Peanut Butter Hi-Hat Cupcakes
Ingredients
Chocolate Cupcakes
-
1
batch
homemade chocolate cupcakes
Peanut Butter Frosting
-
3
large
egg whites
-
¾
cup
granulated sugar
-
¼
teaspoon
cream of tartar
-
10
Tablespoons
unsalted butter, very soft
-
1
cup
creamy peanut butter
-
1
teaspoon
pure vanilla extract
-
pinch
salt
Chocolate Shell
-
10
ounces
semi-sweet chocolate, coarsely chopped
-
1½
Tablespoons
canola or vegetable oil
Instructions
- Prepare the butter and egg whites for the frosting.
- Bake the chocolate cupcakes and let them cool completely.
- Make the peanut butter frosting by whisking egg whites, sugar, and cream of tartar over simmering water until the sugar dissolves.
- Transfer the mixture to a mixer and whip until glossy peaks form, then incorporate the butter, peanut butter, and vanilla.
- Pipe the frosting onto the cooled cupcakes and chill until firm.
- Melt the chocolate and oil together, then let it cool slightly.
- Dip each frosted cupcake into the chocolate and place them on a wire rack to set.
- Refrigerate the cupcakes for 30 minutes to allow the chocolate to harden.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
6g
Sodium
150mg
Cholesterol
30mg
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