Name: Gooey Peanut Butter Lava Cupcakes Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 4 oz semi-sweet chocolate, chopped; 2 oz milk chocolate, chopped; 2 large eggs; 2 large egg yolks; 1/3 cup granulated sugar; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1/2 cup creamy peanut butter

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Imagine sinking your spoon into a cupcake, only to discover a molten, peanut-buttery center that oozes out in a river of flavor: that’s the joy of Gooey Peanut Butter Lava Cupcakes. This showstopping treat brings together the richness of chocolate and the irresistible creaminess of peanut butter in every bite. Whether you’re a die-hard chocolate devotee or a peanut butter fanatic, these cupcakes are pure heaven for anyone who believes dessert should be an experience. Welcome to the ultimate chocolate-peanut butter love story!

Gooey Peanut Butter Lava Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Gooey Peanut Butter Lava Cupcakes lies in simple, quality ingredients. Each one plays an essential part in building that signature lava-center, ultra-moist texture, and decadent flavor. Gather these pantry staples and a couple of sweet extras, and you’re on your way!

Unsalted Butter (1/2 cup): Gives richness and a tender crumb—always use unsalted to control the saltiness of your cupcakes.
Semi-Sweet Chocolate (4 oz, chopped): Adds deep cocoa notes and balances the sweetness; choose high-quality chocolate for the best flavor.
Milk Chocolate (2 oz, chopped): Lends a creamy, mellow background that highlights the chocolate-peanut butter balance.
Large Eggs (2): Bind everything together and help with that light, custardy texture.
Large Egg Yolks (2): Boost richness and ensure the cakes stay gooey without becoming runny.
Granulated Sugar (1/3 cup): Sweetens the batter and helps whip air into the eggs for a delicate rise.
All-Purpose Flour (1/4 cup): Just enough to provide structure without making the cupcakes dense.
Salt (1/4 teaspoon): Sharpens the chocolates’ flavor and balances the sweetness.
Vanilla Extract (1/2 teaspoon): Adds warmth and rounds out all the flavors.
Creamy Peanut Butter (1/2 cup): The star of the show, creating that iconic gooey, molten center—make sure it’s creamy for the perfect lava effect!

How to Make Gooey Peanut Butter Lava Cupcakes

Step 1: Preheat and Prepare Your Tin

Start by preheating your oven to a steamy 425°F (220°C), which is key for getting those perfectly gooey centers. Lightly grease and flour a 6-cup muffin tin (or line it with cupcake liners if you prefer an easy cleanup). This little bit of prep ensures your cupcakes will lift out beautifully, keeping all that molten goodness inside where it belongs.

Step 2: Melt the Chocolates and Butter

In a heatproof bowl, combine the unsalted butter, semi-sweet chocolate, and milk chocolate. Gently melt the mixture over a double boiler or in the microwave (30-second bursts, stirring between each) until everything is smooth and glossy. Allow it to cool just slightly so it doesn’t scramble the eggs in the next step, but don’t let it harden up.

Step 3: Whisk Eggs and Sugar

In a large mixing bowl, whisk the eggs, egg yolks, and granulated sugar together. You’re aiming for a thick, pale yellow batter that falls in ribbons off the whisk—about 2 minutes by hand. This step adds a bit of air for lift and ensures that irresistibly delicate texture in your Gooey Peanut Butter Lava Cupcakes.

Step 4: Combine Wet and Dry Ingredients

Gently whisk the melted chocolate mixture into your egg mixture, then add the vanilla extract and salt. Sprinkle the flour over the top and fold it in just until you no longer see streaks—overmixing can make your cupcakes dense, so stop as soon as it’s evenly incorporated.

Step 5: Fill, Add Peanut Butter, and Top Off

Spoon the cupcake batter into the prepared muffin cups, filling each one about halfway. Now comes the best part: add a heaping teaspoon of creamy peanut butter to the center of each cup. Use a cookie scoop or spoon to top with the remaining batter until each is about three-quarters full. This layering is the secret to that lava-flowing center!

Step 6: Bake to Perfection

Bake for 10–12 minutes—keep a close eye around the 10-minute mark! When the edges are set but the centers still look slightly soft, they’re done. This is what guarantees that lava effect. Let the cupcakes cool in the pan for 2 minutes, then gently remove them. Serve while still warm for the full molten experience.

