Imagine biting into a rich, chocolaty cupcake only to discover a gooey peanut butter core and a crown of glossy ganache – that’s exactly why Gooey Chocolate Peanut Butter Cupcakes deserve a spot in your baking rotation. These decadent cupcakes deliver a perfect harmony of deep chocolate flavor, creamy peanut butter, and melt-in-your-mouth texture, making them the ultimate treat for peanut butter cup fans and chocoholics alike!
Ingredients You’ll Need
Whipping up Gooey Chocolate Peanut Butter Cupcakes is all about using a handful of beloved, easy-to-find ingredients that magically transform into pure dessert bliss. Each element brings its own flair to the party, ensuring moist crumb, irresistible flavor, and showstopping looks.
- All-purpose flour: The foundation for tender cupcakes, giving structure without being dense.
- Unsweetened cocoa powder: Deepens the chocolate flavor and creates that rich, dark color.
- Baking powder: Helps the cupcakes rise for a fluffy texture.
- Baking soda: Reacts with the sour cream for a super-soft crumb.
- Salt: Enhances all the other flavors and balances the sweetness.
- Unsalted butter (softened): Adds irresistible richness and keeps the crumb moist.
- Granulated sugar: Sweetens the cupcakes and contributes to their delicate texture.
- Large eggs: Bind everything together and provide lift and structure.
- Vanilla extract: Adds warmth and rounds out the chocolate and peanut butter notes.
- Sour cream: Makes the cupcakes extra moist and tender—don’t skip it!
- Milk: Helps thin out the batter for a perfectly scoopable, not-too-thick consistency.
- Mini peanut butter cups: The secret gooey core that surprises (and delights) in every bite.
- Creamy peanut butter: Forms the dreamy peanut butter filling—use your favorite brand.
- Powdered sugar: Ensures the filling stays sweet and silky-smooth.
- Heavy cream (for filling): Makes the peanut butter filling lush and fluffy.
- Semi-sweet chocolate chips: The base for a rich, melt-in-your-mouth ganache topping.
- Heavy cream (for ganache): Transforms chocolate chips into that luscious, glossy finish.
How to Make Gooey Chocolate Peanut Butter Cupcakes
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This step ensures that all the leavening and cocoa are evenly distributed, so every cupcake will rise nicely and taste deeply chocolatey.
Step 2: Cream the Butter and Sugar
In a large bowl, use a mixer to beat the softened butter and granulated sugar until it’s light, fluffy, and pale. This aeration creates a fine, tender crumb – exactly what you want for Gooey Chocolate Peanut Butter Cupcakes!
Step 3: Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. The eggs add structure and richness, while vanilla softens the cocoa and highlights the peanut butter to come.
Step 4: Incorporate the Sour Cream and Dry Ingredients
Mix in the sour cream, then alternately add the dry ingredients and milk, beginning and ending with the dry mixture. Stir gently and stop as soon as everything is just combined—you don’t want to overwork the batter.
Step 5: Fill and Stuff the Cupcakes
Line a 12-cup muffin tin with cupcake liners and divide the batter evenly, filling each about two-thirds way. Press a mini peanut butter cup gently into the center of each cupcake, then cover with a little extra batter so the chocolate surprise is hidden away.
Step 6: Bake to Perfection
Bake in a preheated 350°F (175°C) oven for 18 to 20 minutes, until the cupcakes are set and a tester comes out with just a few moist crumbs. Let them cool completely before the next delicious step!
Step 7: Prepare the Peanut Butter Filling
Beat creamy peanut butter, powdered sugar, and a splash of heavy cream together until smooth and billowy. Once your cupcakes are cool, cut a small hole in the center of each and pipe in that luscious filling for even more peanut buttery goodness.
Step 8: Make the Ganache
Warm half a cup of heavy cream until just steaming, then pour over chocolate chips. Let it sit for a minute, then stir until smooth and glossy. This ganache is the crowning glory of Gooey Chocolate Peanut Butter Cupcakes—spoon it over each cupcake and let it set just enough to stay delightfully shiny.
