Get ready to experience the ultimate dessert that combines the rich, decadent flavors of chocolate and creamy peanut butter in one mind-blowing cupcake! These Chocolate Peanut Butter Hi Hat Cupcakes are not just a treat; they're a culinary adventure that will transform your ordinary baking routine into an extraordinary gastronomic experience. Imagine biting into a moist chocolate cupcake with a surprise peanut butter center, topped with a glossy chocolate shell that cracks perfectly with each delightful bite. Whether you're a baking enthusiast or a dessert lover looking to impress, these cupcakes are your ticket to becoming a kitchen superstar!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup creamy peanut butter
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Mix until just combined, being careful not to overmix.
- Fill each cupcake liner about 2/3 full with the chocolate batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool completely on a wire rack.
- Once cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake.
- Fill the holes with creamy peanut butter, using a piping bag or spoon.
- Melt chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip the tops of the filled cupcakes into the melted chocolate, creating a smooth, glossy coating.
- Place the chocolate-dipped cupcakes in the refrigerator for 15-20 minutes to set the chocolate.
- Before serving, let the cupcakes sit at room temperature for 5-10 minutes to soften slightly.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes.
- Use a toothpick or cake tester to check for doneness - it should come out clean.
- When creating the center hole for peanut butter, be gentle to maintain the cupcake's structure.
- For a smooth chocolate coating, melt chocolate slowly and stir frequently.
- Refrigerate cupcakes to help the chocolate set quickly, but allow them to soften slightly before serving for the best flavor and texture.
- Use a high-quality creamy peanut butter for the most luxurious filling.
- For a professional look, use a piping bag when filling and decorating the cupcakes.
Nutrition Facts
Calories: 321kcal
Carbohydrates: g
Protein: g
Fat: 17g
Saturated Fat: g
Cholesterol: mg
