Description
Delicious and indulgent Gooey Peanut Butter Lava Cupcakes filled with a rich peanut butter center and topped with creamy frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1/2 cup creamy peanut butter (for filling)
- 1/4 cup powdered sugar (for filling)
- 1 cup creamy peanut butter (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2–3 tablespoons milk (for frosting)
- Chocolate chips (for garnish)
- Warm melted chocolate or chocolate syrup (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, combine vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients, alternating with buttermilk. Mix in the hot water until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- In a small bowl, mix together the creamy peanut butter and powdered sugar until smooth to make the Peanut Butter Lava Filling.
- Scoop out the centers of the cooled cupcakes using a spoon or cupcake corer. Fill each with a dollop of the peanut butter mixture.
- In a bowl, beat the peanut butter and softened butter until creamy for the Peanut Butter Frosting.
- Gradually add powdered sugar and vanilla extract, mixing until smooth. Add milk as needed to reach a spreadable consistency.
- Pipe the peanut butter frosting on top of each filled cupcake.
- Garnish with chocolate chips and drizzle with warm melted chocolate or chocolate syrup for a gooey effect.
Notes
- Ensure the cupcakes are completely cooled before filling to prevent melting the filling.
- If desired, substitute almond butter for a different flavor.
- For added richness, consider using dark chocolate cocoa powder.
- Store any leftover cupcakes in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg