Hello cupcake lovers! If you have a sweet tooth and a soft spot for peanut butter, you’re in for a real treat with these Peanut Butter Cup Lava Cupcakes. They’re rich, gooey, and bursting with peanut butter goodness, perfect for any occasion!
Introduction
Peanut Butter Cup Lava Cupcakes combine the classic flavors of chocolate and peanut butter in a decadent, molten center treat. Originating from the beloved combination of chocolate lava cake and peanut butter cups, these cupcakes have become a favorite for many dessert enthusiasts. I remember the first time I made these; the joy on my friends’ faces when they bit into the gooey center was priceless. It’s a recipe that brings people together and creates lasting memories.
Ingredients
To prepare this comforting recipe, you’ll need:
- 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
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 12 mini peanut butter cups
- 1 cup chocolate chips, melted
- 1 cup creamy peanut butter for frosting
- 1/2 cup unsalted butter, softened for frosting
- 1/2 cup powdered sugar for frosting
- 1/4 cup heavy cream
- Additional mini peanut butter cups for garnish
How to Make Peanut Butter Cup Lava Cupcakes
Follow these steps to create your own delicious Peanut Butter Cup Lava Cupcakes:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the hot water until the batter is smooth.
- 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 cool completely.
- In a small bowl, mix 1 cup peanut butter and 1/2 cup powdered sugar until smooth. Fill each cupcake with this mixture by cutting a small hole in the center of each cupcake and inserting the peanut butter filling.
- For the frosting, beat together 1 cup peanut butter and 1/2 cup butter until creamy. Gradually add 2 cups powdered sugar, mixing until smooth. Add heavy cream and beat until fluffy.
- Frost the cupcakes with the peanut butter frosting and drizzle with melted chocolate. Top each cupcake with a mini peanut butter cup.
Helpful Tips
- Make sure your butter is softened at room temperature for easier mixing.
- Use a piping bag to fill the cupcakes neatly with the peanut butter mixture.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Cooking Tips
- For an extra gooey center, slightly underbake the cupcakes and let the residual heat finish the cooking process.
- Use high-quality chocolate for the best flavor in your melted chocolate drizzle.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes.
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 cup of hot coffee for a perfect dessert experience.
- Decorate with extra peanut butter cups or a sprinkle of sea salt for a gourmet touch.
Nutritional Information
These cupcakes are rich and decadent, making them an indulgent treat. Enjoy them in moderation as part of a balanced diet.
Nutritional Information (per serving)
- 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
- Vitamin C: 0 mg
- Calcium: 80 mg
- Iron: 2 mg
Storage and Leftovers
Refrigerate: Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
Reheat: To enjoy warm, microwave the cupcakes for 10-15 seconds.
Frequently Asked Questions (FAQs)
Can I use almond butter instead of peanut butter? Yes, almond butter can be used as a substitute, though the flavor will be slightly different.
What if I don’t have buttermilk? You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes.
How can I make these cupcakes gluten-free? Use a gluten-free flour blend in place of the all-purpose flour. Ensure that all other ingredients are also gluten-free.
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Conclusion
I hope you enjoy making and indulging in these Peanut Butter Cup Lava Cupcakes as much as I do. They are a hit at any gathering and a wonderful treat to share with loved ones. I would love to hear your feedback and see your variations of this recipe. Happy baking!
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Peanut Butter Cup Lava Cupcakes – Gooey Delight
Description
Peanut Butter Cup Lava Cupcakes combine the classic flavors of chocolate and peanut butter in a decadent, molten center treat. Originating from the beloved combination of chocolate lava cake and peanut butter cups, these cupcakes have become a favorite for many dessert enthusiasts. I remember the first time I made these; the joy on my friends’ faces when they bit into the gooey center was priceless. It’s a recipe that brings people together and creates lasting memories.
Ingredients
- 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
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 12 mini peanut butter cups
- 1 cup chocolate chips, melted
- 1 cup creamy peanut butter for frosting
- 1/2 cup unsalted butter, softened for frosting
- 1/2 cup powdered sugar for frosting
- 1/4 cup heavy cream
- Additional mini peanut butter cups for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the hot water until the batter is smooth.
- 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 cool completely.
- In a small bowl, mix 1 cup peanut butter and 1/2 cup powdered sugar until smooth. Fill each cupcake with this mixture by cutting a small hole in the center of each cupcake and inserting the peanut butter filling.
- For the frosting, beat together 1 cup peanut butter and 1/2 cup butter until creamy. Gradually add 2 cups powdered sugar, mixing until smooth. Add heavy cream and beat until fluffy.
- Frost the cupcakes with the peanut butter frosting and drizzle with melted chocolate. Top each cupcake with a mini peanut butter cup.
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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- Make sure your butter is softened at room temperature for easier mixing.
- Use a piping bag to fill the cupcakes neatly with the peanut butter mixture.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
