Chocolate Peanut Butter Hi-Hat Cupcakes

 Chocolate Peanut Butter Hi Hat Cupcakes

There is just really something fun with  Hi-Hat cupcakes. The idea of a chocolate dipped cupcake with a mountain of frosting underneath sounds ridiculous and overly decadent at the same time. My kind of cupcake! Since the majority of my cupcakes go with the hubs to work, his co-workers are starting to find which ones they like best (I have yet to have anyone not like them, just some prefer certain ones over the others) and the chocolate cupcake with peanut butter frosting seems to be the standout flavor combination. One of my husband’s co-workers is pregnant and has requested me to make these. Never deny a pregnant woman a craving!!

hi+hat+collage Chocolate Peanut Butter Hi Hat Cupcakes

hi+hats+pre+icing Chocolate Peanut Butter Hi Hat Cupcakes

hi+hat+frosted Chocolate Peanut Butter Hi Hat Cupcakes

hi+hats+dipped Chocolate Peanut Butter Hi Hat Cupcakes

These remind me of the chocolate dipped cones my dad used to always get when we would go out for ice cream after dinner when we were kids. Ahh memories

 Chocolate Peanut Butter Hi Hat Cupcakes

Chocolate Peanut Butter Hi-Hat Cupcakes
Author: 
Recipe type: Chocolate Cupcake
 
Chocolate Sour Cream Cupcakes recipe (adapted from Cupcakes! by Elinor Klivans) Yield 18-22 cupcakes Prep 20 min baking time 15-20 min depending on oven cooling, chilling and icing 20-40 min
Ingredients
  • 3 ounces bittersweet chocolate, chopped
  • 1 c. unbleached all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ c. unsalted butter, at room temperature
  • 1¼ c. sugar
  • 2 large eggs - room temp
  • 2 tsp. vanilla extract
  • ½ c. sour cream - room temp
  • ½ c. milk - room temp
Instructions
  1. Put chopped chocolate in a heatproof bowl or the top of a double boiler placed over, but not touching, barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.
  2. Preheat oven to 350 deg F
  3. Prepare pans with cupcake liners
  4. Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
  5. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted and cooled chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the milk. Add remaining flour mixture until it is incorporated and the batter looks smooth, don't over mix.
  6. Fill cupcake liners with about ⅓ c. batter or ⅔ full. Bake about 15 minutes or until toothpick inserted in the center comes out clean. Everyone's oven is different so test at 15 and if not done bake until they are, no longer than 20 min. Cool 10 minutes on wire rack and turn out to cool completely before frosting and dipping in chocolate.

Chocolate Peanut Butter Hi-Hat Cupcakes
Author: 
Recipe type: Frosting
 
Creamy peanut butter frosting
Ingredients
  • ½ cup softened unsalted butter
  • 1 cup creamy peanut butter ( no-stir kind either organic, natural whatever just no sugar added like skippy , it will come out way too sweet)
  • 2 cups powdered sugar
  • ¼ or so heavy cream
Instructions
  1. Instructions:
  2. Combine butter with peanut butter and cream add powdered sugar ( mixture will be stiff) then add the heavy cream a little at a time until you get the consistency you like for spreading or piping.
  3. You can also use crunchy peanut butter instead of creamy.
  4. Pipe high mounds of frosting on the cupcakes and chill in fridge until ready to dip in chocolate coating

Chocolate Peanut Butter Hi-Hat Cupcakes
Author: 
Recipe type: chocolate
 
Chocolate Coating for hi-hat cupcakes
Ingredients
  • 2 cups (12 ounces) semi sweet chocolate chips or baking bar chopped up
  • 3-2 tsp oil – I use organic sunflower
Instructions
  1. Melt chocolate in a double boiler or in a heat proof bowl set over a pan of simmering water (but not touching) Stir frequently.
  2. Once the chocolate is smooth mix in the oil and transfer to a smaller, deeper bowl. One that will be better for dipping. Let cool for 10-15 min before dipping.
  3. Dip one cupcake at a time, holding it by the bottom, quick enough that the frosting doesn't fall off into the bowl but slow enough to cover all the frosting. Let the excess drip off. Use a spoon to cover up any bare spots, you don't want any icing showing.
  4. Let stand at room temp for at least 15 min to firm up. The chocolate tends to drip over the wrappers and they will be harder to remove once chilled so remove the wrappers and chill in refrigerator until ready to serve. Cupcakes will last up to 3 days in the fridge unless you eat them all first!

 

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Comments

  1. I made these for a bake sale at work and they went like hotcakes. I will say that I would make a double batch of frosting next time. I only used half as much frosting as shown and I only had enough for 14 cupcakes.

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