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Chocolate Peanut Butter Lava Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 70 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/chocolate-peanut-butter-lava-cupcakes-recipe/