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Chocolate Peanut Butter Hi-Hat Cupcakes Recipe

Chocolate Peanut Butter Hi-Hat Cupcakes Recipe

cupcakes, chocolate, hi-hat, peanut butter
hi hat Cupcakes

These chocolate peanut butter hi-hat cupcakes are loaded with dark chocolate chips, topped with peanut butter frosting, then dipped in more chocolate are a sight to behold.  These hi-hat cupcakes are the ultimate chocolate peanut butter cupcake!  Take a look inside:

hi-hat Cupcakes

I developed this hi-hat cupcake recipe last November, but only shared the recipe with those who made a donation to FilterPure (a non-profit committed to providing safe drinking water to the at risk populations of the developing world). Through this effort, Cupcake Project readers raised over $3000 for FilterPure.  At the time, I promised that in six months I would make the recipe public.  This week, three different readers pointed out to me that I’m late.  So, with no further stalling, here it is.

Chocolate Peanut Butter Hi-Hat Cupcake Recipe

Note: I created this original hi-hat cupcake recipe. However, the recipe for the peanut butter frosting is from AllRecipes and I have re-written it in my own words.

hi-hat Cupcakes
0 from 0 votes

Chocolate Peanut Butter Hi-Hat Cupcakes Recipe

Servings 18 cupcakes


Cupcake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1 1/2 cups sugar
  • 3/4 cup smooth peanut butter
  • 2 large eggs
  • 1/2 cup peanut oil
  • 3/4 cup milk I used 2%, but if you have another kind on hand, go ahead and use it
  • 1/2 teaspoon vanilla extract
  • 1 cup chocolate chips

Frosting Ingredients

  • 1 cup unsalted butter room temperature
  • 2 cups smooth peanut butter
  • 4 cups powdered sugar
  • 1/4 cup + 2 tablespoons milk I used 2%, but if you have another kind on hand, go ahead and use it

Chocolate Dip Ingredients

  • 2 cups chocolate chips
  • 3 tablespoons peanut oil


Cupcake Instructions

  1. In a medium-sized bowl, whisk together flour, baking soda, and cocoa powder.
  2. In another medium-sized bowl, mix sugar, peanut butter, and eggs until well combined.
  3. Mix oil, milk, and vanilla into the wet ingredients.
  4. Slowly add the flour mixture until fully incorporated.
  5. Fold in chocolate chips.
  6. Fill cupcake liners 3/4 full.
  7. Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.

Frosting Instructions

  1. hi hat Cupcakes
  2. In a large mixing bowl, mix butter and peanut butter until fully combined.
  3. Mix in powdered sugar a little bit at a time until fully incorporated.
  4. Add milk a little bit at a time and keep mixing until the frosting becomes light and fluffy (about 3 minutes).
  5. Pipe a swirl of frosting onto each cupcake using a large round tip (I used Wilton tip number 1A , but if you don’t have a tip, you can just cut the end off of a sandwich bag).
  6. Place frosted cupcakes in the freezer for at least an hour. (If you don’t have room in the freezer, you can cool the cupcakes in the refrigerator or – in a pinch – you could not cool them at all. I found that the frozen cupcakes were the easiest to dip. But, I dipped a whole batch of room temperature ones and they all worked; the chocolate was just a wee bit drippier.)

Chocolate Dip Instructions

  1. hi hat Cupcakes
  2. Place chocolate chips and oil into a tall microwave-safe cup (I used a two cup Pyrex measuring cup).
  3. Microwave for twenty seconds at a time (stirring in between) until all of the chocolate is melted.
  4. Let the chocolate sit for a couple of minutes so it is still warm but not so hot that it burns you if you touch it.
  5. Take the frosted cupcakes out of the freezer. One by one, grab the cupcakes by their wrappers, turn them upside-down, and dunk them into the cup of melted chocolate - making sure that all of the frosting gets covered. (If you listen carefully, you may be able to hear them squealing, “Wheeee!”) Let the cupcakes hover over the cup of chocolate until all of the excess chocolate drips off.
  6. Admire your work.
  7. Store cupcakes in the refrigerator until you are ready to eat them!

Final Note

Although a donation is no longer required to get this hi-hat cupcake recipe, if you liked the recipe and can spare a dollar or two, FilterPure could still use your help.  You can donate online through the FilterPure website.

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36 comments on “Chocolate Peanut Butter Hi-Hat Cupcakes Recipe”

  1. my mom’s favorite cake is a chocolate peanut butter that I made every year for her bday. Its really good but this… would knock her socks off!

  2. briarrose says:

    I could become addicted to these. Gorgeous.

  3. These are ridiculously cute! And that peanut butter frosting looks so creamy and delicious. Awesome, fun cupcake!

  4. tink says:

    love these!! they are fantastic. i made some character cupcakes at the weekend, would love to know your thoughts?

  5. Anonymous says:

    Yum! I can’t wait to make these.

  6. these are amazing!! i’ve been wanting to try hi-hats for ages, so i think i might start with these… so cute.

  7. PLEPOMA says:

    Pretty and I know they will taste great. I am ready to try High Hats!

  8. jegawhat says:

    Haven’t tried the recipe yet. i absolutely LOVE anything peanut butter and chocolate together, however my kids are allergic and my husband doesn’t like nuts. Any recommendations on substitutes? Would SunButter (Sunflower Seed butter) be as good?

  9. These look amazing, would love a bite ;-)

  10. Stef says:

    Jegawhat – I have never tried sunbutter, but I don’t see why it wouldn’t work. Give it a go!

