If you’re a fan of the irresistible combo of chocolate and peanut butter, these Chocolate Peanut Butter Lava Cupcakes will absolutely steal your heart! Imagine breaking through a tender chocolate shell to find a river of creamy peanut butter flowing from the very center—pure magic in every bite. These cupcakes deliver dramatic flair and show-stopping flavor, all while being surprisingly straightforward to make at home. Whether you’re baking for a crowd or treating yourself, these cupcakes are bound to become your new favorite dessert obsession.
Ingredients You’ll Need
Each ingredient in these Chocolate Peanut Butter Lava Cupcakes is carefully chosen to create that signature molten center, ultra-rich chocolate cake, and perfectly balanced flavor. With just a handful of pantry staples, you can whip up this decadent treat in no time!
- Semisweet chocolate chips: Provide deep, glossy chocolate flavor and help to create the gooey molten center.
- Unsalted butter: Adds richness and helps the chocolate melt smoothly, ensuring tender cupcakes.
- Granulated sugar: Sweetens the batter and balances the bittersweet chocolate.
- Large eggs plus egg yolks: Give structure and lusciousness to the cupcakes; the extra yolks make them extra rich.
- Vanilla extract: Enhances all the chocolate notes and warms up the overall flavor profile.
- All-purpose flour: Just enough to bind everything together without losing the lava effect.
- Salt: Brings out the chocolate and peanut butter flavors—don’t skip it!
- Creamy peanut butter: Creates the dreamy molten core; opt for a classic creamy style for the best swirl.
- Powdered sugar: Sweetens the peanut butter filling and keeps it smooth.
- Milk: Loosens the peanut butter mixture, so it turns out perfectly spoonable and not too stiff.
- Cocoa powder or powdered sugar for dusting: Adds that pretty, bakery-style finish to every cupcake.
How to Make Chocolate Peanut Butter Lava Cupcakes
Step 1: Prep Your Tin and Preheat
Begin by preheating your oven to 425°F. Lightly grease or line a 12-cup muffin tin. This ensures your Chocolate Peanut Butter Lava Cupcakes pop out effortlessly, keeping all those lovely molten centers intact. Don’t skip this step, or you risk leaving the best parts behind!
Step 2: Melt the Chocolate and Butter
In a microwave-safe bowl, combine the semisweet chocolate chips and unsalted butter. Heat them together in 30-second bursts, stirring thoroughly each time. Keep going until the mixture is smooth, glossy, and completely melted—this indulgent base is key for the cupcakes’ fudgy texture and flavor.
Step 3: Whisk in Sugar, Eggs, and Vanilla
Add the granulated sugar, followed by the eggs, extra egg yolks, and vanilla extract. Whisk everything together until just combined. You’ll notice the batter becoming thicker and glossier—this means you’re building structure while preserving ultimate gooeyness.
Step 4: Fold in Flour and Salt
Sift the all-purpose flour and salt into the bowl, then gently fold until just incorporated. Be careful not to overmix! A few streaks of flour are just fine. Overworking at this stage can result in dense cupcakes instead of tender molten magic.
Step 5: Prepare the Peanut Butter Filling
In a small, separate bowl, stir together the creamy peanut butter, powdered sugar, and milk. The mixture should be thick but still spoonable—adjust the milk, a drop at a time, if needed. This luscious filling is what turns these into true Chocolate Peanut Butter Lava Cupcakes!
Step 6: Layer and Fill
Spoon chocolate batter into each muffin cup so it covers the bottom by about half. Now, gently drop a teaspoon of peanut butter filling into the center of each cup. Add more chocolate batter over the top until each cup is roughly three-quarters full, making sure the peanut butter is completely tucked in.
Step 7: Bake to Perfection
Bake in the preheated oven for 10 to 12 minutes. The edges should look set while the centers will still be soft to the touch—that’s exactly what you want for that molten effect! Remove from the oven, cool briefly for 2 minutes, then carefully run a knife around each cupcake to help remove them without breaking the delicate centers.
Step 8: Dust and Serve Warm
Transfer the cupcakes to a wire rack. While they’re still warm, dust with a bit of cocoa powder or powdered sugar for that final touch. Serve these Chocolate Peanut Butter Lava Cupcakes while they’re still gently steaming—the centers will delightfully ooze peanut butter with every bite!
How to Serve Chocolate Peanut Butter Lava Cupcakes
Garnishes
A finishing touch goes a long way! Dust your volcanoes of deliciousness with cocoa powder or a snowy blanket of powdered sugar just before serving. If you want to make things extra fancy, top with a dollop of whipped cream, a drizzle of warm chocolate sauce, or a scattering of mini chocolate chips for added texture.
