If you’re craving an indulgent treat that perfectly balances rich chocolate with creamy peanut butter, then this Chocolate Peanut Butter Lava Cupcakes Recipe is about to become your new obsession. Imagine biting into a moist chocolate cupcake that oozes molten peanut butter goodness from the center, creating a dreamy lava effect that’s as fun to watch as it is to eat. Whether you’re making a special dessert for friends or simply spoiling yourself, these cupcakes deliver a comforting and decadent experience with every bite.
Ingredients You’ll Need
Gathering simple, quality ingredients is what makes this recipe shine. Each one plays a vital role, from the luxuriously smooth butter that adds richness, to the peanut butter that melts into a luscious filling. Trust me, the combination creates a perfect balance of flavors and textures that are easy to love.
- Unsalted butter (1/2 cup): Provides a creamy base that enriches the chocolate batter.
- Semisweet chocolate (4 ounces, chopped): Gives the cupcakes their deep, decadent cocoa flavor.
- Granulated sugar (1/2 cup): Sweetens the cupcake just enough without overpowering the chocolate or peanut butter.
- Large eggs (2): Help bind everything together while adding moisture and structure.
- All-purpose flour (2 tablespoons): Lightly thickens the batter for a tender yet sturdy cupcake.
- Salt (1/4 teaspoon): Enhances the flavor and balances the sweetness.
- Vanilla extract (1/2 teaspoon): Adds a warm, aromatic undertone to the chocolate base.
- Creamy peanut butter (1/3 cup): The star of the filling—smooth and melty for that irresistible lava center.
- Powdered sugar (2 tablespoons): Sweetens and firms up the peanut butter filling for perfect spooning.
- Optional toppings: Chocolate chips, sea salt, or powdered sugar to amp up the presentation and flavor.
How to Make Chocolate Peanut Butter Lava Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 425°F (220°C), so it’s nice and hot when your batter is ready. Grease your muffin tin or line it with paper liners for easy removal and cleanup. This important prep sets the stage for evenly baked cupcakes with that perfect rise.
Step 2: Melt Butter and Chocolate
Combine the butter and chopped semisweet chocolate in a microwave-safe bowl, heating them in 30-second bursts. Stir well between each interval until the mixture is silky smooth. Let it cool just a bit so it’s warm but not hot, because the next ingredients need a gentle touch.
Step 3: Mix in Sugar and Eggs
Whisk the granulated sugar into the chocolate and butter mix until combined. Then, add the eggs one at a time, whisking after each addition to create a glossy, well-emulsified batter. This is where the magic of texture begins to build.
Step 4: Add Flour, Salt, and Vanilla
Gently stir in the all-purpose flour, salt, and vanilla extract until just combined. Don’t overmix here—you want to maintain a tender crumb in your cupcakes, and a light hand keeps them from becoming dense.
Step 5: Prepare the Peanut Butter Lava Filling
In a separate bowl, blend the creamy peanut butter with powdered sugar until smooth and slightly firm. Roll this mixture into six small balls and chill them for a few minutes. This chilling step helps the filling hold its shape while baking and creates that molten surprise.
Step 6: Assemble the Cupcakes
Divide half of the chocolate batter evenly into the muffin cups, then gently press one peanut butter ball into the center of each. Cover with the remaining chocolate batter to seal the peanut butter inside. This layering traps the lava, ensuring that glorious molten center you’re after.
Step 7: Bake and Cool
Bake for about 10 to 12 minutes, checking for edges that are set but centers still slightly soft—exactly where that lava effect hides. After baking, cool the cupcakes for 5 minutes so they’re warm yet stable enough to handle without losing their molten mojo.
How to Serve Chocolate Peanut Butter Lava Cupcakes Recipe
Garnishes
Presentation makes these cupcakes even more delightful. Sprinkle with a pinch of coarse sea salt to create a beautiful contrast that enhances both the chocolate and peanut butter flavors. Alternatively, a dusting of powdered sugar or a scattering of chocolate chips adds eye-catching texture and an extra layer of indulgence.
Side Dishes
Pair these decadent cupcakes with a simple scoop of vanilla ice cream or a dollop of whipped cream to complement the rich chocolate and peanut butter. Fresh berries also add a refreshing pop of color and tartness that cuts through the sweetness beautifully.