  11. All these need is a cane a high starched collar to make them proper!

    I think they are more delicious this way however. Chocolate and PB are two tastes that taste great together…period!!

  12. These were delicious, however I only baked mine for 25 minutes and even that was a few minutes too long so play attention those last 10 minutes.

  13. P Calef says:

    I wish there was an easy way to print the recipes.

    • nancy phillips says:

      Whenever you find you cannot print, try this. Hold down the control button on the lower left hand corner while pressing the p button. This will open up a print window. Press print.
      Center the page so you can get the most of what you want to print. Then locate the printscreen button, sometimes located at the top right of your key board. hit that once. Then you will have a copy of what the screen looked like. I then go to “Paint” and find the paste button and hit that. The image will appear. Look for the icon that is on the upper left side of the screen called select. It looks like a box made of dotted lines. Click on the image and hold the left click down while pulling the image to the top of the screen so you can see most of what you selected. Go to the upper left corner and using the select tool, outline the part you want to copy. I usually pull the select tool from the top left corner of the page down to the lower right corner of the page. Then using your right click function on your mouse go to the center of the image and click, selecting copy. Now open either Word or Publisher and open a new page. Right click using your mouse and select paste. Your image appears on the page. If you don’t have everything the first time, go back and forth until you have acquired the whole recipe, picture or whatever you are trying to copy. When you are done, hit print for in word or publisher and you are done. I know this sounds like a lot of steps, but once you get the hang of it, you will use it often. Its a set of functions I use on nearly a daily basis for my job. Good luck.
      nancy p

  14. jules says:

    Just finished making these. If these were the last thing I ever ate I’d die happy! OMG so good!!! I agree do watch the cooking time though. Mine were done in 25 min. Didn’t have peanut oil so I used vegetable oil. Don’t know what they would have tasted like with the peanut oil but they came out fabulous using vegetable oil. Thanks for the recipe!

  15. Lara says:

    OMG, the more I read in your blog the more I need a cupcake right now! This is devilish!!! Both thumbs up for your very special recipes!!!

  16. Staci says:

    i don’t know what i did wrong. mine came out hard (i baked them for the full 30 mins) and the taste was horrible. i know it had to be something i did b/c i’ve loved every other recipe i’ve tried. any advice as to what went wrong?

  17. Stef says:

    Staci – It’s so hard to say what went wrong. Maybe your oven temperature is off? Was your oil bad?

  18. Staci says:

    Stef, I had just bought the oil so i don’t think it was that. the oven could have been off which is probably why they over baked but i still don’t understand why the taste was off. is there a specific kind of chocolate or peanut butter i should use? the cocoa powder i used was a little old (opened in jan of this year) so that could have been it too. maybe i’ll try new cocoa and less time in the oven and see if that works.

  19. Dolls Kids says:

    Amazing recipe! Thank you for sharing the recipe with us! I can;t wait to try it out!

  20. Tabby Lamb says:

    My goodness! This is the real thing. This cupcake recipe should be nominated as the best recipe for creativeness. With its looks I am pretty sure it will win. Gosh! I love this cupcake. Thanks a lot for sharing your recipe.

  21. Kerrington B says:

    When you say to fold the chocolate chips into the batter does that mean to melt them first and then put them in the batter

  22. Stef says:

    Kerrington – Nope. Don’t melt them first.

  23. JessiG says:

    I know you mentioned dark chocolate chips in the introduction. I was just wondering if that means all the chocolate chips used in the batter recipe and the dipping repice? Cause it’s not specified

  24. Stef says:

    Jessie – I used dark chocolate chips for the whole thing, but any chocolate chips would work.

  25. Jaime says:

    Will the chocolate shell firm up (like the chocolate candy shell on a soft serve ice cream) or will it stay soft and gooey? Just wondering…

  26. Stef says:

    Jaime – It’s gets hard like a shell.

  27. Diane says:

    Just wondering if 4 cups of powdered sugar is absolutely necessary for the peanut butter frosting? Can you use less?

  28. Anonymous says:

    This looks really good….just seems like a lot of work. But it’s gonna be worth it!

  29. Anonymous says:

    These look AMAZING!

  30. Susan E says:

    The frosting is a bit stiff, didn’t come out fluffy. I wasn’t able to use a piping tip because of it, I just cut the tip on the bag. BUt it still came out like playdough. Is there anything that would make it a bit creamier? Was thinking of adding cram cheese……what do you think? I do agree on the bake time 20-22 minutes is enough, 30 minutes is way too long

  31. Brittany St. Thomas says:

    I made these tonight, and had the same problem. 25 minutes, and they are more like “cup-cookies” lol.

  32. rohini says:

    I made these for a friend’s birthday yesterday and everyone loved it. Thank you Stef :)

  33. Katharina says:

    Someone necessarily lend a hand to make significantly articles I might state.
    That is the first time I frequented your website page and so far?
    I amazed with the analysis you made to create this particular put up
    incredible. Excellent process!

  34. Michelle says:

    Hey when you say

    “In another medium-sized bowl, mix sugar, peanut butter, and eggs until well combined.
    Mix oil, milk, and vanilla into the wet ingredients.”

    Did you mean with a spatula or electric mixer?

    Thanks in advance :)

  35. Dee Mauser says:

    My hubby absolutely LOVES peanut butter and chocolate together. He can’t get enough of peanut butter cups. I know he would be in love with these. Thanks for sharing your recipe. I can’t wait to try it!

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