Chocolate Peanut Butter Lava Cupcakes Recipe
If you’re looking to impress with minimal effort but maximum swoon, these Chocolate Peanut Butter Lava Cupcakes are the dessert you need in your life. Each bite reveals a hidden river of creamy peanut butter enveloped in rich, warm chocolate cake—soft on the outside and irresistibly gooey in the center. Whether for special occasions or a Tuesday that needs extra magic, Chocolate Peanut Butter Lava Cupcakes are guaranteed to put a smile on everyone’s face.
Ingredients You’ll Need
Gathering the components for Chocolate Peanut Butter Lava Cupcakes is delightfully simple, yet every ingredient has a starring role. From the deep flavor of semisweet chocolate to the creamy peanut butter center, each one sets the stage for the perfect texture, taste, and dreamy molten middle.
- Unsalted butter: Provides richness and helps create the tender, melt-in-your-mouth cake exterior.
- Semisweet chocolate (chopped or chips): The foundation of any true chocolate lava cake—brings depth, sheen, and that classic cocoa aroma.
- Large eggs and egg yolks: Responsible for the luscious, custard-like texture and structure without making the cake too firm.
- Granulated sugar: Essential for sweetness and for giving the cake a soft crumb.
- Salt: Just a pinch enhances every other flavor and keeps the dessert from being too sweet.
- All-purpose flour: Only a tiny amount is needed for structure so the cupcakes can hold their glorious, molten middles.
- Creamy peanut butter: The secret surprise—melts into pure velvet in that first bite. Microwave briefly for easier spooning!
- Powdered sugar (optional, for dusting): Adds a touch of finesse and a little extra sweetness on top.
- Nonstick cooking spray or butter (for greasing): Ensures your cupcakes slip out perfectly, molten centers intact.
How to Make Chocolate Peanut Butter Lava Cupcakes
Step 1: Prep Your Bakeware and Oven
Start by setting your oven to a toasty 425°F, which is just the right temperature to set the cupcakes’ edges while keeping those centers irresistibly gooey. Grease six muffin tin wells or ramekins with nonstick spray or a swipe of butter, making sure you get into every nook—this will guarantee a clean release when it comes time to turn out your Chocolate Peanut Butter Lava Cupcakes.
Step 2: Melt Chocolate and Butter Together
In a microwave-safe bowl, combine the chopped semisweet chocolate and unsalted butter. Heat in 30-second bursts, stirring in between, until decadently smooth and glossy. This step promises the luscious base that makes Chocolate Peanut Butter Lava Cupcakes so special. Let it cool slightly so you don’t scramble the eggs!
Step 3: Whisk Eggs, Yolks, Sugar, and Salt
In a separate mixing bowl, whisk your eggs, yolks, granulated sugar, and salt together until the mixture grows thick, pale, and a bit frothy. This process brings in air, resulting in lightness that plays off the dense chocolate and molten center perfectly.
Step 4: Combine the Wet Ingredients
Slowly pour the slightly-cooled chocolate-butter mixture into the eggs, whisking gently to blend everything into a silky, cohesive batter. Take care not to rush—gentle stirring keeps the batter glossy and smooth, crucial for that lava-like texture.
Step 5: Fold in the Flour
Sift in the flour and carefully fold it until just combined. Overmixing can lead to a cakier, less gooey result, so stop as soon as you stop seeing streaks of flour. Now you have the rich base for your Chocolate Peanut Butter Lava Cupcakes.
Step 6: Prepare the Peanut Butter Filling
In a small bowl, give your creamy peanut butter a good stir until silky. If it’s a bit stiff, pop it in the microwave for just a few seconds to soften. This makes portioning easy and ensures it melts delightfully inside your cupcakes.
Step 7: Assemble the Cupcakes
Spoon chocolate batter into each prepared muffin tin or ramekin until half full. Drop a generous spoonful of peanut butter in the center—don’t worry if it sinks!—then cover with more chocolate batter until each cup is about three-quarters full. The peanut butter will hide inside, ready to surprise.
Step 8: Bake to Gooey Perfection
Pop the cupcakes into your preheated oven and bake for 10–12 minutes, just until the edges are set but the centers still jiggle slightly when you tap the pan. This short baking time is the key to that signature molten core of Chocolate Peanut Butter Lava Cupcakes.
Step 9: Unmold and Serve
Let the cupcakes cool for 1 minute, then carefully invert each onto a plate. Dust lightly with powdered sugar if you like, and serve right away while the centers are still perfectly runny. Watch everyone’s eyes light up when they discover the warm peanut butter lava!
