Description
These Gooey Peanut Butter Lava Cupcakes feature a rich, molten chocolate center with a creamy peanut butter lava filling. Perfectly gooey and decadent, these American-style dessert cupcakes combine the best of chocolate and peanut butter in a soft, warm treat that’s easy to make and irresistibly delicious.
Ingredients
Scale
Chocolate Cupcake Batter
- 1/2 cup unsalted butter
- 4 oz semi-sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Peanut Butter Lava Filling
- 1/3 cup creamy peanut butter
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Other
- Nonstick spray or butter for greasing
Instructions
- Preheat and Prepare: Preheat the oven to 425°F (220°C) and lightly grease a 6-cup muffin tin or 6 ramekins with nonstick spray or butter to prevent sticking.
- Melt Butter and Chocolate: In a small saucepan over low heat or in a microwave-safe bowl, melt the unsalted butter and chopped semi-sweet chocolate together, stirring until the mixture is smooth and fully combined. Allow it to cool slightly to prevent cooking the eggs in the next step.
- Mix Eggs and Sugar: In a medium mixing bowl, whisk the 2 large eggs, 2 large egg yolks, and 1/4 cup granulated sugar until the mixture trips and becomes thick and pale in color.
- Combine Chocolate and Egg Mixtures: Slowly pour the melted chocolate and butter mixture into the egg mixture, whisking continuously until fully incorporated and smooth.
- Add Dry Ingredients: Gently fold in the 2 tablespoons all-purpose flour and 1/4 teaspoon salt using a spatula, taking care not to overmix to maintain a tender texture.
- Prepare Peanut Butter Filling: In a separate small bowl, stir together the 1/3 cup creamy peanut butter, 1 tablespoon powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Fill Muffin Cups: Divide the chocolate batter evenly among the prepared muffin cups, filling each about halfway. Then, add a heaping teaspoon of the peanut butter mixture into the center of each cup.
- Top with Remaining Batter: Spoon the remaining chocolate batter over the peanut butter centers, covering them completely to encase the lava filling.
- Bake: Bake the cupcakes in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft and gooey for the perfect molten effect.
- Cool and Serve: Let the cupcakes cool for 1 to 2 minutes. Carefully invert each cupcake onto a plate to reveal the gooey lava center. Serve warm to fully enjoy the molten peanut butter surprise. For extra flair, top with vanilla ice cream or a drizzle of warm chocolate sauce if desired.
Notes
- For an extra special touch, serve these cupcakes with a scoop of vanilla ice cream or drizzle warm chocolate sauce over the top.
- You can prepare the batter in advance and refrigerate the unbaked cupcakes. When ready to bake, add an extra minute to the baking time to account for the chilled batter.
- Be careful not to overbake; the gooey center is key to the molten lava effect.
