Chocolate Peanut Butter Lava Cupcakes

Hold onto your forks, because these Chocolate Peanut Butter Lava Cupcakes are going to knock your socks off! Picture this: rich, moist chocolate cupcakes with a gooey, melted peanut butter center that oozes out when you take your first bite. It’s the ultimate indulgence for anyone who loves the irresistible combo of chocolate and peanut butter. Whether you’re treating yourself or impressing guests, these cupcakes are going to steal the show. The best part? They’re deceptively easy to make, so you get all the wow-factor with very little effort. Trust me, you’re going to be hooked!

Why You’ll Love Chocolate Peanut Butter Lava Cupcakes

Let me tell you, these cupcakes are not your average dessert. They are:

Decadently Delicious: The combination of soft chocolate cake and warm, melty peanut butter is out of this world. Every bite delivers that perfect balance of rich and sweet, with a bit of saltiness from the peanut butter that makes it even more irresistible.

Indulgent Lava Center: The peanut butter center is the star of the show. It’s smooth, creamy, and just the right amount of gooey, making it feel like a chocolate peanut butter dream come true.

Quick and Easy: Don’t let the lava center fool you—these cupcakes are surprisingly simple to make. In less than an hour, you’ll have homemade cupcakes that taste like they came from a gourmet bakery.

Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a treat for yourself, these cupcakes are the perfect way to satisfy your chocolate cravings. They’re elegant enough for a dinner party, but fun enough for a casual afternoon snack.

Kid-Friendly (and Adult-Approved): It’s a win when both kids and adults love the same dessert. These cupcakes are a guaranteed crowd-pleaser!

Ingredients for Chocolate Peanut Butter Lava Cupcakes

These cupcakes are made with a few pantry staples, but the magic is in the peanut butter center! Here’s what you’ll need:

For the Cupcakes:

• 1 ½ cups all-purpose flour: This forms the base of the cake, giving it structure and tenderness.
• 1 tsp baking powder: Helps the cupcakes rise to perfection, making them light and fluffy.
• ½ tsp salt: A pinch of salt to balance the sweetness and enhance the overall flavors.
• ½ cup unsweetened cocoa powder: For that deep, rich chocolate flavor that makes these cupcakes so decadent.
• ½ cup granulated sugar: Sweetens the cake and helps it stay moist.
• ½ cup brown sugar: Adds a rich, caramel-like sweetness to the cupcakes.
• 2 large eggs: These bind everything together and make the cupcakes soft and airy.
• ½ cup unsalted butter, melted: Adds richness and moisture to the cake.
• 1 tsp vanilla extract: For a warm, comforting flavor that complements the chocolate and peanut butter.
• 1 cup whole milk: To create a smooth, moist batter that bakes into soft cupcakes.
• ½ cup hot water: This helps intensify the chocolate flavor and makes the batter thin, which is just what you want for these cupcakes.

For the Peanut Butter Lava Filling:

• ¾ cup creamy peanut butter: This is the star of the show—the gooey, melty center that makes these cupcakes absolutely irresistible.
• ¼ cup powdered sugar: Sweetens the peanut butter, making it just the right consistency for the lava center.
• 1 tsp vanilla extract: Adds a touch of warmth to the filling, enhancing the peanut butter flavor.

For the Topping (Optional):

• ½ cup chocolate chips (semi-sweet or milk): For a little extra chocolate on top, you can melt these and drizzle them over the finished cupcakes.
• Chopped peanuts: For an extra crunch and a pop of flavor to garnish the cupcakes.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Now that you have your ingredients ready, let’s dive into making these irresistible cupcakes:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set it aside.

2. Make the Cupcake Batter:

• In a medium bowl, whisk together the flour, baking powder, salt, cocoa powder, and both sugars. Set aside.
• In a large bowl, whisk together the eggs, melted butter, vanilla extract, and milk until smooth. Slowly add the dry ingredients to the wet ingredients, stirring until combined.
• Once the batter is smooth, stir in the hot water. The batter will be thin, but that’s exactly what you want—it ensures the cupcakes will be soft and moist.

3. Prepare the Peanut Butter Lava Filling:

• In a small bowl, combine the peanut butter, powdered sugar, and vanilla extract. Stir until smooth and creamy. If the mixture is too thick, you can microwave it for a few seconds to make it easier to work with.

4. Fill the Cupcake Liners:

• Spoon a tablespoon of cupcake batter into each cupcake liner, filling them about halfway. Then, add a heaping teaspoon of the peanut butter filling into the center of each cupcake. Top with another tablespoon of the cupcake batter, covering the peanut butter completely.

