Ingredients
1batchchocolate cupcakes,homemade
3egg whites,room temperature
¾cupgranulated sugar
¼tspcream of tartar
10tbspunsalted butter,very soft, not melted
1cupcreamy peanut butter,not natural style
1tsppure vanilla extract
pinchsalt
10ozsemi sweet chocolate,coarsely chopped
1½tbspcanola,or vegetable oil
Preparation
Set the butter and eggs out. Make the chocolate cupcakes. Allow them to completely cool.
Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water.
Whisk constantly until sugar is dissolved for about 4 minutes.
Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 5 to 6 minutes until soft, glossy peaks form.
At medium speed, add the butter 1 Tablespoon at a time until completely combined and creamy. Finally, beat in the peanut butter and vanilla until combined. Taste. Add a pinch of salt if needed.
Pipe frosting onto each cooled cupcake. Chill cupcakes in the refrigerator or freezer until frosting is completely firm.
Melt the chopped chocolate and oil together in the microwave in 20-second increments, stirring after each until completely melted. Let the chocolate cool down for 5 minutes before dipping.
Holding the cupcake by its bottom, carefully and quickly dip each into chocolate to coat the frosting.
Place on a wire rack on top of a baking sheet in case any chocolate drips off. Refrigerate cupcakes for 30 minutes to set the chocolate. Enjoy!
