These Chocolate Peanut Butter Hi-Hat Cupcakes are irresistible. Picture biting through a bittersweet chocolate shell to reach a fluffy, creamy peanut-butter center piled high atop a moist dark chocolate cupcake.
Remember the soft-serve cones at the ice cream stand with the tall swirled peak dipped in a crisp chocolate shell? That classic treat inspired the original hi-hat cupcake—a tall swirled meringue dipped in chocolate to mimic the dipped soft-serve cone. Today’s hi-hat cupcakes come in many variations; this version combines rich chocolate cupcakes with a light peanut butter meringue and a dark chocolate coating.
Although they look fancy, Chocolate Peanut Butter Hi-Hat Cupcakes are straightforward to make. The key to the airy, soft-serve-like frosting is a simple homemade meringue.
The meringue is quick: egg whites, sugar, and a pinch of salt are whisked briefly, then heated over simmering water until they reach 160°F to dissolve sugar and make the whites safe to eat. Once removed from the heat, whip the mixture until it becomes thick and marshmallow-like. Fold in creamy peanut butter for a smooth, airy buttercream.
Now for the cupcakes. These chocolate cupcakes are simple and incredibly moist. A helpful tip: fill cupcake liners only about two-thirds full. Filling them more risks tall domes that can break off when you pipe the frosting.
Before dipping, refrigerate the piped frosting so it firms up. Chill again after dipping to help the chocolate shell set cleanly. Use a small, deep bowl or a coffee cup for dipping to make the process easier.
Note: Refrigerating the frosting before and after piping is important so the mounds hold their shape when you dip them in chocolate. Use a deep container for dipping and work quickly so the shell sets neatly.
These cupcakes are delightful served chilled. If you make them, please rate the recipe and leave a comment to share how they turned out.
Chocolate Peanut Butter Hi-Hat Cupcakes
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Author: Cindy Gibbs
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 minutes
Yield: 12 Cupcakes 1x
Category: Cupcakes
Method: Bake
Cuisine: American
Description
These Chocolate Peanut Butter Hi-Hat Cupcakes feature a silky peanut butter meringue piped into tall swirls, dipped in bittersweet chocolate, and set on moist dark chocolate cupcakes—reminiscent of a dipped soft-serve cone.
Ingredients
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For the Chocolate Cupcakes
- 3/4 cup all-purpose flour
- 1/3 cup Hershey’s cocoa
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable or canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
For the Peanut Butter Meringue
- 1/2 cup granulated sugar
- 2 large egg whites
- 1/8 teaspoon salt
- 12 tablespoons softened unsalted butter, cut into 1/2-inch pieces
- 1 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
For the Chocolate Coating
- 8 ounces good-quality bittersweet chocolate, finely chopped
- 1 1/2 tablespoons vegetable or canola oil
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Instructions
For the Chocolate Cupcakes
- Preheat oven to 350°F (175°C).
- Whisk together the flour, cocoa, baking soda, and salt in a medium bowl; set aside.
- In a large bowl, combine sugar, buttermilk, oil, egg, and vanilla. Mix on medium speed until combined. Add the dry ingredients and mix just until incorporated—do not overmix.
- Bake the cupcakes 20–25 minutes, until a toothpick inserted into the center comes out with moist crumbs. Transfer to a wire rack to cool. While they cool, make the peanut butter meringue.
For the Peanut Butter Meringue
- In the bowl of a stand mixer, combine sugar, egg whites, and salt. Mix on medium speed about 30 seconds until frothy. Place the bowl over a pan of simmering water and whisk slowly until the mixture reaches 160°F (about one minute) to dissolve the sugar. Remove from heat and return the bowl to the mixer.
- Using the whisk attachment, whip on medium-high until the mixture thickens like a soft marshmallow cream but is not stiff.
- With the mixer on medium, add the butter one piece at a time until the mixture is creamy. Add the peanut butter and vanilla and mix until light and fully incorporated.
- Refrigerate the peanut butter buttercream for 30 minutes.
- Fit a pastry bag with a 1/2″ round tip (or #808 / #2A). Fill the bag two-thirds full. Starting in the center of each cupcake, hold the tip straight up and pipe a high swirled peak by applying pressure and lifting as you rotate to create the soft-serve look. Place the piped cupcakes in a cupcake tin and freeze for 30 minutes until very firm.
For the Chocolate Coating
- Melt the chopped chocolate in a small bowl and stir in the oil until smooth. Holding the base of each cupcake, dip the peanut butter meringue into the chocolate and turn to coat most of the swirl. Lift and spin gently to let excess drip off. Stand each cupcake upright in a tray; the chocolate will set quickly.
- Store the cupcakes in an airtight container; they will keep for up to 5 days when refrigerated.
Notes
These hi-hat cupcakes are best served chilled. Refrigerate before serving for the cleanest texture and flavor.