Description
These Gooey Peanut Butter Lava Cupcakes are a dream come true for peanut butter and chocolate lovers! With a rich, moist chocolate base, a surprise gooey peanut butter center, and luscious peanut butter frosting topped with melted chocolate and mini peanut butter cups, they’re as indulgent as desserts get. Perfect for parties, celebrations, or a treat-yourself kind of day!
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
Peanut Butter Filling
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 12 mini peanut butter cups
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
Garnish
- 1 cup chocolate chips, melted
- Additional mini peanut butter cups
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk. Start and end with the dry ingredients.
- Stir in the hot water until the batter is smooth (it will be thin).
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a small bowl, mix 1 cup creamy peanut butter and 1/2 cup powdered sugar until smooth. Cut a small hole in the center of each cooled cupcake and fill with the peanut butter mixture.
- To make the frosting, beat 1 cup peanut butter and 1/2 cup softened butter until creamy. Gradually add 2 cups powdered sugar, then mix in the heavy cream until fluffy.
- Frost each cupcake generously, drizzle with melted chocolate, and top with mini peanut butter cups.
Notes
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour.
- If the frosting is too soft to pipe or spread, chill it for 10-15 minutes before using.
- Unfrosted cupcakes can be frozen for up to 2 months. Thaw completely before filling, frosting, and serving.
- To create an extra gooey peanut butter center, warm the filled cupcakes slightly before serving.