Double Chocolate Peanut Butter Hi-Hats!

They look like little dipped ice cream cones!

These are mini devil's food cupcakes topped with peanut butter swiss meringue buttercream, dipped in semi-sweet chocolate glaze! Oh my!

I decided to fill the inside of the cupcakes with the frosting so that it would be "anchored" to the cupcake when it was held upside down and dipped into the chocolate glaze. I only had two casualties in the process :)

To fill them, just stick the piping tip into the cupcake and squeeze the frosting in until it plumps up, then continue to pipe the top of the cupcake. Allow the frosting to chill in the refrigerator before dipping.

That ol' Martha Stewart, she's done it again.

They sure are cute little things!

Swiss Meringue Buttercream- Martha Stewart

I used the following recipe and added smooth peanut butter to taste at the end.

5 large egg whites

1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

1.Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

2.Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

3.With mixer on medium-low speed, add the butter, a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Chocolate Glaze-

2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil

 1. Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.

2. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. ( I actually liked having some of the frosting show. ) Let cupcakes stand at room temperature 15 minutes.

3. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.