Ah, Gooey Peanut Butter Lava Cupcakes—these are little chocolate-peanut butter bombs: soft chocolate cupcakes with a molten, peanut butter center that oozes out when you bite into them. Here’s a detailed recipe:
Gooey Peanut Butter Lava Cupcakes
Ingredients (Makes 6–8 cupcakes)
For the chocolate cupcake:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the peanut butter lava filling:
- 1/3 cup creamy peanut butter
- 2 tablespoons powdered sugar (optional, for sweetness)
Optional toppings:
- Powdered sugar
- Chocolate ganache
- Chopped peanuts or chocolate chips
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease.
- Prepare peanut butter filling
- In a small bowl, mix peanut butter with powdered sugar until smooth.
- Scoop into small balls (~1 tablespoon each) and freeze for 10–15 minutes. This helps them stay molten inside.
- Make cupcake batter
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, mix melted butter, sugar, egg, milk, and vanilla until smooth.
- Gradually fold dry ingredients into wet until just combined.
- Assemble cupcakes
- Fill each muffin cup halfway with batter.
- Place a frozen peanut butter ball in the center.
- Cover with remaining batter until the cup is 3/4 full.
- Bake
- Bake 15–18 minutes until the tops are set but a toothpick inserted nearby (not in the center) comes out clean.
- Avoid overbaking—centers should remain gooey.
- Serve
- Let cool 5 minutes in the pan.
- Carefully remove cupcakes, dust with powdered sugar or drizzle with chocolate.
- Serve warm for a molten peanut butter center.
Tips & Variations
- Extra gooey: Slightly underbake by 1–2 minutes.
- Nut butter swap: Try almond butter or Nutella for a different filling.
- Chocolate upgrade: Add mini chocolate chips to batter for extra richness.
- Make-ahead: Freeze filled batter in muffin tins and bake from frozen, adding 2–3 minutes to baking time.
If you want, I can give a “double chocolate peanut butter lava cupcakes” version where both the cake and the lava center are rich chocolate, making them extra decadent.
Do you want me to do that version?
