Description
Molten chocolate peanut butter lava cupcakes promise a sinful dessert experience that melts hearts with rich, gooey centers. Sweet chocolate and creamy peanut butter dance together, creating an irresistible treat you’ll crave again and again.
Ingredients
Scale
Chocolate Peanut Butter Lava Cupcakes
Main Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup creamy peanut butter
Liquid and Wet Ingredients:
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 teaspoon vanilla extract
Dry and Seasoning Ingredients:
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chocolate chips
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and positioning cupcake liners within a muffin tin.
- Create a dry ingredient mixture by whisking flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl until uniformly combined.
- Cream butter and sugars in a large mixing bowl, transforming the mixture into a light, airy consistency through vigorous beating.
- Incorporate eggs individually into the butter-sugar mixture, ensuring thorough integration after each addition. Blend in vanilla extract for enhanced flavor complexity.
- Gradually merge dry ingredients with wet ingredients, alternating with buttermilk and introducing hot water to achieve a smooth, velvety batter texture.
- Distribute batter into cupcake liners, filling approximately two-thirds of each compartment with precision.
- Create a delectable core by gently depositing a concentrated spoonful of peanut butter into the center of each cupcake.
- Transfer the prepared muffin tin to the preheated oven, allowing cupcakes to bake for 18-20 minutes until they exhibit a resilient, springy surface when lightly touched.
- Remove cupcakes from the oven and permit initial cooling within the tin for five minutes before transferring to a wire rack for complete temperature reduction.
- Embellish the cooled cupcakes with a luxurious peanut butter topping and garnish with a scattering of chocolate chips for visual and gustatory appeal.
Notes
- Use an oven thermometer to ensure exact 350°F for consistent, perfectly risen cupcakes with gooey centers.
- No buttermilk? Mix regular milk with a tablespoon of white vinegar or lemon juice and let sit for 5 minutes to create a quick buttermilk alternative.
- Slightly chill the peanut butter before dropping into cupcake batter to prevent it from sinking completely and create a more defined lava-like center.
- Swap regular flour with gluten-free flour blend and use dairy-free butter and milk alternatives to make these cupcakes accessible for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 345
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg