Arone H If you’re a peanut butter lover, these Peanut Butter Cup Lava Cupcakes are your new go-to dessert. With a gooey, molten peanut butter center wrapped in a rich chocolate cake, these cupcakes offer the perfect balance of chocolate and peanut butter in every bite. Whether you’re celebrating a special occasion or just satisfying your sweet tooth, these cupcakes will impress everyone with their decadent, molten core.
Ingredients for Peanut Butter Cup Lava Cupcakes
Here’s everything you need to make these indulgent cupcakes:
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
For the Frosting:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
For the Garnish:
- Mini peanut butter cups
- Melted chocolate for drizzling
How to Make Peanut Butter Cup Lava Cupcakes
Step 1: Prepare the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the hot water to create a smooth batter.
Step 2: Bake the Cupcakes
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Step 3: Add the Peanut Butter Filling
- In a small bowl, combine the peanut butter and powdered sugar. Mix until smooth.
- Cut a small hole in the center of each cooled cupcake and insert a spoonful of the peanut butter filling. Be careful not to fill it all the way to the top.
Step 4: Make the Frosting
- Beat together peanut butter and butter until creamy.
- Gradually add powdered sugar, mixing until smooth. Add heavy cream and beat until fluffy.
Step 5: Frost and Garnish the Cupcakes
- Frost each cupcake with the peanut butter frosting, ensuring an even layer.
- Drizzle melted chocolate over the frosting and top each cupcake with a mini peanut butter cup.
Helpful Tips
- Softened Butter: Make sure the butter is softened at room temperature for easier mixing, especially for the frosting.
- Filling the Cupcakes: Use a piping bag or a spoon to fill the cupcakes neatly with the peanut butter mixture.
- Cool Before Frosting: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- For Gooey Centers: Slightly underbake the cupcakes and let the residual heat finish cooking them. This will keep the centers molten.
Serving Suggestions
- Serve these cupcakes warm with a scoop of vanilla ice cream for an extra indulgent treat.
- Pair with a cold glass of milk or a hot cup of coffee for the perfect dessert experience.
- Garnish with additional mini peanut butter cups or a sprinkle of sea salt for a gourmet touch.
Nutritional Information (per serving)
These cupcakes are a rich treat, so enjoy them in moderation. Here’s the nutritional breakdown per cupcake:
- Calories: 450 kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 25g
- Saturated Fat: 12g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 250mg
- Potassium: 300mg
- Fiber: 2g
- Sugar: 35g
- Vitamin A: 500 IU
- Calcium: 80 mg
- Iron: 2 mg
Storage and Leftovers
- Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
- Reheat: To enjoy the cupcakes warm, microwave them for 10-15 seconds.
Frequently Asked Questions (FAQs)
- Can I use almond butter instead of peanut butter? Yes, you can use almond butter as a substitute. However, it will slightly alter the flavor, offering a nuttier taste.
- What if I don’t have buttermilk? You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes to thicken.
- Can I make these cupcakes gluten-free? Yes, you can use a gluten-free flour blend in place of the all-purpose flour. Just ensure all other ingredients are gluten-free.
Conclusion
These Peanut Butter Cup Lava Cupcakes are the perfect combination of rich chocolate cake and gooey peanut butter filling, topped with creamy frosting and a drizzle of chocolate. Whether you’re hosting a special event or simply treating yourself, these cupcakes are sure to impress. They are rich, decadent, and completely irresistible!
