Hello, fellow dessert lovers! Today, we’re diving into a recipe that’s an irresistible combination of two favorite flavors: chocolate and peanut butter. Imagine rich chocolate cupcakes with a molten peanut butter center—perfect for any occasion when you want a sweet treat that will impress. Whether you’re a seasoned baker or a newbie in the kitchen, these Chocolate Peanut Butter Lava Cupcakes are sure to be a hit. So, grab your apron, and let’s get baking!
Introduction
These Chocolate Peanut Butter Lava Cupcakes bring together the perfect pairing of creamy peanut butter and decadent chocolate in a moist, fluffy cupcake. This delightful dessert is not just delicious but also surprisingly simple to make, requiring basic ingredients you probably already have in your pantry. Plus, there’s a fun surprise inside—each cupcake holds a gooey peanut butter center that’s simply irresistible.
I first tried this recipe when looking for a dessert that would combine my love for both chocolate and peanut butter. The result was an instant hit! The lava effect adds a fun twist, and trust me, your friends and family will be amazed when they bite into the soft, rich center.
Ingredients
To prepare these comforting Chocolate Peanut Butter Lava Cupcakes, you’ll need the following ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1/2 cup creamy peanut butter
- 1/4 cup chocolate chips for topping
Feel free to make substitutions based on your dietary needs. For example, you can use almond flour for a gluten-free option or replace the buttermilk with a dairy-free alternative like almond milk mixed with lemon juice.
How to Make Chocolate Peanut Butter Lava Cupcakes
Follow these steps to create your own delicious Chocolate Peanut Butter Lava Cupcakes:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Hot Water: Stir in the hot water until the batter is smooth. The hot water helps to enhance the flavor of the cocoa.
- Fill Cupcake Liners: Fill each cupcake liner about 2/3 full with batter. Drop a spoonful of peanut butter into the center of each cupcake.
- Bake: Bake for 18-20 minutes, or until the tops of the cupcakes spring back when lightly touched.
- Cool and Top: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, top each cupcake with a generous dollop of peanut butter and a sprinkle of chocolate chips.
Helpful Tips
- Peanut Butter Substitution: If you prefer a different flavor, swap out the peanut butter for hazelnut spread or almond butter. The recipe remains just as delicious with these alternatives.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to achieve the best batter consistency.
- Don’t Overmix: When adding the dry ingredients to the wet, mix just until combined. Overmixing can result in dense cupcakes.
Cooking Tips
Here are some additional cooking tips to make these Chocolate Peanut Butter Lava Cupcakes even better:
- Ensure Lava Effect: For a more pronounced molten peanut butter center, add an extra spoonful of peanut butter before baking. The lava effect will be more noticeable!
- Use a Cookie Scoop: To evenly portion the batter into the cupcake liners, use a cookie scoop. This helps to ensure that all cupcakes bake evenly.
- Proper Cooling: Let the cupcakes cool for at least 5 minutes before removing them from the pan to avoid breaking the structure.
Serving Suggestions
These Chocolate Peanut Butter Lava Cupcakes are delicious on their own, but here are some serving ideas to elevate them:
- Serve with Ice Cream: A scoop of vanilla ice cream pairs beautifully with the warm, gooey center of these cupcakes.
- Drizzle with Chocolate Sauce: For extra indulgence, drizzle the cupcakes with a bit of chocolate ganache or sauce.
- Garnish with Peanuts: Add a little crunch by sprinkling chopped peanuts on top along with the chocolate chips.
Nutritional Information
For those mindful of their nutrition, here’s a quick look at the nutritional content of these Chocolate Peanut Butter Lava Cupcakes.
Nutritional Information (per serving)
- Calories: 300
- Carbohydrates: 35g
- Protein: 5g
- Fat: 16g
- Saturated Fat: 8g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 180mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 24g
- Vitamin A: 300IU
- Vitamin C: 0mg
- Calcium: 50mg
- Iron: 2mg
The combination of peanut butter and cocoa provides a good amount of protein and healthy fats, while still keeping the cupcakes indulgent. If you’re looking to lower the sugar content, you can substitute half of the sugar with a sugar alternative.
Storage and Leftovers
To ensure your Chocolate Peanut Butter Lava Cupcakes stay fresh and delicious, follow these storage tips:
- Refrigerate: Store leftover cupcakes in an airtight container in the fridge for up to 3-4 days.
- Reheat: To enjoy that gooey center again, microwave the cupcakes for about 15-20 seconds before serving.
- Freeze: You can freeze these cupcakes without the peanut butter topping for up to 2 months. Just thaw at room temperature and add fresh topping when ready to eat.
Frequently Asked Questions (FAQs)
Can I use a different type of nut butter?
Yes! Almond butter, cashew butter, or even hazelnut spread can be substituted for peanut butter. It will alter the flavor slightly, but still be delicious.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Can I make these cupcakes gluten-free?
Absolutely! Simply replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture may change slightly, but the taste will still be rich and delicious.
Related Recipes
If you loved these Chocolate Peanut Butter Lava Cupcakes, be sure to check out some of our other delicious dessert recipes:
Conclusion
Now that you know how to make these delicious Chocolate Peanut Butter Lava Cupcakes, it’s time to get baking! This recipe is a crowd-pleaser that’s perfect for any gathering or even just a quiet night in with family. Try the recipe, and don’t forget to share your feedback or any creative twists you added to make it your own. Happy baking!
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Chocolate Peanut Butter Lava Cupcakes
Description
Hello, fellow dessert lovers! Today, we’re diving into a recipe that’s an irresistible combination of two favorite flavors: chocolate and peanut butter. Imagine rich chocolate cupcakes with a molten peanut butter center—perfect for any occasion when you want a sweet treat that will impress. Whether you’re a seasoned baker or a newbie in the kitchen, these Chocolate Peanut Butter Lava Cupcakes are sure to be a hit. So, grab your apron, and let’s get baking!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1/2 cup creamy peanut butter
- 1/4 cup chocolate chips for topping
Feel free to make substitutions based on your dietary needs. For example, you can use almond flour for a gluten-free option or replace the buttermilk with a dairy-free alternative like almond milk mixed with lemon juice.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Hot Water: Stir in the hot water until the batter is smooth. The hot water helps to enhance the flavor of the cocoa.
- Fill Cupcake Liners: Fill each cupcake liner about 2/3 full with batter. Drop a spoonful of peanut butter into the center of each cupcake.
- Bake: Bake for 18-20 minutes, or until the tops of the cupcakes spring back when lightly touched.
- Cool and Top: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, top each cupcake with a generous dollop of peanut butter and a sprinkle of chocolate chips.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Peanut Butter Substitution: If you prefer a different flavor, swap out the peanut butter for hazelnut spread or almond butter. The recipe remains just as delicious with these alternatives.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to achieve the best batter consistency.
- Don’t Overmix: When adding the dry ingredients to the wet, mix just until combined. Overmixing can result in dense cupcakes.