How to Serve Chocolate Peanut Butter Lava Cupcakes
Garnishes
A little flourish takes these cupcakes straight to restaurant-level. Dust the tops with powdered sugar or add a crown of chocolate shavings. For an ultra-special touch, pair each cupcake with a scoop of vanilla ice cream or a dollop of softly whipped cream. Even a scattering of chopped roasted peanuts or a drizzle of chocolate sauce brings out extra wow factor.
Side Dishes
While Chocolate Peanut Butter Lava Cupcakes shine on their own, they’re even better when served with cool and creamy contrasts. Vanilla ice cream is the classic pairing, but berries—like fresh raspberries or strawberries—offer a bright pop of tartness that keeps every bite fresh. If you’re feeling bold, a small glass of cold milk or hot brewed coffee completes the experience and balances the richness.
Creative Ways to Present
For parties, serve each cupcake in its ramekin for a charming, rustic look. Or, turn out the cupcakes onto plates and add a swirl of peanut butter sauce or streak of melted chocolate for a dramatic dessert presentation. Arrange on a platter, dust with powdered sugar, and set out a bowl of berries for a beautiful, build-your-own lava cupcake bar.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (trust me, it’s rare!), store the cooled Chocolate Peanut Butter Lava Cupcakes in an airtight container at room temperature for up to one day. For longer storage, keep them in the fridge—just be aware the centers will firm up but are still delicious after a quick warm-up.
Freezing
These cupcakes freeze surprisingly well! Once cooled completely, wrap each cupcake tightly in plastic wrap and transfer to an airtight container or freezer bag. Label and freeze for up to two months. Thaw overnight in the refrigerator when you’re ready for a molten chocolate fix.
Reheating
For the gooey lava effect, microwave a refrigerated or thawed cupcake for about 20–30 seconds just until warm. Be careful not to overheat, or you’ll lose that luscious, molten core. Alternatively, reheat in a 350°F oven for 5–7 minutes—just enough to melt the center again.
FAQs
Can I use a different nut butter instead of peanut butter?
Absolutely! Substitute almond butter, cashew butter, or even a chocolate hazelnut spread for an equally luscious molten filling. Just make sure it’s creamy and not too stiff for the perfect lava effect.
Do I have to use ramekins, or will a muffin tin work?
A standard muffin tin works beautifully if you don’t have ramekins. Just be sure to grease the cups very well so the Chocolate Peanut Butter Lava Cupcakes release without sticking.
Can I make the batter ahead of time?
Yes! You can prepare the batter and assemble the cupcakes up to a day in advance. Store them covered in the fridge and add an extra minute or two to the baking time when you’re ready to bake.
How can I tell when the cupcakes are done?
Look for edges that feel set but centers that still jiggle slightly when you shake the pan. If you bake too long, you’ll lose the molten center, so it’s better to underbake just a little for maximum gooeyness.
Are these cupcakes gluten free?
This recipe uses a small amount of all-purpose flour, but you can swap in a 1:1 gluten free flour blend for an easy gluten free version of Chocolate Peanut Butter Lava Cupcakes.
Final Thoughts
If you’ve been dreaming of a show-stopping dessert that comes together with ease and delivers pure joy with every bite, Chocolate Peanut Butter Lava Cupcakes are your new secret weapon. They’re rich, memorable, and undeniably fun to share—so go ahead, preheat that oven and treat yourself and your loved ones to a batch tonight!
Print
Chocolate Peanut Butter Lava Cupcakes Recipe
- Total Time: 27 minutes
- Yield: 6 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Peanut Butter Lava Cupcakes for the ultimate dessert experience. Rich chocolate cake surrounds a molten peanut butter center, creating a delightful treat for any occasion.
Ingredients
Cupcake Batter:
- 1/2 cup unsalted butter
- 6 ounces semisweet chocolate, chopped or chips
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
Peanut Butter Filling:
- 1/3 cup creamy peanut butter
Additional:
- 1/4 cup powdered sugar (optional, for dusting)
- Nonstick cooking spray or butter (for greasing ramekins or muffin tin)
Instructions
- Preheat the oven: Preheat the oven to 425°F. Grease 6 muffin tin cups or ramekins with nonstick spray or butter.
- Melt chocolate and butter: In a microwave-safe bowl, melt the butter and chocolate in 30-second intervals, stirring until smooth.
- Prepare batter: In a separate bowl, whisk eggs, egg yolks, sugar, and salt until thick. Stir in melted chocolate. Fold in flour.
- Prepare peanut butter filling: Mix peanut butter until smooth.
- Assemble cupcakes: Fill each cup halfway with batter, add peanut butter to the center, then cover with more batter. Bake for 10–12 minutes.
- Serve: Invert onto plates. Dust with powdered sugar if desired and serve warm.
Notes
- Best served warm for gooey centers.
- Batter can be refrigerated ahead; adjust baking time if chilled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 22g
- Sodium: 120mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg
