Peanut Butter Hi-Hat Cupcakes
Delicious cupcakes with a peanut butter twist and a chocolate hi-hat topping.
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Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
Peanut Butter Frosting
- 1 cup peanut butter
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon milk
Chocolate Hi-Hat
- 2 cups semi-sweet chocolate chips
- 2 tablespoon vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- For the frosting, beat together the peanut butter and butter until smooth. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract and milk until smooth.
- Pipe or spread the peanut butter frosting onto the cooled cupcakes.
- For the chocolate hi-hat, melt the chocolate chips and vegetable oil together in the microwave in 30-second intervals, stirring until smooth.
- Dip the frosted cupcakes into the melted chocolate, allowing the excess to drip off. Let the chocolate set before serving.
Nutritional Value
Calories: 450kcal | Carbohydrates: 50g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 300mg | Fiber: 2g | Sugar: 35g | Vitamin A: 300IU | Calcium: 100mg | Iron: 2mg
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