This Week's Sweets: Peanut Butter Hi-hats

These cupcakes were inspired by my favorite chocolate covered, peanut butter Christmas trees that Santa always leaves in our stockings... Mini chocolate cupcakes, topped with peanut butter buttercream, dipped in milk chocolate, sprinkled with crushed salted peanuts. Mmm. But I only ate one and gave the rest away, as I didn't want to start the new year off having eaten 37 cupcakes.

These are pretty easy to make, they just look complicated!

Here's what you'll need:

1. Mini chocolate cupcakes (use your favorite recipe, or even just a mix, the topping is the real star here!)

2. Peanut butter buttercream (recipe follows)

3. Dipping chocolate - I use these from Callebaut, they are a bit pricey, but worth it! If you can't find them, you can find Wilton melting chocolates at most grocery or craft stores, or you can melt chocolate chips. However, you will have the BEST results if you use good chocolate.

4. Crushed, salted peanuts

You'll find instructions on assembling the hi-hats and melting the chocolate here, just replace the marshmallow filling with the peanut butter buttercream, and don't make them 3 swirls high! Just do a little dollop, as shown in the photos above. And be sure to sprinkle on the crushed peanuts when the chocolate is still wet.

Peanut Butter Buttercream

2 sticks (1 cup) salted butter, room temp

1 pound powdered sugar (that's about 4 cups)

1 t vanilla

3/4 cup peanut butter

3 tablespoons heavy whipping cream

In the bowl of your electric mixer, using the paddle attachment, beat the butter until smooth. Turn mixer to low and gradually add powdered sugar. Keep beating on low until the powdered sugar and butter come together, scraping the sides as needed. Once it comes together, beat on high for another minute or so, until the mixture looks light and fluffy. Turn off mixer and add vanilla and peanut butter, beat on medium until combined. On low speed, gradually add the cream and then beat on high for another minute. If frosting is too thick, add a little more cream, if it's too thin, add a little more powdered sugar. 

*Note* When I made these, I lost a few tops in the dipping chocolate, don't fret if this happens to you. And I won't judge you when you eat a spoon full of peanut butter buttercream covered in melted chocolate. I may or may not have done this... and I may or may not have had chocolate dripping down my chin.

This Week's Sweets: Hi-hats, on the morning news!

Chocolate Dipped Hi-Hats

1 Recipe Chocolate Cupcakes

1 Recipe Marshmallow Frosting (Follows)

Dipping Chocolate

To assemble hi-hats: Allow cupcakes to cool completely. Make your marshmallow frosting and place in to a pastry bag with a large round tip. Swirl the frosting onto the cake 3 swirls high. Immediately after frosting the cupcakes, place them in the fridge to chill before dipping.

Melt your chocolate in a double boiler over simmering water until smooth and then pour into a deep but not wide bowl or cup. Or place your chocolate in a DEEP but not wide microwaveable bowl (this allows for the chocolate to be deep enough to dip the cupcakes). Melt your chocolate in the microwave in 30 second increments, stirring after each, until chocolate is smooth when stirred. Let cool slightly. Dip cupcakes by gently placing them upside down in the chocolate until all of the frosting AND about 1/8” of cake is covered. Lift the cupcake and allow the excess chocolate to drip off. Then, gently swirl the cupcake upward (allowing the chocolate at the tip to swirl to the side). Continue with remaining cupcakes. If the chocolate gets too thick, return it to the microwave for ten seconds to soften it.

Because the cupcakes have been chilled, the chocolate should dry quickly. If your cupcakes are getting warm (while waiting to be dipped), return them to the fridge for a few minutes before dipping.

If you would like to, you can sprinkle crushed candy canes, nuts, or other sprinkles on to the chocolate when it is still wet.

Note- I prefer to make these cupcakes in MINI format, because they are easier to handle when dipping (and you have more to show for your hard work!)

Marshmallow Frosting

Adapted from Martha Stewart

8 large egg whites

2 cups sugar

1/2 teaspoon cream of tartar

2 teaspoons pure vanilla extract (or a combination of vanilla and peppermint)

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.