If you’re a fan of rich, decadent desserts with a surprise center, then the Chocolate Peanut Butter Lava Cupcakes Recipe is going to be your new obsession. Picture a moist, chocolate-infused cake with a luscious molten peanut butter center that oozes out the moment you take a bite. These cupcakes blend the classic comfort of chocolate and peanut butter in a fun, elevated way that’s perfect for celebrations or simply treating yourself to something extraordinary. It’s a dessert that feels both comforting and surprisingly elegant—trust me, once you try these, you’ll want to make them again and again.
Ingredients You’ll Need
To make this delightful batch of Chocolate Peanut Butter Lava Cupcakes Recipe, you only need a handful of simple, pantry-friendly ingredients. Each plays a crucial role in creating the perfect balance of texture, moisture, and flavor, ensuring every cupcake is just right.
- 1 cup all-purpose flour: Provides structure while keeping the crumb tender and soft.
- 1/2 cup unsweetened cocoa powder: Gives that rich, deep chocolate flavor without extra sweetness.
- 1/2 tsp baking powder: Helps the cupcakes rise perfectly for a light, fluffy texture.
- 1/2 tsp baking soda: Works alongside baking powder to create the ideal leavening effect.
- 1/4 tsp salt: Balances sweetness and intensifies the chocolate flavor.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the batter.
- 3/4 cup granulated sugar: Sweetens and ensures the right tenderness in the crumb.
- 2 large eggs: Provide structure, moisture, and richness.
- 1 tsp vanilla extract: Enhances flavor complexity and sweetness.
- 1/2 cup buttermilk (or regular milk): Adds moisture and tenderness, with buttermilk offering a subtle tang.
- 1/2 cup boiling water: Intensifies the cocoa’s richness and creates a smooth batter.
- 1/2 cup semi-sweet chocolate chips (optional): For an extra burst of chocolate indulgence.
- 1/2 cup creamy peanut butter: The star of the lava center, creamy and luscious.
- 1/4 cup powdered sugar: Sweetens the peanut butter filling without graininess.
- 2 tbsp unsalted butter, softened: Makes the filling silky and rich.
- 1 tsp vanilla extract: Adds depth and aroma to the peanut butter lava.
- Pinch of salt: Balances the sweetness and enhances the peanut flavor.
How to Make Chocolate Peanut Butter Lava Cupcakes Recipe
Step 1: Prepare the Cupcakes
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This simple step sets you up for success and ensures the cupcakes bake evenly and don’t stick to the pan.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures the leavening agents and cocoa powder are evenly distributed for a consistent texture and flavor throughout your cupcakes.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar together in a large bowl until the mixture is light, fluffy, and pale in color. This step is the foundation of the delicate crumb structure, so don’t rush it!
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to fully incorporate them. Then, stir in the vanilla extract to bring out lovely aromatic notes that complement the chocolate and peanut butter.
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry ingredient mixture and the buttermilk (or milk) into the wet batter, starting and ending with the dry ingredients. This careful folding preserves the batter’s airiness and ensures your cupcakes remain moist.
Step 6: Add Boiling Water and Chocolate Chips
Slowly mix in the boiling water to the batter—it might seem thin, but that’s exactly what creates a beautifully moist texture. If using, fold in semi-sweet chocolate chips for a melty chocolate surprise in every bite.
Step 7: Prepare the Peanut Butter Lava Filling
In a separate bowl, combine creamy peanut butter, powdered sugar, softened butter, vanilla extract, and a pinch of salt. Mix until smooth and silky—this luscious mixture is what will become the molten center inside each cupcake.
Step 8: Fill the Cupcake Liners
Fill each cupcake liner halfway with the chocolate batter. Then, drop a heaping teaspoon of the peanut butter filling into the center before topping each cupcake with more chocolate batter, almost to the rim. This creates that dreamy lava effect.
Step 9: Bake and Cool
Bake the cupcakes for about 18-20 minutes, or until a toothpick inserted into the chocolate cake portion (not the filling) comes out clean. Allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
How to Serve Chocolate Peanut Butter Lava Cupcakes Recipe
Garnishes
Once cooled, you can garnish these cupcakes with a light dusting of powdered sugar, a drizzle of melted chocolate, or a sprinkle of crushed peanuts for extra crunch. Each garnish option adds a charming touch, making the cupcakes feel even more special.
