If you love the delightful contrast of rich chocolate and creamy peanut butter wrapped in a moist, tender cupcake, then the Gooey Peanut Butter Lava Cupcakes Recipe is about to become your new obsession. These cupcakes boast a luscious molten center made from smooth peanut butter that oozes out with each bite, creating an irresistible dessert experience. Perfectly balanced with a tender chocolate cake exterior, this recipe brings together simple ingredients to deliver a crowd-pleasing treat that’s both comforting and indulgent. Once you try this Gooey Peanut Butter Lava Cupcakes Recipe, you’ll find it hard to resist making them again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to mastering the Gooey Peanut Butter Lava Cupcakes Recipe. Each item on this list plays a crucial role in building the cupcakes’ texture, moistness, and flavor, making the final dessert rich, soft, and wonderfully gooey inside.
- All-purpose flour: Provides structure and lightness without weighing down the cupcakes.
- Unsweetened cocoa powder: Adds deep chocolate flavor and beautiful color.
- Baking powder: Helps the cupcakes rise perfectly for a fluffy texture.
- Baking soda: Works with acidic ingredients to give a tender crumb.
- Salt: Enhances the overall flavors and balances sweetness.
- Granulated sugar: Sweetens and contributes to the cupcake’s moistness.
- Brown sugar: Adds sweetness with a hint of molasses for depth.
- Large eggs: Bind everything together and provide richness.
- Buttermilk: Tenderizes the crumb and adds a subtle tanginess.
- Vegetable oil: Keeps the cupcakes moist and soft.
- Vanilla extract: Lifts and complements the chocolate and peanut butter flavors.
- Hot water: Intensifies the cocoa flavor and ensures a smooth batter.
- Creamy peanut butter: The star of the lava filling, smooth and luscious.
- Powdered sugar: Sweetens and stabilizes the peanut butter filling.
- Whipped cream or chocolate drizzle: Optional toppings that add extra indulgence.
How to Make Gooey Peanut Butter Lava Cupcakes Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and makes cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This blend forms the chocolatey base that’s light and tender.
Step 3: Combine the Wet Ingredients
In a separate large bowl, beat the granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well combined. This mixture provides moisture and richness to the cupcakes.
Step 4: Make the Batter
Gradually fold the dry ingredients into the wet ingredients, stirring gently to avoid overmixing, until you have a smooth batter. Then, add the hot water and stir until evenly incorporated, which helps amplify the chocolate flavor and achieve a silky texture.
Step 5: Prepare the Peanut Butter Filling
In a small bowl, mix the creamy peanut butter with the powdered sugar until smooth and easy to scoop. Roll this mixture into small balls about one teaspoon in size; these will be the molten centers of your cupcakes.
Step 6: Assemble the Cupcakes
Fill each cupcake liner halfway with the chocolate batter, then gently press a peanut butter ball into the center. Cover it with more batter until the liner is about three-quarters full. This layering creates that perfect surprise inside.
Step 7: Bake to Gooey Perfection
Bake the cupcakes for 18-20 minutes. Be sure to check by inserting a toothpick into the edges—if it comes out clean, your cupcakes are ready. The key is to have a firm cake exterior while keeping that peanut butter center soft and molten.
Step 8: Cool and Optional Toppings
Let the cupcakes cool for a few minutes before serving so they hold their shape but still reveal that gooey center when you break into them. Optionally, top with whipped cream or drizzle with melted chocolate to elevate their presentation and flavor.
How to Serve Gooey Peanut Butter Lava Cupcakes Recipe
Garnishes
A dusting of powdered sugar, a dollop of whipped cream, or a drizzle of warm chocolate sauce can add elegance and an extra layer of flavor, making these cupcakes even more irresistible.
Side Dishes
Serving these cupcakes alongside a scoop of vanilla ice cream or a small cup of cold milk complements their rich flavors perfectly and balances the gooey peanut butter with a refreshing chill.
Creative Ways to Present
For special occasions, place cupcakes in cute paper cups or decorative liners, or add a sprinkle of crushed peanuts or mini chocolate chips on top. You can even serve them with a small spoon so guests can savor every bit of that molten center.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them in an airtight container at room temperature for up to two days, though they are undeniably best enjoyed fresh for that perfect gooey experience.
Freezing
These cupcakes freeze beautifully. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container or bag for up to one month. Thaw overnight in the fridge before serving.
Reheating
Warm the cupcakes gently in the microwave for about 15 seconds to revive the gooey peanut butter center and the soft cupcake texture. Be careful not to overheat, or the cupcake might dry out.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can swap in crunchy peanut butter if you like a little added texture in the lava center, but creamy peanut butter helps achieve that smooth, molten effect most effectively.
What if I don’t have buttermilk on hand?
No worries! You can easily make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to half a cup of milk. Let it sit for five minutes before using.
How do I know when the cupcakes are done without overbaking?
Insert a toothpick into the cupcake edge, not the center. If it comes out clean, the outer cake is baked while the center still stays gooey thanks to the peanut butter lava filling.
Can I make these cupcakes gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend includes xanthan gum or add it separately for structure.
Is there a way to make these cupcakes vegan?
You can try using flax eggs (flaxseed meal mixed with water), plant-based milk with vinegar as a buttermilk substitute, and a vegan peanut butter to make a vegan version, but expect slight texture changes.
Final Thoughts
You really can’t go wrong with this Gooey Peanut Butter Lava Cupcakes Recipe — it’s that perfect mix of rich chocolate and luscious peanut butter that melts your heart with every bite. Whether it’s for a special celebration or just a treat-yourself day, these cupcakes will bring smiles and warm hugs all around. I can’t wait for you to whip up a batch and share how much you love them!
Print
Gooey Peanut Butter Lava Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gooey Peanut Butter Lava Cupcakes combine rich chocolate and creamy peanut butter in a moist cupcake with a molten peanut butter center. Perfectly balanced between sweet and salty, they deliver a delightful gooey surprise with every bite, ideal for chocolate and peanut butter lovers looking for a luscious homemade treat.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot water
Peanut Butter Filling
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
For Serving (Optional)
- Whipped cream
- Chocolate drizzle
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Make the Cupcake Batter: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth and combined. Gradually incorporate the dry ingredients into the wet ingredients, mixing gently until you have a smooth batter. Finally, stir in the hot water carefully to fully combine the batter.
- Prepare the Peanut Butter Filling: In another bowl, mix the creamy peanut butter and powdered sugar until smooth and well combined. Roll this mixture into small balls, approximately one teaspoon each, to create the molten peanut butter centers.
- Assemble the Cupcakes: Spoon cupcake batter into each lined muffin cup until they are half full. Place one peanut butter ball in the center of each cup, then cover with enough batter to fill the liners about three-quarters full, ensuring the peanut butter is fully enclosed.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes. Test doneness by inserting a toothpick into the cupcake edges; it should come out clean while the center remains soft and gooey with molten peanut butter inside.
- Cool & Serve: Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature, optionally topped with whipped cream or drizzled with melted chocolate for extra indulgence.
Notes
- Do not overbake to maintain the gooey peanut butter center.
- Using hot water in the batter helps to enhance the cocoa flavor and create a moist cupcake.
- Peanut butter balls should be chilled slightly if too soft for easier handling.
- For a vegan version, substitute eggs and buttermilk with plant-based alternatives and ensure peanut butter is vegan-friendly.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
