Peanut Butter Cup Lava Cupcakes are an indulgent treat that combines the classic flavors of chocolate and peanut butter with a gooey surprise inside. Next, let's explore the ingredients you’ll need to create these rich, molten cupcakes.
INGREDIENTS
- Unsalted butter: 1/2 cup (115 g) melted, to provide a rich base for the cupcakes.
- Granulated sugar: 1/2 cup (100 g) for sweetness and texture.
- Brown sugar: 1/2 cup (100 g) adds moisture and a hint of caramel flavor.
- Eggs: 2 large, for structure and richness.
- Creamy peanut butter: 1/2 cup (120 g) for a smooth and nutty flavor.
- All-purpose flour: 1/2 cup (60 g) to provide structure to the cupcakes.
- Unsweetened cocoa powder: 1/4 cup (25 g) for a deep chocolate flavor.
- Baking powder: 1/4 teaspoon, for leavening.
- Salt: 1/4 teaspoon, to balance the sweetness.
- Mini peanut butter cups: 1/2 cup (80 g) chopped, plus extra for the center and topping of each cupcake.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Line a muffin tray with paper cups to prepare for baking.
- Step 2:
- In a medium-sized mixing bowl, melt the butter. Blend in the granulated and brown sugars, stirring until well combined.
- Step 3:
- Add in the eggs and creamy peanut butter, stirring until the mixture is smooth and well-blended.
- Step 4:
- In a separate bowl, mix together the flour, cocoa powder, baking powder, and salt.
- Step 5:
- Gradually incorporate the dry mixture into the wet ingredients, stirring just until the batter is smooth and combined. Avoid overmixing.
- Step 6:
- Gently fold the chopped mini peanut butter cups into the batter.
- Step 7:
- Spoon the batter into the lined muffin cups, filling them halfway. Place an extra mini peanut butter cup in the center of each filled cup for a gooey center.
- Step 8:
- Bake for 12-15 minutes, or until the edges are set but the centers remain soft and gooey.
- Step 9:
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.
Serving and Storage Tips
- Serve these cupcakes warm to enjoy the gooey, molten center at its best. The melted peanut butter cup inside makes each bite extra indulgent.
- Top with a drizzle of melted chocolate or a dollop of whipped cream for an extra touch of sweetness.
- If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave to melt the center again.
- These cupcakes pair wonderfully with a glass of milk or a hot cup of coffee.
Helpful Notes
- To create a salted peanut butter lava effect, sprinkle a pinch of sea salt on top of each cupcake before baking.
- For a twist, try using dark chocolate peanut butter cups for a richer flavor.
- You can make these cupcakes ahead of time and freeze them for up to 2 weeks. Reheat directly from the freezer in the microwave.
Tips from well-known chefs
- Chef Christina Tosi recommends using high-quality peanut butter for a smoother and more flavorful filling.
- Chef Dominique Ansel suggests adding a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
- Chef Ina Garten advises mixing in a handful of chopped peanuts for a crunchy texture contrast.