Chocolate Peanut Butter High Hat Cupcakes

Chocolate Peanut Butter High Hat Cupcakes

Made with chocolate cupcakes, peanut buter buttercream frosting and dipped into delicious melted chocolate!

For a long time I´ve been thinking of making high hat cupcakes with a different flavor and my daughter´s 15th birthday party presented the perfect opportunity 🙂

These weren´t hard to make at all, I used a brown sugar & olive oil recipe for my chocolate cupcakes, topped them with a lovely smooth peanut butter frosting (not a meringue based frosting) and finally dipped them into melted chocolate that I mixed with some sunflower oil (you can also use olive oil) to make it easier to dip in 😉

I can promise you that the extra touch or TOUCH of chocolate makes these cupcakes super yummy.. if the combination of chocolate & peanut butter is not enough.. these take it to an even better level!!

I bought these cute purple and white polka dot cupcake holders in South Africa on my last day there and thought them perfect for Teagan´s birthday party..

So enough babbling let´s get to the important stuff.. the RECIPE.. 

Ingredients:

• 180g flour
• 1 1/2 tspns baking powder
• pinch of salt
• 3 medium eggs
• 200g brown sugar
• 100ml olive oil
• 80g cocoa powder (without sugar)
• 120ml low fat milk
• 1 + half vanilla extract

Method:

1. Preheat the oven to 175ºC or 350ºF.  Mix the brown sugar with the olive oil.  You can use a hand whisk to make these cupcakes.
2. Add the eggs one by one and make sure you mix them well.
3. Now add your dry ingredients (flour, salt, baking powder and cocoa powder).  Make sure your dry ingredients are sifted well.
4. Now add your milk and lastly your vanilla essence, dont overmix but ensure they are well incorporated into the batter.
5. Fill your liners with your batter and bake for 20 minutes or until a tootpick comes out clean.
   Leave to cool in the cupcake tray for 5 min before removing to cool on a rack.

FROSTING:

Ingredients:

• 250g unsalted butter
  200g peanut butter
  400g sifter icing sugar
  30ml full cream or low fat milk
  1 + half teaspoon vaniila extract

Method:

1. Beat the butter until light and creamy add the peanut butter and mix well for about 3-5 minutes.
2. Add the sifter icing sugar on a low speed and increase the speed gradually to ensure the icing sugar doesn´t splatter all over you or your counter 😉
3. Now add the vanilla and milk slowly and continue to beat until all the ingredients are well mixed and your frosting is creamy!
4. Make sure your frosted cupcakes are well cooled (minimum 1 hour in the fridge) before you dip them into the melted chocolate.

• For this you need to melt your 150g of chocolate & 1 tablespoon olive/sunflower oil (I used dark chocolate 70%) in the microwave at 20 second intervals until melted and smooth.
• Wait until the chocolate is at room temperature before dipping your cool & frosted cupcakes into them.  

I topped mine off with crushed peanuts, wafers and chocolate.

I hope you guys like this post and recipe! I wanted to add a photo of my daughter on the day at her birthday party but we totally forgot.. aggg! I cant wait to share the next post with all of you 🙂

Until next time, much love!

Johlene

xoxo