Gooey Peanut Butter Lava Cupcakes
⭐ Makes: 12 cupcakes
⏱ Total Time: ~1 hour (including cooling)
Ingredients
Chocolate Cupcake Base:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
½ cup buttermilk (or milk)
½ cup hot water or brewed coffee (coffee enhances the chocolate flavor)
Peanut Butter Lava Filling:
½ cup creamy peanut butter
¼ cup powdered sugar
1–2 tbsp heavy cream or milk (to get a smooth, drizzly consistency)
½ tsp vanilla extract
Pinch of salt (optional, if you want to balance the sweetness)
Chocolate Frosting:
½ cup unsalted butter, softened
¾ cup unsweetened cocoa powder
2½ cups powdered sugar
3–4 tbsp milk (adjust to achieve desired frosting consistency)
½ tsp vanilla extract
Pinch of salt
Instructions
1. Make the Chocolate Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix the sugar, brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Stir in the hot water (or coffee) — the batter will be thin, which is perfect for a moist cupcake.
Fill each cupcake liner ¾ full with batter.
Bake for 18–20 minutes, or until a toothpick comes out clean (with a few crumbs).
Allow cupcakes to cool completely.
2. Prepare the Peanut Butter Lava Filling
In a small bowl, mix together the peanut butter, powdered sugar, heavy cream (or milk), vanilla extract, and a pinch of salt.
The consistency should be smooth and easy to drizzle, but thick enough to hold its shape.
Spoon or pipe about 1–2 teaspoons of the peanut butter filling into the center of each cupcake (core the center first if you want a cleaner pocket).
Optional: Chill the filled cupcakes for 10–15 minutes to help set the filling.
3. Make the Chocolate Frosting
Beat the softened butter and cocoa powder until smooth.
Gradually add powdered sugar and milk, mixing until fluffy.
Stir in vanilla extract and a pinch of salt.
Add more milk if necessary to reach the perfect frosting consistency (smooth but not too runny).
4. Decorate the Cupcakes
Once the cupcakes are completely cool, pipe or spread the chocolate frosting generously on top.
Optional: Drizzle extra peanut butter on top for a swirled effect, or sprinkle chopped peanuts for added texture.
Serve and enjoy the gooey peanut butter center that melts out when you cut into it!