Hi hat cupcakes are a showstopper dessert, featuring a fluffy marshmallow topping coated in a crisp chocolate shell. This gluten-free version takes it up a notch with a peanut butter twist, making them rich, indulgent, and perfect for any occasion.
Looking for a hearty dinner idea? Try this Gluten-Free Chicken Cornbread Casserole.
Why You’ll Love This Recipe
- Gluten-Free & Delicious – Made with a gluten-free all-purpose flour blend with xanthan gum for the perfect cupcake texture.
- PB2 Marshmallow Fluff – Adds a light peanut butter flavor without making the frosting heavy.
- Crispy Chocolate Shell – The magic shell effect gives them a professional bakery look.
- Easy to Follow Steps – Simple techniques make this recipe doable even for beginner bakers.
Need an easy, high-protein breakfast? These Gluten-Free Egg Bites are perfect for meal prep.
Key Ingredients
- Gluten-Free All-Purpose Flour – Provides structure and ensures the cupcakes hold up under the marshmallow topping.
- Peanut Butter – Adds richness and pairs well with the chocolate coating.
- PB2 Peanut Butter Powder – Infuses the marshmallow with peanut butter flavor without making it dense.
- Sugar & Water Simple Syrup – Creates a stable, glossy marshmallow topping.
- Coconut Oil & Chocolate – Forms the crisp magic shell coating.
- Gelatin – Helps create a light and fluffy marshmallow texture.
- Vanilla Bean Paste – Adds depth of flavor to the marshmallow topping.
Equipment Needed
- Mixing bowls
- Electric mixer or stand mixer
- Candy thermometer
- Muffin tin with liners
- Piping bag with a large round tip
- Double boiler or microwave-safe bowl for melting chocolate
Want a fresh, light salad? This Cucumber Chicken Salad is packed with flavor!
Step-by-Step Instructions
Make the Peanut Butter Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, and salt.
- In a large bowl, beat butter, sugar, and brown sugar until light and fluffy.
- Mix in eggs, one at a time, then stir in peanut butter and vanilla extract.
- Alternate adding dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly among liners. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before adding marshmallow topping.
Make the PB2 Marshmallow Topping
- In a small saucepan, bring 1 cup sugar and ½ cup water to a boil, stirring occasionally, until the sugar dissolves.
- Meanwhile, sprinkle gelatin over ½ cup water in the bowl of a stand mixer. Let it bloom for 5 minutes.
- Slowly drizzle the hot sugar syrup into the gelatin while mixing on low speed.
- Increase the mixer speed to high and beat for 15-20 minutes until the mixture is thick, glossy, and holds stiff peaks.
- Mix in vanilla bean paste and PB2 peanut butter powder until fully combined.
Pipe the Marshmallow & Chill
- Transfer the PB2 marshmallow to a piping bag fitted with a large round tip.
- Pipe a tall swirl onto each cupcake, building height for the classic hi hat shape.
- Place cupcakes in the freezer for 15-20 minutes to firm up before dipping in chocolate.
Make the Chocolate Magic Shell & Dip
- In a microwave-safe bowl, melt chopped chocolate and coconut oil in 30-second intervals, stirring in between, until smooth.
- Remove cupcakes from the freezer. Holding each cupcake upside down, dip the marshmallow topping into the chocolate, coating completely. Let excess chocolate drip off.
- Place dipped cupcakes on a wire rack or parchment-lined tray. Let the chocolate set at room temperature or speed up the process by refrigerating for 10 minutes.
FAQ
How do I prevent the marshmallow from deflating?
Make sure the sugar syrup reaches 240°F before adding it to the egg whites. This ensures a stable, fluffy marshmallow topping.
Can I make these dairy-free?
Yes! Substitute the butter with vegan butter and milk with dairy-free milk.
How do I store gluten-free hi hat cupcakes?
Store in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 10-15 minutes before serving.
Gluten-Free Hi Hat Cupcakes
Hi hat cupcakes are a showstopper dessert, featuring a fluffy marshmallow topping coated in a crisp chocolate shell. This gluten-free version takes it up a notch with a peanut butter twist, making them rich, indulgent, and perfect for any occasion.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Candy thermometer
- Muffin tin with liners
- Piping bag with a large round tip
- Double boiler or microwave-safe bowl for melting chocolate
Ingredients
For the Cupcakes:
- 1 ¼ cups gluten-free all-purpose flour with xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ½ cup milk
For the PB2 Marshmallow Topping:
- 1 cup granulated sugar
- ½ cup water for simple syrup
- 1 ½ tablespoons gelatin
- ½ cup water for blooming gelatin
- 1 teaspoon vanilla bean paste
- 2 tablespoons PB2 peanut butter powder
For the Chocolate Magic Shell:
- 10 ounces semi-sweet or dark chocolate chopped
- 3 tablespoons coconut oil
Instructions
Make the Peanut Butter Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, and salt.
- In a large bowl, beat butter, sugar, and brown sugar until light and fluffy.
- Mix in eggs, one at a time, then stir in peanut butter and vanilla extract.
- Alternate adding dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly among liners. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before adding marshmallow topping.
Make the PB2 Marshmallow Topping
- In a small saucepan, bring 1 cup sugar and ½ cup water to a boil, stirring occasionally, until the sugar dissolves.
- Meanwhile, sprinkle gelatin over ½ cup water in the bowl of a stand mixer. Let it bloom for 5 minutes.
- Slowly drizzle the hot sugar syrup into the gelatin while mixing on low speed.
- Increase the mixer speed to high and beat for 15-20 minutes until the mixture is thick, glossy, and holds stiff peaks.
- Mix in vanilla bean paste and PB2 peanut butter powder until fully combined.
Pipe the Marshmallow & Chill
- Transfer the PB2 marshmallow to a piping bag fitted with a large round tip.
- Pipe a tall swirl onto each cupcake, building height for the classic hi hat shape.
- Place cupcakes in the freezer for 15-20 minutes to firm up before dipping in chocolate.
- Make the Chocolate Magic Shell & Dip
- In a microwave-safe bowl, melt chopped chocolate and coconut oil in 30-second intervals, stirring in between, until smooth.
- Remove cupcakes from the freezer. Holding each cupcake upside down, dip the marshmallow topping into the chocolate, coating completely. Let excess chocolate drip off.
- Place dipped cupcakes on a wire rack or parchment-lined tray. Let the chocolate set at room temperature or speed up the process by refrigerating for 10 minutes.
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