Gooey Peanut Butter Lava Cupcakes

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Why You’ll Love This Recipe

  • Decadent Flavor Combination: The classic pairing of chocolate and peanut butter is taken to new heights with a luscious molten center.

  • Impressive Presentation: These cupcakes offer a delightful surprise with their gooey filling, making them a show-stopping dessert for gatherings.

  • Simple Preparation: With straightforward ingredients and steps, you can create a gourmet dessert without the fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 cup all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup whole milk

  • 12 mini peanut butter cups, frozen

  • ½ cup creamy peanut butter

  • ¼ cup heavy cream

  • Chocolate frosting (optional, for topping)

Directions

  1. Prepare the Peanut Butter Filling: In a microwave-safe bowl, combine the creamy peanut butter and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth and well combined. Let the mixture cool slightly, then spoon into 12 small molds or an ice cube tray. Freeze until solid, about 1 hour.

  2. Preheat the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

  5. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

  7. Assemble the Cupcakes: Spoon a tablespoon of batter into each lined muffin cup. Place a frozen peanut butter filling piece into the center of each cup, then cover with additional batter until each cup is about two-thirds full.

  8. Bake: Bake for 18-20 minutes, or until the tops spring back when lightly touched. Avoid overbaking to ensure the centers remain gooey.

  9. Cool and Frost: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, top with chocolate frosting if desired.

Servings and Timing

  • Yield: 12 cupcakes

  • Prep Time: 20 minutes (plus 1 hour for freezing the filling)

  • Cook Time: 18-20 minutes

  • Total Time: Approximately 1 hour and 40 minutes

Variations

  • Nutella Lava Center: Replace the peanut butter filling with frozen dollops of Nutella for a hazelnut twist.

  • White Chocolate Drizzle: After frosting, drizzle melted white chocolate over the cupcakes for added sweetness and visual appeal.

  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking mix to accommodate dietary restrictions.

Storage/Reheating

  • Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If frosted, refrigerate them to maintain freshness.

  • Reheating: To enjoy the molten center, microwave a cupcake on medium power for 10-15 seconds before serving.

FAQs

What makes the center of these cupcakes gooey?

The molten center is achieved by freezing a peanut butter and cream mixture, then baking it inside the cupcake batter. During baking, the exterior sets while the center becomes a warm, gooey surprise.

Can I use natural peanut butter for the filling?

It’s recommended to use regular creamy peanut butter, as natural varieties can separate and may not achieve the desired consistency when melted.

How do I prevent the peanut butter center from sinking to the bottom?

Freezing the peanut butter filling before baking helps it stay centered within the cupcake during baking. Additionally, placing a small amount of batter in the cup before adding the filling provides a base to support it.

Can I make these cupcakes ahead of time?

Yes, you can prepare the peanut butter filling and the cupcake batter in advance. Store the frozen filling and batter separately; assemble and bake the cupcakes just before serving for the best gooey center.

What type of cocoa powder is best for this recipe?

Unsweetened natural cocoa powder works well, but Dutch-processed cocoa can be used for a richer chocolate flavor.

How can I tell when the cupcakes are done baking?

The cupcakes are done when their tops spring back lightly when touched. Be cautious not to overbake, as this can solidify the molten center.

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Gooey Peanut Butter Lava Cupcakes

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  • Author: Isabella
  • Total Time: 1 hour 40 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian
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Description

Indulge in these Gooey Peanut Butter Lava Cupcakes, where moist chocolate cupcakes hide a luscious, molten peanut butter center. With a rich chocolate flavor and a creamy surprise inside, these decadent treats are perfect for any dessert lover.

Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • 12 mini peanut butter cups, frozen
  • ½ cup creamy peanut butter
  • ¼ cup heavy cream
  • Chocolate frosting (optional, for topping)

Instructions

  • Prepare the Peanut Butter Filling: Microwave peanut butter and heavy cream in 30-second intervals until smooth. Pour into small molds or an ice cube tray and freeze for 1 hour.
  • Preheat Oven: Heat oven to 350°F (175°C) and line a muffin tin with paper liners.
  • Mix Dry Ingredients: Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • Cream Butter & Sugar: Beat softened butter and sugar until fluffy.
  • Add Eggs & Vanilla: Beat in eggs one at a time, then mix in vanilla extract.
  • Combine Wet & Dry Ingredients: Gradually mix in dry ingredients, alternating with milk. Stir until just combined.
  • Assemble Cupcakes: Fill muffin cups with 1 tbsp of batter, place frozen peanut butter filling in the center, then cover with more batter (about ⅔ full).
  • Bake: Bake for 18-20 minutes until tops spring back when lightly touched. Avoid overbaking.
  • Cool & Frost: Let cupcakes cool for 5 minutes in the pan, then transfer to a wire rack. Frost with chocolate frosting if desired.

Notes

  • Use regular creamy peanut butter instead of natural for the best consistency.
  • Freeze peanut butter filling well to prevent it from sinking.
  • Microwave cupcakes for 10-15 seconds before serving to reheat the molten center.
  • Prep Time: 20 minutes (+1 hour freezing time)
  • Cook Time: 18-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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