How to Serve Gooey Peanut Butter Lava Cupcakes

Garnishes

Dress up your Gooey Peanut Butter Lava Cupcakes with a scoop of vanilla ice cream, a dusting of powdered sugar, or a generous drizzle of melted chocolate. For a salty kick, sprinkle a few flakes of sea salt on top—game changer!

Side Dishes

Balance the richness of these cupcakes with fresh berries, such as raspberries or sliced strawberries, whose tartness contrasts beautifully with chocolate and peanut butter. A little whipped cream or a cold glass of milk is classic, too.

Creative Ways to Present

Take dessert to the next level by serving each cupcake in a little ramekin, or flip the cupcake onto a plate and let that glorious peanut butter lava pool out for dramatic effect. Add a mini peanut butter cup or chocolate shard on top for a playful, bakery-style finish.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (a big “if!”), let any remaining Gooey Peanut Butter Lava Cupcakes cool completely. Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week to keep them moist and fudgy.

Freezing

These cupcakes freeze surprisingly well. Once completely cooled, wrap each cupcake tightly in plastic wrap and stash in a freezer-safe bag. They’ll keep for up to 2 months, and you can thaw them in the fridge or at room temperature whenever a chocolate-peanut butter craving strikes.

Reheating

To revive that signature gooey center, gently reheat a cupcake in the microwave for 15–20 seconds, just until warmed through. If reheating from frozen, give it an extra 10–15 seconds. Be careful not to overdo it, or you’ll lose that molten core!

FAQs

Can I use natural peanut butter instead of creamy?

It’s best to use conventional creamy peanut butter, as natural versions can be too oily or runny for a proper lava effect. For classic, oozing centers, stick with creamy every time.

How do I know when the cupcakes are done baking?

The secret is to look for set edges with slightly jiggly centers. Overbaking will turn your lava into a solid cake, so start checking around 10 minutes and trust your instincts for that perfect gooey finish.

Can I double the recipe to make more cupcakes?

Absolutely! Simply double all the ingredients and use a 12-cup muffin tin. Keep an eye on the baking time—depending on your oven, they may need a minute or two more or less.

Are Gooey Peanut Butter Lava Cupcakes gluten free?

The basic recipe contains all-purpose flour, but you can easily substitute a 1:1 gluten-free flour blend for the same molten results. Be sure your chocolate and peanut butter are also gluten-free!

What’s the best way to serve these for a party?

For parties, bake the cupcakes just before guests arrive and serve them warm with a mini scoop of ice cream or a drizzle of chocolate sauce. Individual ramekins can make serving extra special and mess-free.

Final Thoughts

If you’re looking for a dessert that will have everyone talking, you simply have to give these Gooey Peanut Butter Lava Cupcakes a try. They’re outrageously delicious and secretly simple to make. Set aside just 30 minutes, gather a few favorite ingredients, and treat yourself and your loved ones to the ultimate molten cupcake experience!

Gooey Peanut Butter Lava Cupcakes Recipe

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4.9 from 29 reviews

Author: admin
Total Time: 27 minutes
Yield: 6 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these decadent Gooey Peanut Butter Lava Cupcakes for a rich and satisfying dessert experience. These chocolatey treats have a surprise peanut butter center that oozes out when you dig in, creating a delightful combination of flavors.

Ingredients

Scale

Cupcake Batter:

1/2 cup unsalted butter
4 oz semi-sweet chocolate, chopped
2 oz milk chocolate, chopped
2 large eggs
2 large egg yolks
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Peanut Butter Filling:

1/2 cup creamy peanut butter

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C) and prepare a 6-cup muffin tin.
Melt the chocolates: Melt butter, semi-sweet chocolate, and milk chocolate together until smooth. Set aside to cool slightly.
Prepare the batter: Whisk eggs, egg yolks, and sugar until pale. Add melted chocolate, vanilla, salt, and flour, mix until combined.
Fill the molds: Fill each cup halfway with batter, add a dollop of peanut butter, top with more batter.
Bake: Bake for 10-12 minutes until set but centers are soft.
Serve: Let cool for 2 minutes, then remove from the pan and serve warm.