I♥cuppycakes!

Chocolate Peanut Butter Hi-Hats

HAPPY LABOR DAY
… to ALL my dear cupcake freaks.

Labor Day always signals the end of summer for me. So the holiday is a little bittersweet. But it’s Husband’s 3rd most favorite holiday (besides #1 Thanksgiving and #2 Halloween). He loves any reason to get together with family, eat hamburgers from the grill and swim in Aunt Katie’s pool.

Aunt Katie is Todd’s aunt but even before we were married I was calling her Aunt Katie. When Aunt Katie told me that she loves chocolate+peanut butter (Who doesn’t??), I knew EXACTLY what I was making for her combination Labor Day-Birthday party.

I got the idea from my friend, Stef’s super delicious blog.

But you know me. I never follow directions. I always make changes. You can see Stef’s recipe (here). You know it’s bound to be delicious too.

Chocolate Peanut Butter Hi-Hats
Recipe adapted from Cupcakes by Martha Stewart and Cupcake Project

Makes 18 cupcakes

For one-bowl chocolate cupcakes
1-1/2 cups all purpose flour
3/4 cups unsweetened Dutch process cocoa (I used E. Guittard unsweetened red dutch process cocoa)
1-1/2 sugar
1-1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup warm water

For peanut butter cream cheese frosting
2-8oz cream cheese, room temperature (I used Neufchatel 1/3 less fat instead)
1 cup (2 sticks) butter, room temperature
1 cup creamy peanut butter (I used Jif)
2 tsp vanilla extract
2 cups powdered sugar, sifted

For chocolate coating
2 cups semisweet chocolate chips (I used 1/2 milk chocolate and 1/2 semi-sweet chocolate)
3 tbsp peanut oil (I used vegetable oil)

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with liners.

In a large bowl, using an electric mixer on medium speed, combine flour, cocoa, sugar, baking soda, baking power and salt. Reduce speed to low and add eggs, buttermilk, oil, vanilla extract and water.

Fill cupcake liners about 1/2-2/3 full. Bake for about 15-17 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely before frosting.

To make frosting—
In a stand mixer, fitted with a flat beater, cream the peanut butter, butter and cream cheese until light and fluffy, about 1-2 minutes. Gradually add the powder sugar 1/4 cup at a time until you get the desired consistency and taste. Add vanilla extract.

Using a Magic Tip 9ST round tip, pipe cream cheese frosting onto cupcake. Freeze to set frosting while making chocolate coating.

To make chocolate coating—
In a heatproof bowl, combine the chocolate and oil and melt over a saucepan of simmering water.

Stir until chocolate melted and smooth. Let cool for 15 minutes.

To assemble cupcakes—
Holding the cupcake upside down by the bottom, dip the cupcake into the chocolate until all the frosting is covered. (I think it’s easier to take the liners off.) Let excess chocolate drip off.

Then let cool at room temperature for 15 minutes so the chocolate firms up.

ENJOY!

Husband rating: A+
He’s a huge fan of chocolate+peanut butter like his aunt so I knew he’d love this one too.

Wifey rating: A
The chocolate and peanut butter combination is so classic and decadent esp in this cupcake. Yum!

Other rating: A+
All of my husband’s family raved between chocolate+peanut butter bites. The birthday girl loved them!