This is Molly’s cupcake version of a peanut butter and jelly sandwich, only amped up with meringue frosting and dunked in chocolate because why not? She also loves that they’re called hi-hat because they remind her of hi-hats on a drum set…a percussion instrument she appreciates but claims not to be the greatest at. They’re like sweet peanut-buttery cymbal sandwiches.
| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk, at room temperature
- 1/2 cup creamy unsweetened peanut butter
- 1/4 cup melted refined coconut oil or neutral oil
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup strawberry jam
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1/4 cup freeze-dried strawberry powder
- 1 1/2 teaspoons vanilla extract
- 10 ounces semisweet chocolate
- 3 tablespoons refined coconut oil
Instructions
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
- For the cupcakes: In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, peanut butter, oil, vanilla and egg. Create a well in the center of the dry ingredients and add the wet ingredients. Using a stiff spatula, mix the batter until evenly combined.
- Pour the batter into the prepared muffin tin and bake until the center is springy; begin checking at 18 minutes. Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely.
- Add the strawberry jam to a small piping bag or zip-top bag. Set aside.
- Once cooled, insert an apple corer into the middle of each cupcake to create a well. Pipe the strawberry jam into each well to create a strawberry center.
- For the meringue frosting: In a double boiler, add the egg whites, sugar, cream of tartar and salt and whisk to combine. Heat over medium until the egg mixture reaches 175 degrees F on a candy thermometer. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat to stiff glossy peaks. Add the strawberry powder and vanilla and whisk until just combined.
- Transfer the meringue frosting into a large piping bag fitted with a large round piping tip. Pipe the frosting onto the cupcakes and freeze until firm; begin checking at 30 minutes.
- For the assembly: In a heat-safe mixing bowl set over a saucepan of barely simmering water (or, use the microwave), add the chocolate and coconut oil. Stir until melted. Remove from the heat and cool to room temperature. Dip the cupcakes into the chocolate and refrigerate to firm up.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 503 |
| Total Fat | 21 g |
| Saturated Fat | 9 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 2 g |
| Sugar | 60 g |
| Protein | 8 g |
| Cholesterol | 16 mg |
| Sodium | 277 mg |