Side Dishes
Pair these cupcakes with a scoop of vanilla ice cream or fresh berries to balance the richness with some creamy coolness or bright fruitiness. A hot cup of coffee or a cold glass of milk also complements these treats beautifully.
Creative Ways to Present
Try serving these cupcakes in mini paper boxes or on a tiered dessert stand for a party or special occasion. For an interactive experience, encourage guests to break into the cupcakes and savor the flowing peanut butter center—it’s always fun to watch those reactions!
Make Ahead and Storage
Storing Leftovers
These cupcakes can be stored in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. Keep them covered to prevent drying out and maintain that soft, moist texture.
Freezing
If you want to save them for later, these cupcakes freeze wonderfully. Wrap each cupcake tightly in plastic wrap and place them in a freezer bag or container. They will keep well for up to 3 months without losing their delightful flavor and texture.
Reheating
To enjoy these cupcakes as if freshly baked, warm them in the microwave for about 15-20 seconds. This quick heat-up softens the peanut butter lava center, releasing that gooey, chocolate-peanut butter magic again immediately.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
Natural peanut butter can be used but tends to be less smooth and more oily, which might affect the lava center’s texture. For best results, creamy peanut butter is recommended for that classic, silky lava consistency.
What if I don’t have buttermilk? Can I substitute it?
Absolutely! Regular milk works just fine in this recipe. For a tangier flavor similar to buttermilk, you can add a teaspoon of lemon juice or vinegar to a half cup of milk and let it sit for 5 minutes before using.
How do I prevent the peanut butter from leaking out during baking?
Make sure to encase the peanut butter filling fully with batter on all sides and avoid overfilling the cupcake liners. This creates a barrier so the peanut butter stays inside as a molten center instead of leaking out in the oven.
Can I make these cupcakes gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can make these cupcakes allergy-friendly while maintaining the texture and flavor.
How long do these cupcakes last after baking?
Freshly baked, these cupcakes are best enjoyed within 2-3 days when stored properly. Refrigerating them extends their life up to a week, but always bring them to room temperature or warm slightly for the best texture and flavor.
Final Thoughts
I hope you’re as excited as I am to dive into these heavenly Chocolate Peanut Butter Lava Cupcakes Recipe. They’re an irresistible combination of tender chocolate cake and gooey peanut butter filling that’ll make any dessert moment feel like a celebration. Trust me, once you make them, they’ll become a beloved staple that you’ll want to share (and maybe keep a few all to yourself). Have fun baking and savoring every delicious bite!
Print
Chocolate Peanut Butter Lava Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Peanut Butter Lava Cupcakes combine rich, moist chocolate cake with a molten peanut butter center, creating a decadent dessert perfect for any occasion. The cupcakes are topped with a smooth peanut butter glaze providing an extra layer of flavor and texture.
Ingredients
Cupcake Batter
- 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
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or regular milk)
- 1/2 cup boiling water
- 1/2 cup semi-sweet chocolate chips (optional, for extra chocolate richness)
Peanut Butter Lava Filling
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this dry ingredient mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs into the butter-sugar mixture one at a time, beating well after each addition. Then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk into the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to keep the batter light.
- Add Boiling Water and Chocolate Chips: Carefully stir in the boiling water to the batter, which will make it thin but is essential for a moist cupcake texture. Then fold in the optional semi-sweet chocolate chips if using for extra richness.
- Prepare Peanut Butter Filling: In a separate bowl, mix the creamy peanut butter, powdered sugar, softened butter, vanilla extract, and a pinch of salt until smooth and creamy. This will be your molten lava center.
- Fill Cupcakes: Spoon a small amount of cupcake batter into each liner, then add about 1 tablespoon of the peanut butter filling into the center of each. Cover with the remaining batter, filling each cup about 2/3 full.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 20 to 25 minutes, or until a toothpick inserted near the edge of the cupcake comes out clean. Allow them to cool slightly before serving to enjoy the lava center at its best.
Notes
- Do not overmix the batter to maintain cupcakes’ light texture.
- Using boiling water in the batter helps to enhance the chocolate flavor and keep cupcakes moist.
- For a dairy-free version, substitute buttermilk and butter with plant-based alternatives.
- Peanut butter filling can be chilled to firm up before inserting if preferred thicker lava.
- Ensure cupcakes cool slightly before serving to prevent burning from the hot lava filling.
