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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.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes

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.
Keyword gluten free cupcakes with gluten free flour, hi hat cupcakes gluten free
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