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    Home » Recipes » Chocolate Peanut Butter Hi-Hat Cupcakes

    September 12, 2012 Recipes

    Chocolate Peanut Butter Hi-Hat Cupcakes

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    close up of chocolate dipped cupcakes with light chocolate drizzle

    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!!

    picture collage - batter in stainless bowls, frosting in glass bowl, chopped up dark chocolate, finished chocolate frosting in mixer bowl with beater

    unfrosted dark chocolate cupcakes in dark wrapper cooling on rack

    chocolate cupcakes in dark wrapper with frosting piped in a swirl on top

    cupcakes with frosting swirl dipped in chocolate

    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

    close up of chocolate dipped cupcakes with light chocolate drizzle on top

    Chocolate Peanut Butter Hi-Hat Cupcakes

    Shanna
    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
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Additional Time 30 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Servings 18 -22

    Ingredients
      

    • 3 ounces bittersweet chocolate,, chopped
    • 130 g unbleached all-purpose flour, (1 cup)
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 113 g unsalted butter, at room temperature (½ cup)
    • 250 g sugar, (1 ¼ cups)
    • 2 large eggs - room temp
    • 2 teaspoons vanilla extract
    • 120 g sour cream, room temp, (½ cup)
    • 120 g whole milk, room temp, (½ cup)

    Instructions
     

    • Place the 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.
    • Preheat oven to 350 deg F.
    • Prepare pans with cupcake liners
    • Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
    • 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.
    • 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.

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    Hi, I'm Shanna. Welcome! 16 + years food blogging. I am a self taught baker, cook and mixologist and longtime photographer. I love making healthy meals, sweet treats and fun cocktails. Hope you enjoy my recipes!

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