5. Bake the Cupcakes:

• Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the edges of the cupcakes comes out clean (it’s okay if a bit of melted peanut butter sticks to the toothpick). The center should still be soft and gooey.
• Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

6. Optional Toppings:

• If you want to take these cupcakes to the next level, melt the chocolate chips in the microwave or over a double boiler and drizzle the melted chocolate over the cooled cupcakes. You can also sprinkle chopped peanuts on top for added texture and flavor.

(Note: The full instructions, including times and temperatures, are provided in the recipe card directly below.)

Nutrition Facts

Servings: 12 cupcakes
Calories per serving: 280
Total Fat: 19g

• Saturated Fat: 7g
• Trans Fat: 0g
  Cholesterol: 50mg
  Sodium: 180mg
  Carbohydrates: 28g
• Fiber: 2g
• Sugars: 20g
  Protein: 6g
  Vitamin A: 4%
  Vitamin C: 0%
  Calcium: 4%
  Iron: 6%

(Note: These values are estimates and can vary based on specific brands and ingredient substitutions.)

How to Serve Chocolate Peanut Butter Lava Cupcakes

These cupcakes are best served warm, with that peanut butter center still nice and gooey, but here are a few ways to enjoy them even more:

With a Scoop of Ice Cream: Vanilla ice cream (or peanut butter ice cream if you’re feeling extra) is the perfect pairing for these cupcakes. The cold ice cream complements the warm cupcake beautifully.

For a Special Occasion: Serve them as a dessert at your next birthday, dinner party, or holiday gathering. They’ll be the talk of the table!

With a Glass of Milk: These cupcakes are super rich, so a cold glass of milk (dairy or non-dairy) is the perfect way to balance the sweetness and make the experience even better.

On Their Own: Honestly, they’re perfect just as they are. You can even grab one for a quick afternoon snack when you need something sweet.

Additional Tips

• Peanut Butter Alternatives: If you’re not a fan of peanut butter or have allergies, try using almond butter or cashew butter instead. Both will give you a similar creamy, nutty filling.
• Don’t Overfill: Be careful not to overfill the cupcake liners, as the cupcakes will rise and you want to leave enough room for the peanut butter filling and to allow them to bake evenly.
• Make-Ahead Tip: You can make the peanut butter filling ahead of time and store it in the fridge for up to a week. Just bring it to room temperature before using it in the cupcakes.

FAQ Section

Q1: Can I make these cupcakes ahead of time?
A1: Yes! These cupcakes keep well at room temperature for up to 3 days. You can also freeze them for up to a month. Just make sure they’re well-wrapped to prevent freezer burn.

Q2: Can I use crunchy peanut butter instead of creamy?
A1: Absolutely! Crunchy peanut butter will add an extra bit of texture to the filling, which some people love. Just make sure the peanut butter is spreadable and not too stiff.

Q3: Can I make these cupcakes without the peanut butter filling?
A1: You can certainly skip the peanut butter filling if you want regular chocolate cupcakes, but I promise the lava center is what makes these cupcakes special!

Q4: Can I freeze the cupcakes?
A4: Yes! You can freeze the cupcakes before adding the topping. Just let them cool completely, then wrap them tightly in plastic wrap or foil, and store them in an airtight container in the freezer. Thaw before serving.

Q5: Can I use milk chocolate instead of semi-sweet for the topping?
A5: Absolutely! Milk chocolate will give a sweeter topping, while semi-sweet chocolate adds a bit of a richer flavor. Feel free to choose whichever you prefer.

Q6: Can I make mini cupcakes instead of regular-sized ones?
A6: Yes, you can make mini cupcakes! Just reduce the baking time to around 12-15 minutes, checking for doneness with a toothpick.

Q7: Can I make the batter ahead of time?
A7: Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. When you’re ready to bake, just bring it to room temperature before filling the cupcake liners.

Q8: How do I store leftover cupcakes?
A8: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them to keep them fresh longer.

Q9: Can I make these cupcakes without eggs?
A9: Yes, you can use an egg replacer or flax eggs to make these cupcakes egg-free. They’ll still be delicious!

Q10: How do I reheat these cupcakes?
A10: To reheat, microwave the cupcakes for 15-20 seconds or warm them in a 300°F (150°C) oven for about 5-7 minutes. The peanut butter center will get nice and gooey again!

Conclusion

These Chocolate Peanut Butter Lava Cupcakes are the perfect treat for any chocolate and peanut butter lover. Whether you’re celebrating something special or just need a sweet pick-me-up, these cupcakes are sure to impress. Moist, gooey, and downright delicious, every bite is a little piece of heaven. Bake them today, and enjoy the magic of that peanut butter lava center!

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