Creative Ways to Present
Try serving your Chocolate Peanut Butter Lava Cupcakes Recipe on a rustic wooden board with little ramekins of extra peanut butter or chocolate sauce for dipping. You can also pop a cupcake into a cute dessert bowl and drizzle caramel over it, turning a simple treat into a show-stopping finale.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though rare!), store them in an airtight container at room temperature for up to two days. This will help maintain their softness and prevent the molten center from drying out.
Freezing
Want to enjoy these cupcakes later? Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or bag. They’ll keep well in the freezer for up to a month without losing their signature gooey texture.
Reheating
To bring your cupcakes back to life, microwave them for about 10 to 15 seconds. This brief warming revives the molten peanut butter core, delivering the ultimate chocolate peanut butter experience just like when freshly baked.
FAQs
Can I use crunchy peanut butter instead of creamy?
While creamy peanut butter works best for a smooth lava center, you can try crunchy for added texture, but the filling may not be as uniform and could affect how it melts inside the cupcake.
Is it possible to make these cupcakes dairy-free?
Yes! Substitute the unsalted butter with a plant-based alternative and use dairy-free chocolate chips to make this recipe vegan-friendly without sacrificing flavor.
How do I know when the cupcakes are perfectly baked?
Look for cupcakes with set edges and a slightly soft, jiggly center—this ensures the inside remains molten, which is exactly what you want for a lava cupcake.
Can I double this recipe?
Absolutely. Just double all the ingredients and bake in two muffin tins or in batches. Keep an eye on baking time as ovens can vary slightly with larger batches.
What’s the best way to prevent the cupcakes from sticking?
Greasing the muffin tin thoroughly or using paper liners will save you from frustrating sticking issues and help your cupcakes come out cleanly and beautifully.
Final Thoughts
There is something truly magical about the Chocolate Peanut Butter Lava Cupcakes Recipe—the way a simple cupcake transforms into a molten, gooey indulgence that feels like a special treat every time. I hope you give this recipe a try, bake up a batch, and share these irresistible cupcakes with those you love. They are sure to bring smiles and maybe even a few happy sighs of pure chocolate-peanut butter bliss.
Print
Chocolate Peanut Butter Lava Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Peanut Butter Lava Cupcakes are rich, decadent treats featuring a molten peanut butter center encased in a moist chocolate cupcake. Perfect for a special dessert, they combine the smooth flavors of chocolate and creamy peanut butter with a gooey, lava-like surprise inside. Easy to make and perfect for warming up any occasion.
Ingredients
For the Cupcakes:
- 1/2 cup unsalted butter
- 4 ounces semisweet chocolate, chopped
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Filling:
- 1/3 cup creamy peanut butter
- 2 tablespoons powdered sugar
Optional Topping:
- Chocolate chips
- Sea salt
- Powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Grease or line a muffin tin with 6 paper liners to prevent sticking.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter and semisweet chocolate together by heating them in 30-second intervals. Stir between intervals until the mixture is smooth and fully combined. Allow to cool slightly to avoid cooking the eggs in the next step.
- Mix Batter: Whisk the granulated sugar into the melted chocolate mixture until incorporated. Then, add the eggs one at a time, whisking thoroughly after each addition. Stir in the all-purpose flour, salt, and vanilla extract until just combined, being careful not to overmix the batter.
- Prepare Peanut Butter Filling: In a separate small bowl, mix the creamy peanut butter with powdered sugar until smooth. Roll the mixture into 6 small balls and chill them briefly to firm up for easy handling.
- Fill Cupcake Tins: Spoon half of the chocolate batter evenly into each muffin cup. Place one peanut butter ball into the center of each cupcake cup on top of the batter. Cover the peanut butter filling with the remaining chocolate batter, ensuring it’s completely enclosed.
- Bake: Bake the cupcakes in the preheated oven for 10–12 minutes. The cupcake edges should be set while the centers remain slightly soft to maintain the molten lava effect.
- Cool and Serve: Allow the cupcakes to cool for about 5 minutes before serving. They are best enjoyed warm to fully experience the gooey, molten peanut butter center.
Notes
- Best enjoyed fresh while warm for the molten lava effect.
- Leftovers can be reheated in the microwave for 10–15 seconds to restore the gooey center.
- Optional toppings like chocolate chips, sea salt, or powdered sugar add an extra flavor dimension.
