If you’ve been searching high and low for an irresistible treat, look no further than these Gooey Chocolate Peanut Butter Cupcakes. Each bite is a swirl of rich chocolate cake, a molten center of melty peanut butter cup, and a cloud of whipped cream topping—all coming together in a dessert that’s pure comfort. Whether you’re a devoted chocolate lover or all about peanut butter bliss, this recipe combines the best of both worlds and delivers that gooey magic everyone craves.
Ingredients You’ll Need
The beauty of these cupcakes is how each staple ingredient transforms into something truly decadent. Simple pantry finds like cocoa, sugar, and peanut butter do all the heavy lifting, while a few specialty touches guarantee intense chocolate flavor and ultimate gooeyness. Here’s what makes each component essential.
- All-purpose flour: The backbone of the cupcakes, creating structure and tender crumb.
- Unsweetened cocoa powder: Rich chocolate flavor starts here—use a good quality for maximum depth.
- Baking soda: Helps the cupcakes rise beautifully and stay light.
- Salt: A dash brings all the flavors into delicious harmony.
- Granulated sugar: Sweetens the cake base and keeps it soft.
- Packed brown sugar: Adds moisture and a hint of caramel undertone for that extra gooey touch.
- Vegetable oil: Ensures your cupcakes stay moist for days.
- Large eggs: Bind everything together and lend richness.
- Vanilla extract: Just a splash brings warm, comforting aroma and flavor.
- Sour cream: A secret weapon for delicately tangy cupcakes with a tender texture.
- Hot coffee: Intensifies the chocolate flavor and keeps the crumb luscious—don’t worry, you can’t taste the coffee!
- Mini peanut butter cups: The ultimate gooey surprise hiding inside every cupcake.
- Creamy peanut butter: The hero of your luscious frosting, making each bite irresistibly nutty.
- Powdered sugar: Sweetens and smooths the peanut butter and whipped cream layers.
- Heavy cream: Whips up into soft, billowy peaks to crown every cupcake.
- Optional chocolate shavings: For a glitzy, decadent finishing touch that ups the chocolate factor.
How to Make Gooey Chocolate Peanut Butter Cupcakes
Step 1: Prep Your Tools and Oven
Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This little step makes your cupcakes easy to remove and keeps cleanup stress-free. Plus, lining the pan ensures those gooey centers won’t stick to the pan later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Whisking not only blends everything evenly but also aerates the mixture for lighter cupcakes. Set this bowl aside and get ready for the next, delicious step.
Step 3: Combine Sugars and Wet Ingredients
Grab a large bowl and whisk together the granulated sugar, brown sugar, and vegetable oil until your mixture looks glossy. Add the eggs and vanilla extract, mixing until everything is smooth and well blended. Stir in the sour cream, which will make your cupcakes extra moist and flavorful.
Step 4: Bring It All Together
Gradually add the dry ingredients into the wet ingredients, mixing gently until you see a chocolaty batter form. Now’s the magic moment: slowly stir in the hot coffee. It’ll feel thin at first, but trust me—this is how we achieve that gooey, tender crumb in every cupcake.
Step 5: Assemble with Peanut Butter Cups
Evenly divide the decadent batter among the prepared cupcake liners, filling each about two-thirds full. Now the best part: Press a mini peanut butter cup into the center of each cupcake, submerging it just a bit. This is your secret weapon for that irresistible gooey bite.
Step 6: Bake to Perfection
Pop the tray into your preheated oven and bake for 18 to 20 minutes. You’ll know they’re done when the tops spring back gently to the touch. Let the cupcakes cool completely in the pan—this prevents the gooey centers from spilling out early and allows for flawless frosting later.
Step 7: Make the Peanut Butter Frosting
In a small bowl, stir together creamy peanut butter and 1/4 cup powdered sugar until the mixture is silky and spreadable. Once the cupcakes are fully cooled, pipe or spread a generous dollop onto each one. This layer brings both a hit of peanut butter flavor and an extra gooey texture.
Step 8: Whip and Top with Cream
Chill a mixing bowl and then whip the heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Pipe or dollop floral clouds on top of the peanut butter frosting, giving your Gooey Chocolate Peanut Butter Cupcakes a perfect, elegant finish.
Step 9: Garnish for the Wow Factor
If you’re feeling fancy, shower your cupcakes with chocolate shavings for that extra sparkle. It adds not only visual appeal, but a lovely boost of texture and flavor that everyone will notice.
