Um, yeah, I went there. Rich chocolate cupcakes stuffed with peanut butter cups, topped with smooth peanut butter frosting, dipped in bittersweet chocolate and devoured! No gluten in sight but you would never know it!!! Well, your friends will never know it but you probably will since you made the cupcakes and you know the ingredients. Okay, I think I’m losing my mind. Maybe it’s all of the chocolate I can’t stop eating. If you want these to be dairy free, you can either leave out the chocolate peanut butter cups or make your own. And if you want to make this recipe Paleo-friendly, switch out the peanut butter for almond butter and you are good to go. I seriously love the classic combination of chocolate and peanut butter so I just couldn’t help myself.
I topped each chocolate cupcake high with creamy rich peanut butter frosting. Pipe that frosting as high as you can get it!
After freezing the cupcakes for 30 minutes to set the frosting in place, I dipped each cupcake in “magic shell” melted chocolate and coconut oil. I know you think the frosting will fall right into the cup but trust me, it will stay on the cupcake.
I placed the chocolate dipped cupcakes in the fridge so the chocolate magic shell could set up then I ate ’em all up…well, I didn’t eat all 12 cupcakes but I kinda wish I could.
I love that frosting surprise you get when you slice into a hi-hat cupcake. Whether it’s vanilla buttercream, peanut butter swirl or strawberry, you will love that moment when you slice into all of that chocolate and get a fun color surprise inside!