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–+ servings

Chocolate Peanut Butter Lava Cupcakes

Deliciously rich cupcakes with a molten peanut butter center, perfect for creating heartfelt memories with family.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Ingredients
  

Dry Ingredients

  • 1 cup all-purpose flour This is the base of our cupcakes; it gives them structure and helps them rise.
  • 1/2 cup unsweetened cocoa powder Adds a rich, chocolatey flavor.
  • 1/2 teaspoon baking powder Helps to make the cupcakes fluffy and light.
  • 1/4 teaspoon baking soda Works with the baking powder for the perfect rise.
  • 1/4 teaspoon salt Enhances the sweetness.

Wet Ingredients

  • 1/2 cup unsalted butter, softened Keeps the cupcakes moist and adds creaminess.
  • 1/2 cup granulated sugar Provides sweetness.
  • 1/2 cup brown sugar Adds moisture and a hint of caramel flavor.
  • 2 large eggs Helps bind everything and contributes to texture.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1/2 cup buttermilk Essential for tender cupcakes.
  • 1/2 cup hot water Intensifies the chocolate flavor.

Filling and Topping

  • 1/2 cup creamy peanut butter The melty core.
  • 1/4 cup chocolate chips for topping An extra chocolatey crunch.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Line your muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet, alternating with the buttermilk.
  • Carefully mix in the hot water.
  • Spoon the batter into the liners, filling them about two-thirds full.
  • Add a spoonful of peanut butter into the center of each cupcake.
  • Bake for about 18-20 minutes, until the tops spring back when touched.
  • Cool in the pan for 5 minutes before transferring to a wire rack.
  • Top each cooled cupcake with a dollop of peanut butter and sprinkle with chocolate chips.

Notes

Use room temperature ingredients for better mixing results. If you don’t have buttermilk, you can make a substitute using vinegar and milk!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 20g
Keyword Chocolate Cupcakes, Desserts, Family Recipes, Lava Cake, Peanut Butter
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