Peanut Butter and Chocolate Hi-Hat Cupcakes

I saw an absolutely adorable cupcake from Whisk Kid and thought to myself, I must try these. Its a glorious Peanut Butter and Chocolate Hi Hat Cupcake. How one is able to get the perfect dip and it looking so nice, I'll never know. I've made hi hats before and I adore them, but always with Bette's 7-Minute Frosting and never Swiss Meringue Buttercream. And I usually go for the classic combination of chocolate or yellow cake dipped in chocolate. So, again I was intrigued.

These weren't too difficult to make, just quite a few steps. I did not use Whisk Kid's recipe, instead I opted for making it up as I go along. I decided to add chocolate chips to the base peanut butter cupcake to incorporate more chocolate. It doesn't stray far from a few cupcakes that I've made on High Altitude Cupcakes before.





Peanut Butter Chocolate Chip Cupcakes
preheat oven to 375 degrees

12.25 ounces flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3/4 cup butter, at room temperature
3/4 cup creamy peanut butter
1/2 cup packed dark brown sugar
3/4 cup caster sugar
3 large eggs
1 tsp vanilla extract
1 cup milk or cream
2 cups semi-sweet chocolate chips

1. In a medium bowl stir together flour, baking powder, baking soda, and salt. 
2. In a 2-cup glass measuring cup combine milk/cream and vanilla; set aside. 
3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, and peanut butter beat until combined. Add eggs, one at a time, beating well after each addition.
4. Using a wooden spoon alternately add flour mixture and milk mixture to butter mixture, mixing after each addition just until combined. The mixture will be thick. 

Fill liners 3/4 full. Makes 24 cupcakes. Bake for 15-18 minutes or until tester comes out clean. Cool completely.

Chocolate Swiss Meringue Buttercream

4 large egg whites

1 1/4 cups sugar

1 1/2 cups unsalted butter, at room temperature, but cold

1/2 cup chocolate, melted and cooled

1/8 tsp salt

1 tsp vanilla bean paste
2 tbsp Whiskey (if desired)

1. Melt chocolate, set aside to cool.
2. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Do not let the bottom of the bowl touch the water. Whisking frequently, until the mixture reaches 150° F.
3. Transfer to stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, mixture is shiny and glossy and the mixture has cooled to room temperature. (The bowl should be cool to the touch.)
4. Reduce the speed to medium and switch to paddle attachment and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. *If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) 
5. Add cooled chocolate and blend until smooth. 
6. Add salt, whiskey and vanilla. Continue to blend for another 30 seconds.

Fit pastry bag with large tip and frost cupcakes high to make hi hats.

Chocolate Dip

adapted from Whisk Kid

2 cups chopped chocolate

4 tbsp peanut oil

1. Combine the chocolate and peanut oil in a microwave safe dish and microwave for 30 seconds. 
2. Mix to redistribute, then microwave for 30 more seconds.  
3. Mix again and microwave for 20 minute bursts, stirring and checking until the chocolate is smooth.