Is there something better in summer than soft serve ice cream with a chocolate glaze? Enjoy this classic treat from the icecream truck as a cupcake.
These hi-hat peanut buttercream cupcakes with chocolate muffins and a chocolate shell taste delicious from the fridge as well as frozen!
Snickers cupcake or hi-hat peanut buttercream cupcakes. If you like snickers ur gonna love these cupcakes!
Hi-Hat peanut buttercream cupcakes
1 cup (120 g) flour
1/2 cup (50g) cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, at room temperature
1/2 cup (100 g) sugar
1/3 cup (70 g) dark brown sugar
1/3 cup (80 ml) vegetable oil
2 tsp vanilla extract
1/2 cup (120 ml) buttermilk, at room temperature
1/3 cup (80 g) sour cream
Peanut butter swiss meringue buttercream:
3 egg whites, room temperature
3/4 cup (150 g) granulated sugar
1 tbsp vinegar
10 Tablespoons (140 g) butter, slightly soft
1 cup (250 g) peanut butter, creamy (not natural style)
1 teaspoon pure vanilla extract
pinch of salt
1/2 cup (85 g) semisweet chocolate, melted
This recipe is super straight forward! Simply mix all the wet ingredients together in one bowl then fold in the dry ingredients until everything is well combined. Fill it in prepared cupcake tins and bake it for 18 minutes at 350 °F. Let the cupcakes cool completely before removing the baking sheet.
To make the Swiss meringue buttercream whisk eggwhites with sugar and vinegar and cook it for 7 minutes in a double boiler. Make sure to continue whisking it during the whole time. When it has a marshmallow fluff like consistency take it off and whisk it until it has room temperature.
Now it is time to add the butter in small pieces. Add more pieces when the previous ones are fully incorporated. This step can take up to 20 minutes. Take your time to ensure a silky-smooth buttercream. Add the peanut butter and the vanilla extract. Give it all a quick whisk and you are ready to go.
To decorate the cupcakes, pipe some nice buttercream swirls on the cupcakes and place them in the freezer for about 30 minutes. In the meantime, melt the chocolate. Dip the frozen cupcakes in the slightly cooled melted chocolate and let them set.
If the Swiss meringue buttercream is too soft, place it in the fridge for about 20 minutes and whisk it for 15 minutes. It should be coming together.
If the cupcake batter is too wet, add some more flour! The batter should be runny but not liquid.