Description
These Gooey Chocolate Peanut Butter Cupcakes feature a rich and moist chocolate batter filled with a creamy peanut butter center and topped with a luscious peanut butter frosting. Perfect for chocolate and peanut butter lovers seeking a delightful homemade treat.
Ingredients
Scale
Cake Batter
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) boiling water
Peanut Butter Filling
- 1/2 cup (125g) creamy peanut butter
- 1/4 cup (30g) powdered sugar
- 1/4 teaspoon vanilla extract
Peanut Butter Frosting
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (125g) creamy peanut butter
- 2 cups (240g) powdered sugar
- 1/4 cup (60ml) whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare the Cupcake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in vanilla extract. Alternately add the dry ingredients and whole milk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined. Finally, incorporate the boiling water to make a smooth batter.
- Fill the Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Peanut Butter Filling: In a small bowl, combine creamy peanut butter, powdered sugar, and vanilla extract until smooth and creamy for the filling.
- Fill the Cupcakes: Once cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake, creating a well. Spoon the peanut butter filling into each well and smooth the top.
- Prepare the Peanut Butter Frosting: In a large bowl, beat softened butter and creamy peanut butter until smooth. Gradually add powdered sugar, milk, and vanilla extract, beating until light and fluffy.
- Frost the Cupcakes: Pipe the peanut butter frosting onto each filled cupcake using a star tip piping bag, or spread with a knife for a smooth finish.
- Serve: Enjoy these delicious gooey chocolate peanut butter cupcakes fresh for the best flavor and texture.
Notes
- Ensure the butter is softened to room temperature for easier mixing in both the batter and frosting.
- Boiling water helps to intensify the chocolate flavor and creates a moist cupcake.
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
- Cupcakes can be stored in an airtight container at room temperature for 2 days or refrigerated up to 5 days.
- Frosting can be piped or spread based on preference.
