Gooey Chocolate Peanut Butter Cupcakes

Introduction

Indulge in the irresistible combination of rich chocolate and creamy peanut butter with these gooey chocolate peanut butter cupcakes. These decadent treats feature a moist chocolate cupcake filled with a luscious peanut butter center, making them perfect for any occasion. Whether you’re baking for a celebration or simply satisfying a sweet craving, this recipe delivers the perfect balance of flavors and textures.

Why You’ll Love This Recipe

• Decadent and gooey – The luscious peanut butter center melts beautifully inside the rich chocolate cupcake.
• Simple ingredients – Uses common pantry staples, making it easy to whip up at any time.
• Crowd-pleaser – Perfect for parties, family gatherings, or as a special treat for yourself.
• Customizable – Add toppings, different fillings, or variations to make them your own.

Ingredients

For the chocolate cupcakes:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot water

For the peanut butter filling:

• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the topping (optional):

• Chocolate ganache or melted chocolate
• Chopped peanuts
• Peanut butter drizzle

Instructions

Step 1: Prepare the Peanut Butter Filling

1. In a small bowl, mix together the peanut butter, powdered sugar, and vanilla extract until smooth.
2. Roll into small teaspoon-sized balls and place on a plate.
3. Freeze for at least 20 minutes to firm up.

Step 2: Make the Chocolate Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a separate large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
4. Add eggs and vanilla extract, mixing until well incorporated.
5. Gradually mix in buttermilk and dry ingredients, alternating between the two.
6. Stir in hot water until the batter is smooth. The batter will be thin, which is normal.

Step 3: Assemble the Cupcakes

1. Fill each cupcake liner halfway with batter.
2. Place a frozen peanut butter ball in the center of each cupcake.
3. Cover with additional batter until the liners are about 3/4 full.

Step 4: Bake the Cupcakes

1. Bake for 18-22 minutes or until a toothpick inserted into the edge of a cupcake (not the center) comes out clean.
2. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.

Step 5: Add Toppings (Optional)

1. Once cooled, drizzle with melted chocolate or ganache.
2. Sprinkle with chopped peanuts or drizzle with additional peanut butter for extra flavor.

Variations

• Nutty Twist: Use almond butter or cashew butter in place of peanut butter.
• Extra Gooey: Add a chocolate truffle or peanut butter cup to the center for an even richer filling.
• Salted Caramel: Drizzle salted caramel over the top for an added layer of sweetness.
• Healthier Option: Swap all-purpose flour for whole wheat flour and use coconut sugar instead of granulated sugar.

Servings and Timing

• Servings: Makes 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Storage and Reheating

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week, allowing the cupcakes to come to room temperature before serving.
• To reheat, microwave for 10-15 seconds to bring back the gooey center.
• Freeze for up to 2 months and thaw at room temperature before eating.

Frequently Asked Questions

Can I use natural peanut butter?

Yes, but it may be slightly runnier than regular peanut butter. Stir well before using.

How do I make these cupcakes even more chocolatey?

Add chocolate chips to the batter or use a dark chocolate cocoa powder.

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

What if I don’t have buttermilk?

Mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.

Can I use a different type of sweetener?

Yes, coconut sugar or a sugar substitute like erythritol can be used.

How do I prevent the peanut butter filling from sinking?

Freezing the filling before baking helps keep it in the center.

Can I double this recipe?

Yes, simply double the ingredients while keeping the baking time the same.

What frosting pairs well with these cupcakes?

A chocolate ganache, peanut butter frosting, or whipped cream would complement them perfectly.

How do I make mini versions?

Use a mini muffin tin and reduce the baking time to about 12-15 minutes.

Can I use a boxed cake mix instead?

Yes, prepare the boxed mix as directed and follow the same instructions for adding the peanut butter filling.

Conclusion

Gooey chocolate peanut butter cupcakes are a dream come true for chocolate and peanut butter lovers. With their rich, moist texture and creamy filling, they make an unforgettable treat. Whether enjoyed fresh or stored for later, these cupcakes will always be a hit. Try them out today and enjoy every gooey, chocolatey bite!

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