How to Serve Gooey Chocolate Peanut Butter Cupcakes
Garnishes
You can never have too much peanut butter or chocolate on top! Sprinkle chopped peanut butter cups or drizzle a little melted peanut butter over the ganache for a finishing touch that looks (and tastes) bakery-worthy.
Side Dishes
Pair these cupcakes with a cold glass of milk or a scoop of vanilla ice cream for total dessert happiness. If you want something lighter, serve them with fresh strawberries or sliced bananas—the sweetness and freshness offer a lovely contrast to the indulgence of Gooey Chocolate Peanut Butter Cupcakes.
Creative Ways to Present
Turn these cupcakes into a centerpiece! Display them on a cake stand topped with extra chocolate curls, tuck cupcake toppers with fun messages, or arrange them in decorative wrappers for parties. For a dramatic effect, warm slightly before serving for an extra burst of gooeyness in every bite.
Make Ahead and Storage
Storing Leftovers
Keep your Gooey Chocolate Peanut Butter Cupcakes fresh by placing them in an airtight container. They’ll stay moist at room temperature for up to 2 days, or you can refrigerate for up to 5 days—just let them come to room temp before enjoying for the best flavor and softness!
Freezing
If you want to stash some away for later, freeze the cupcakes (without ganache) wrapped tightly in plastic and foil. They’ll last up to 2 months; thaw at room temperature, then glaze with ganache before serving for that fresh-from-the-oven magic.
Reheating
For the ooey-gooey experience, pop a cupcake in the microwave for 10-15 seconds. The peanut butter center will melt slightly and the ganache will turn glossy again—just like day one!
FAQs
Can I use natural peanut butter for the filling?
Absolutely! Just keep in mind that natural peanut butter is often looser and may separate, so give it a good stir before measuring, and consider adding a sprinkle more powdered sugar if you want a thicker consistency.
Do I have to use mini peanut butter cups, or can I swap in something else?
Mini peanut butter cups are classic for Gooey Chocolate Peanut Butter Cupcakes, but any similar-sized chocolate-peanut butter candy will work. You could even use a dollop of thick peanut butter mixed with chocolate chips as your hidden center.
How long do I have to let the cupcakes cool before filling or topping?
Patience here pays off! Wait until the cupcakes are completely cool before adding the peanut butter filling and ganache—otherwise, the filling might melt and the ganache could slide right off.
Can I double the recipe for a party?
Yes! This recipe scales beautifully. Simply double all of the ingredients and use two muffin tins, rotating them halfway through baking to ensure even results.
Are Gooey Chocolate Peanut Butter Cupcakes suitable for kids?
Definitely! Kids love the surprise inside, and these cupcakes are easy to eat by hand. Just keep in mind any nut allergies before sharing at school events or kids’ parties.
Final Thoughts
If you’re craving a bakery treat that’s outrageously decadent yet easy to whip up, Gooey Chocolate Peanut Butter Cupcakes are the answer. Share them at your next gathering or savor them with your afternoon coffee—you just might start a new family tradition. Happy baking!
Print
Gooey Chocolate Peanut Butter Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Gooey Chocolate Peanut Butter Cupcakes that are filled with a creamy peanut butter surprise and topped with rich ganache. A perfect treat for any chocolate and peanut butter lover!
Ingredients
Cupcake Batter:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
Peanut Butter Filling:
- 12 mini peanut butter cups
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
Ganache Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache topping)
Instructions
- Preheat oven and prepare batter: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Whisk together dry ingredients. In a separate bowl, beat butter and sugar, add eggs and vanilla, then mix in sour cream and milk. Combine wet and dry ingredients.
- Bake: Fill cupcake liners, press a peanut butter cup into each, and bake for 18-20 minutes. Cool.
- Prepare filling and ganache: Beat peanut butter, sugar, and cream for filling. Pipe into cupcakes. Make ganache by heating cream, pouring over chocolate chips, and stirring until smooth. Spoon over cupcakes.
Notes
- These cupcakes are best enjoyed with a garnish of chopped peanut butter cups or a drizzle of melted peanut butter.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
