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