How to Serve Gooey Chocolate Peanut Butter Cupcakes
Garnishes
A sprinkle of chocolate shavings or a drizzle of warm chocolate sauce sends these cupcakes over the top. Feel free to crown them with a mini peanut butter cup, a dusting of cocoa powder, or even crushed peanuts for some salty crunch—each bite becomes even more unforgettable.
Side Dishes
For a playful dessert spread, serve your Gooey Chocolate Peanut Butter Cupcakes with cool glasses of milk, shots of espresso, or a big scoop of vanilla ice cream on the side. They also shine next to fresh berries, which offer a bright contrast to the cupcakes’ rich, gooey centers.
Creative Ways to Present
Turn your cupcakes into a showstopping centerpiece by arranging them on a tiered stand, or nestle each one in a decorative cupcake wrapper for extra flair at a party. Stack them pyramid-style on a platter or insert mini flags for a birthday bash—whatever your gathering, these cupcakes always steal the show.
Make Ahead and Storage
Storing Leftovers
Store any leftover Gooey Chocolate Peanut Butter Cupcakes in an airtight container in the refrigerator for up to three days. The flavors meld beautifully over time, and the cupcake maintains its luscious, gooey texture even after chilling.
Freezing
If you’re planning ahead, freeze the unfrosted cupcakes in a zip-top freezer bag for up to two months. When you’re ready to indulge, thaw them at room temperature and top with fresh peanut butter and whipped cream as you serve. This keeps every cupcake tasting soft and freshly baked.
Reheating
Want that gooey, melty center again? Warm a cupcake (without topping) in the microwave for about 10-15 seconds. This wakes up the chocolate and peanut butter so every bite feels freshly baked. After reheating, slather on the peanut butter and cream layers for maximum decadence.
FAQs
Can I use natural peanut butter instead of creamy?
Natural peanut butter tends to be oilier and less stable, so the frosting layer may not hold up as well. For the signature gooey texture and swirl, stick with a classic, creamy variety for best results.
What if I don’t have hot coffee—can I use hot water?
Absolutely! Hot water can do the trick if you’re out of coffee; the main purpose is to bloom the cocoa powder and keep everything moist. Coffee simply adds a subtle richness, but your Gooey Chocolate Peanut Butter Cupcakes will still be delicious without it.
Are there gluten-free options for this recipe?
You can substitute a gluten-free all-purpose flour blend for the regular flour, as long as it’s designed for 1:1 replacement. Just check that your baking soda and other ingredients are gluten-free too for a worry-free treat.
How do I keep the peanut butter cups gooey in the center?
For maximum gooeyness, freeze the mini peanut butter cups before pressing them into the batter. This little trick helps them stay soft and molten even after baking—exactly what you want in every bite.
Can I double the recipe for a party?
Definitely! The recipe scales up beautifully. Just double all the ingredients and use two muffin tins or bake in batches. The more Gooey Chocolate Peanut Butter Cupcakes, the merrier—it’s perfect for sharing at gatherings or saving a few extras for yourself.
Final Thoughts
If these Gooey Chocolate Peanut Butter Cupcakes have your mouth watering, don’t wait for the next special occasion—whip up a batch today and discover a new crowd favorite! Each one is a little package of joy, packed with chocolate, peanut butter, and pure gooey goodness. You’ll love every single bite, and so will everyone you share them with.
Print
Gooey Chocolate Peanut Butter Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Gooey Chocolate Peanut Butter Cupcakes that are sure to satisfy your sweet cravings. Rich chocolate cupcakes filled with a surprise peanut butter center, topped with a creamy peanut butter frosting and whipped cream.
Ingredients
Cupcake Batter:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot coffee
Filling and Topping:
- 12 mini peanut butter cups
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1 cup heavy cream
- 2 tablespoons powdered sugar for whipped cream topping
- Optional: chocolate shavings for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: Whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, mix sugars and oil, then add eggs, vanilla, and sour cream. Gradually add dry ingredients and coffee.
- Fill and bake: Divide batter into liners, press a peanut butter cup into each, and bake for 18-20 minutes.
- Finish cupcakes: Mix peanut butter with powdered sugar, spread on cupcakes. Whip cream with sugar, pipe or dollop on top. Garnish with chocolate shavings if desired.
Notes
- For an extra gooey center, use frozen peanut butter cups.
- Best enjoyed the same day or refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg
