PEANUT BUTTER CUP LAVA CUPCAKES
INGREDIENTS
For the Cupcakes
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
2 large eggs
1 cup granulated sugar
½ cup vegetable oil
½ cup buttermilk
1 tsp vanilla extract
¼ cup hot water
12 mini peanut butter cups (frozen)
For the Peanut Butter Frosting
½ cup unsalted butter, softened
¾ cup creamy peanut butter
1½ cups powdered sugar
1–2 tbsp heavy cream
Pinch of salt
For the Chocolate Ganache Drip
½ cup semi-sweet chocolate chips
¼ cup heavy cream
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INSTRUCTIONS
1. Bake the Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, beat eggs, sugar, oil, buttermilk, and vanilla until smooth.
Mix in dry ingredients and stir in hot water.
Fill cupcake liners halfway, press a frozen peanut butter cup into the center of each, and top with more batter.
Bake 18–20 minutes. Let cool completely.
2. Make the Frosting
Beat butter and peanut butter until creamy.
Add powdered sugar and salt.
Beat in heavy cream until light and fluffy.
3. Make the Ganache
Heat cream until hot but not boiling. Pour over chocolate chips.
Let sit 1 minute, then stir until smooth.
4. Decorate
Pipe peanut butter frosting on each cooled cupcake.
Drizzle with chocolate ganache.
Top with chopped peanut butter cups or one whole mini cup.
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