake Liners | Cupcake Pan | Piping Bags (Disposable or Reusable) | Wilton #12 Piping Tip
- Chocolate: Chocolate bars are typically sold in 4 ounce bars. If it’s easier, you can use 3 bars (12 ounces) instead of 10 ounces. No need to add more oil. You will have leftover chocolate. I suggest Ghirardelli, Baker’s brand, or Lindt. They are found next to the chocolate chips in the baking aisle.
- Egg Whites: The egg whites are gently cooked in step 3 to 160°F (71°C). Which is considered safe to eat. You can use a candy thermometer to determine their temperature. You can use pasteurized egg whites, though keep in mind they may never reach the volume of unpasteurized egg whites. You may need additional egg whites.
- I’ve gotten questions about a peanut butter frosting alternative. I haven’t tested anything else, but you can make a plain marshmallow frosting (without the peanut butter). Martha Stewart has a complete recipe for the plain marshmallow frosting. It’s very good.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
- Method adapted from Cupcakes! by Elinor Klivans.
Keywords: hi-hat cupcakes, peanut butter chocolate cupcakes