Craving a rich, moist cupcake with a molten peanut butter center

 

Craving a rich, moist cupcake with a molten peanut butter center?

If you’re a true dessert enthusiast, especially one who loves the magical combination of chocolate and peanut butter, then you’re about to discover your new favorite treat. These gooey chocolate peanut butter cupcakes are decadent, soft, and loaded with flavor in every bite. Whether you’re baking for a party, a family gathering, or just to satisfy your own sweet tooth, this recipe is a showstopper.

Ingredients

Dry Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (for extra depth and moisture)
• 1/4 cup unsweetened cocoa powder (preferably dark cocoa for richer flavor)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

Filling:

• 12 mini peanut butter cups (like Reese’s, or any creamy brand you like)

Optional Toppings:

• Peanut butter frosting
• Chocolate ganache drizzle
• Mini chocolate chips or chopped peanuts for garnish

Step-by-Step Instructions

Step 1: Preheat the Oven

Set your oven to 350°F (180°C) and line a cupcake pan with paper liners.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt. This ensures even distribution and prevents lumps.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the melted butter, eggs, vanilla extract, and milk until smooth and creamy.

Step 4: Make the Batter

Gradually pour the wet mixture into the dry ingredients. Stir gently with a spatula or whisk until just combined. Avoid overmixing to keep the cupcakes light and fluffy.

Step 5: Fill the Cupcake Liners

Spoon about one tablespoon of batter into each cupcake liner. Place a mini peanut butter cup in the center of each, then cover with more batter until the liner is about 3/4 full.

Step 6: Bake

Bake for 18–22 minutes or until a toothpick inserted at the edge (not through the peanut butter center) comes out clean. The centers will be gooey and delicious.

Step 7: Cool and Decorate

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Once completely cool, decorate with peanut butter frosting, a drizzle of ganache, and your favorite toppings.

Pro Tips for Perfect Cupcakes

• Use room temperature ingredients: This helps the batter mix more evenly and results in fluffier cupcakes.
• Don’t overbake: The gooey center is the highlight! Keep an eye on them in the last few minutes.
• Want extra peanut butter flavor? Swirl a little peanut butter into the batter or add it to your frosting. Amish Peanut Butter Cream PieHow to Make Peanut Butter Frosting (Optional but Amazing)

Whip together the following:

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk (adjust for consistency)

Beat until fluffy, then pipe or spread on cooled cupcakes.

Nutrition Info (Per Cupcake – Approximate):

• Calories: 320
• Fat: 18g
• Carbs: 35g
• Protein: 5g

Why You’ll Love This Recipe

These cupcakes offer the perfect texture: moist and fluffy on the outside, warm and gooey in the center thanks to the hidden peanut butter cup. Every bite is like a miniature lava cake experience with a nutty twist. They’re easy to make, irresistibly delicious, and guaranteed to impress both kids and adults.