Chocolate Peanut Butter Hi-Hat Cupcakes

There is just really something fun with the Hi-Hat cupcake. The idea of a chocolate dipped cupcake with a mountain of frosting underneath sounds ridiculous and decadent at the same time. I have been wanting to make these for a while now. I can check this one off my list today. Since the majority of my cupcakes go with the hubby 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. One of my husband's co-workers is pregnant and has requested me to make these. Myself being a pregnant gal as well right now just had to make these for her. Never deny a pregnant woman a craving!! They had all loved the Valentine's Hi-Hat cupcakes I made so why not change it up a bit with my chocolate peanut butter combo and make these Hi-Hats too? I used a different cupcake recipe, a chocolate sour cream cupcake recipe I got out of the Cupcakes! book by Elinor Klivans. She just so happens to have a traditional Hi-Hat recipe in this book and it is on my list to make as well. The typical frosting for a Hi-Hat is a marshmallow type frosting. I love marshmallow so I will have to make these. And probably soon!

Getting my ingredients ready, sugar and flour mixture. 

Eggs, sour cream and milk. The recipe calls for water and I think water does NOTHING for a recipe. Doesn't add anything flavor wise so I always sub with milk for a richer flavor.

This recipe calls for melted chocolate not dry cocoa powder which I think lends for a deeper chocolate flavor. Chopped up unsweetened chocolate.

Melted over a pan of simmering water til smooth and cooled until ready to go 

Butter and sugar creaming nicely

Adding in the melted and cooled chocolate to the butter sugar mixture

yummy

The recipe says it yields 18 cupcakes I think it would have easily made 22. The baked out over onto my pans, not puffing up. So I had to trim the edges off most of them to get the look I wanted. Plus it was fun to sample the trimmings!!

Getting ready to make the peanut butter frosting. Everything is better with butter!!

Butter and creamy peanut butter mixed together

it gets crumbly when the powdered sugar is added but then after the heavy cream is mixed in it is super smooth

 piped onto the cupcakes using a big plain round tip. The swirls don't HAVE to be perfect ( which is a good thing in my case) since they are going to be covered in chocolate. You can see where I trimmed off the edges of the cupcakes. Chill the cupcakes in the refrigerator until ready to dip.

Semi sweet chocolate melted and cooled with a touch of canola oil to keep in liquid enough long enough for dipping all the cupcakes

The look like those yummy dipped ice cream cones from Dairy Queen. When dipping, if all the edges don't get chocolate on them, lightly spoon more over, hold upside down a few seconds to let the excess drip off.

I decided to get all fancy and use some of my leftover peanut butter candy melts from some cake pops I made. Don't ask about the cake pops. Those were a disaster to make. I will leave those to Bakerella the cake pop goddess. Anyways. I melted these in a disposable pastry bag in my microwave on half powder, 30 seconds at a time until ready to use.

Fancy huh?

I like the way these came out. I didn't cut one in half though. Maybe my husband will have one tonight when he gets home from work and I will add in a picture of one cut in half before he devours!!

 Hubby wanted to try one so I made him cut it in half first for a pic!

He said it was really good!!

Chocolate Sour Cream Cupcakes recipe

(adapted from Cupcakes! by Elinor Klivans)

Ingredients

3 ounces unsweetened chocolate, chopped
1 c. unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter, at room temperature
1 1/4 c. sugar
2 large eggs
1 tsp. vanilla extract
1/2 c. sour cream
1/2 c. milk

Directions
Put 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.
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 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 hte flour mixture, mixing just to incorporate it.  Mix in the water.  Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.
Preheat oven to 350 degrees.  Fill muffin cups with cupcake liners with about 1/3 c. batter.  Bake about 15 minutes or until toothpick inserted in the center comes out clean.  Cool 10 minutes on wire rack and turn out to cool completely.  Yields 18 cupcakes.

Peanut Butter Frosting Recipe

Ingredients

½ cup softened unsalted butter

1 cup creamy peanut butter ( skippy etc not natural pb)

2 cups powdered sugar

¼ or so heavy cream

Directions

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. Try not to eat it all before it makes it onto your cake or cupcakes. Its seriously good

you can also use crunchy peanut butter

Chocolate Coating Recipe

Ingredients

2 cups (12 ounces) semi sweet chocolate chips or baking bar chopped up

3-2 tsp canola oil

Directions

Melt chocolate in a double boiler or in a heat proof bowl set over a pan of simmering water ( but not touching) Stir frequently. Once the chocolate is smooth mix in the canola oil and transfer to a smaller, deeper bowl. One that will be better for dipping. Let cool for 10-15 min before dipping. Enjoy!!