Description
These Gooey Peanut Butter Lava Cupcakes are a decadent treat combining rich chocolate cake with a molten peanut butter center. Moist and fluffy cupcakes encase a creamy peanut butter lava that oozes with every bite, making them an irresistible dessert perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Sugar and Wet Ingredients
- 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 or 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 bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined. In a separate larger bowl, beat together the granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Gradually incorporate the dry ingredients into the wet ingredients, mixing until smooth and uniform. Finally, add the hot water and stir well to form a slightly runny batter.
- Prepare the Peanut Butter Filling: In another bowl, combine the creamy peanut butter with powdered sugar and mix until smooth and creamy. Shape the peanut butter mixture into small balls roughly the size of 1 teaspoon each to create the lava centers.
- Assemble the Cupcakes: Fill each cupcake liner halfway with the prepared batter. Place one peanut butter ball in the center of the batter. Then, cover the peanut butter ball by filling the liners with more batter until they are about ¾ full, ensuring the lava center is completely enclosed.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes. Insert a toothpick into the cupcake edges to check doneness; it should come out clean while the center remains soft and gooey to preserve the lava texture.
- Cool & Serve: Let the cupcakes cool in the tin for a few minutes before transferring to a wire rack. Serve warm, optionally topped with whipped cream or drizzled with melted chocolate for an extra indulgent touch.
Notes
- Make sure not to overbake to keep the peanut butter lava gooey.
- Using hot water in the batter helps bloom the cocoa for richer chocolate flavor.
- Ensure the peanut butter balls are fully covered by batter to prevent leaking during baking.
- You can substitute creamy peanut butter with another nut butter if desired.
- Serve cupcakes slightly warm for the best lava effect.
- Storage: Keep leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