Side Dishes
Take your Chocolate Peanut Butter Lava Cupcakes over the top by pairing them with a scoop of cold vanilla ice cream or a swirl of freshly whipped cream. The cool, creamy elements create a beautiful contrast to the warm, gooey centers. For a more elegant dessert platter, consider offering some fresh berries or a splash of espresso on the side.
Creative Ways to Present
If you’re planning a special event or dinner party, serve these cupcakes in ramekins for an upscale feel. For a playful twist, place each cupcake into a clear dessert glass layered with crumbled cookies or chopped peanuts. Or, serve on a rustic wooden board dusted with cocoa powder for that cozy café vibe—there are endless ways to showcase the showstopping appeal of Chocolate Peanut Butter Lava Cupcakes!
Make Ahead and Storage
Storing Leftovers
If you happen to have a few cupcakes left (and that’s a big “if”), simply pop any extras into an airtight container and refrigerate. They’ll keep their fudgy texture for up to three days, though the centers will solidify a little until reheated.
Freezing
Chocolate Peanut Butter Lava Cupcakes freeze beautifully! Once fully cooled, wrap each cupcake tightly in plastic wrap and place in a freezer-safe bag or container. They’ll keep their flavor and texture for up to two months, making them perfect for spontaneous dessert cravings.
Reheating
To regain that molten center, heat refrigerated or thawed cupcakes in the microwave for about 15-20 seconds. Watch closely so you don’t overcook them. The centers should turn just soft and gooey—like they’re fresh out of the oven!
FAQs
Can I use natural peanut butter instead of creamy?
For best results, stick with classic creamy peanut butter, as natural varieties can be oilier and less stable. If you do use natural, make sure it’s well-stirred and slightly thicker to prevent the filling from becoming too runny.
Can I make these cupcakes gluten-free?
Absolutely! Substitute a gluten-free cup-for-cup flour blend for the all-purpose flour. Just double-check your chocolate chips and powdered sugar for any hidden gluten ingredients, and you’ll still enjoy gooey, dreamy Chocolate Peanut Butter Lava Cupcakes.
Will chunky peanut butter work for the filling?
Definitely! If you love extra texture, chunky peanut butter creates a fun, nutty surprise inside each cupcake. Just keep in mind that the filling won’t be quite as molten, but it will have fabulous crunch.
Can I bake these ahead for a party?
You can prepare the cupcakes a day ahead and store them in the fridge. Before serving, give them a quick spin in the microwave to revive the gooey centers, then dust with powdered sugar or cocoa powder right before your guests dig in.
What’s the best way to tell when the cupcakes are done?
The edges will look firm and gently pull away from the tin, but the centers will still appear slightly wobbly. This is your cue to take them out—the molten middle is what sets Chocolate Peanut Butter Lava Cupcakes apart from ordinary chocolate cupcakes!
Final Thoughts
There’s just something unforgettable about the magic of Chocolate Peanut Butter Lava Cupcakes—the moment of cracking through the shell to find warm, melty peanut butter at the heart will have everyone swooning. Treat yourself (and your loved ones) to this little bit of chocolatey, peanut buttery heaven; don’t be surprised if you find yourself making them on repeat!
Print
Chocolate Peanut Butter Lava Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent goodness of these Chocolate Peanut Butter Lava Cupcakes that are sure to satisfy your sweet cravings. These rich and moist cupcakes hide a molten peanut butter center, making each bite a delightful surprise.
Ingredients
For the Cupcakes:
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Peanut Butter Filling:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tablespoons milk
- Cocoa powder or powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 425°F and lightly grease or line a 12-cup muffin tin.
- Melt chocolate and butter: In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth.
- Prepare batter: Whisk in the granulated sugar, eggs, egg yolks, and vanilla until combined. Fold in the flour and salt until just incorporated.
- Make the peanut butter filling: In a separate small bowl, stir together the peanut butter, powdered sugar, and milk until smooth and thick but spoonable.
- Fill muffin cups: Fill each muffin cup halfway with chocolate batter, spoon a teaspoon of peanut butter mixture into the center, then cover with more chocolate batter until about three-quarters full.
- Bake: Bake for 10 to 12 minutes until the edges are set but the centers are soft.
- Cool and serve: Cool for 2 minutes, then carefully run a knife around the edges and lift out the cupcakes. Serve warm with a dusting of cocoa powder or powdered sugar.
Notes
- For extra indulgence, serve with vanilla ice cream or whipped cream.
- Refrigerate leftovers and reheat briefly in the microwave before serving.
- You can also use chunky peanut butter for added texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
