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
Scale
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.
