If you have a serious sweet tooth and a love for rich, decadent flavors, I’m beyond excited to share this Gooey Chocolate Peanut Butter Cupcakes Recipe with you. These cupcakes are the perfect harmony of deep chocolate and creamy peanut butter, with a melty surprise center that keeps every bite irresistible. Whether you’re baking for a special occasion or simply indulging your cravings, these cupcakes will quickly become a treasured favorite that brings smiles and happy sighs around the table.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward lovable cupcakes bursting with flavor. Each component plays a crucial role—like the cocoa powder that gives the chocolate its rich depth, or the peanut butter that balances creaminess with a little salty kick. Let’s take a closer look:
- 1 1/2 cups all-purpose flour: The perfect base that gives structure without overpowering.
- 1/2 cup unsweetened cocoa powder: For that intense chocolate flavor that makes these cupcakes stand out.
- 1 tsp baking powder: Helps give the cupcakes their tender rise.
- 1/2 tsp baking soda: Adds lightness and prevents heaviness in the crumb.
- 1/4 tsp salt: Enhances all the sweet and savory flavors.
- 1/2 cup granulated sugar: Adds subtle sweetness and a delicate crumb.
- 1/2 cup brown sugar (packed): Adds moisture and a hint of caramel complexity.
- 2 large eggs: Bind everything together and enrich the batter.
- 1/2 cup buttermilk (or regular milk): Tenderizes and adds a slight tang for balance.
- 1/2 cup vegetable oil: Keeps cupcakes moist and soft.
- 1 tsp vanilla extract: For a warm, inviting aroma and flavor depth.
- 1/2 cup boiling water: Unlocks the cocoa’s richness and makes the batter silky smooth.
- 1/2 cup peanut butter (smooth or chunky, your preference): The gooey surprise tucked inside each cupcake.
- 1/2 cup peanut butter (creamy): Key ingredient in the luscious peanut butter filling and frosting.
- 1/4 cup powdered sugar: Sweetens the peanut butter filling gently.
- 1/2 cup unsalted butter (softened): Creates a creamy, dreamy frosting texture.
- 3 cups powdered sugar: Sweetens the frosting and gives it the perfect consistency.
- 1 tsp vanilla extract: Adds warmth and complements the peanut butter beautifully.
- 2 tbsp milk (adjust for desired consistency): Smooths the frosting to just the right spreadability.
How to Make Gooey Chocolate Peanut Butter Cupcakes Recipe
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures that the leavening agents and the chocolate are evenly distributed so every cupcake bakes perfectly.
Step 2: Combine Wet Ingredients
In a large bowl, beat together granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and creamy. This lovely blend is the heart of your batter, bringing moisture and sweetness all-in-one.
Step 3: Incorporate Dry into Wet
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Careful not to overmix here—keep the batter tender and light!
Step 4: Add Boiling Water
Pour the boiling water into the batter and mix until smooth. Yes, the batter will be thin; this step unlocks the cocoa powder’s full flavor and results in moist cupcakes with an amazing crumb.
Step 5: Prepare Cupcakes for Baking
Spoon the batter halfway into lined muffin tins. Then drop a teaspoon of peanut butter right in the center of each cupcake. Cover with more batter until the liner is about three-quarters full. This little peanut butter belly is what makes these cupcakes delightfully gooey.
Step 6: Bake and Cool
Bake at the recommended temperature for 18-22 minutes. The cupcakes should pass the toothpick test with flying colors, except around the ooey-gooey peanut butter centers, which remain shiny and soft. Let cool in the pan briefly before moving to a wire rack.
Step 7: Prepare the Peanut Butter Filling
Mix the peanut butter with powdered sugar until smooth—this creamy filling will take the gooey factor to the next level when spooned into the cupcakes.
Step 8: Make the Peanut Butter Frosting
Beat softened butter and peanut butter together until creamy, then slowly incorporate powdered sugar, vanilla extract, and milk. Adjust the texture as needed for a frosting that’s silky and perfect for piping.
Step 9: Assemble Your Cupcakes
Once cooled completely, hollow out the centers of the cupcakes slightly. Fill the holes with the peanut butter filling, then top with a generous swirl of peanut butter frosting. If you want to get fancy, drizzle with melted chocolate or sprinkle chopped peanuts on top.
How to Serve Gooey Chocolate Peanut Butter Cupcakes Recipe
Garnishes
Add a personal touch by garnishing your cupcakes with mini chocolate chips, crushed peanuts, or even a drizzle of caramel sauce. These simple extras bring extra texture and elevate the presentation, making each cupcake look as delicious as it tastes.
Side Dishes
These cupcakes are rich, so light accompaniments like fresh berries, a scoop of vanilla ice cream, or a dollop of whipped cream provide a lovely balancing contrast. A hot cup of coffee or milk also pairs beautifully, enhancing the indulgent experience.
Creative Ways to Present
For a party, display your cupcakes on a tiered stand to give them the spotlight they deserve. You can also place each cupcake in decorative liners or wrap them with a festive ribbon. Personalizing each with a fun toothpick flag or edible glitter can make these treats unforgettable.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container at room temperature for up to two days to keep the cupcakes moist and fresh. If your kitchen feels warm, refrigeration will help, but bring the cupcakes back to room temperature before serving for the best flavor.
Freezing
You can freeze these cupcakes without frosting for up to one month. Wrap them individually in plastic wrap and place in a freezer-safe bag. When ready, thaw overnight in the refrigerator and frost before serving for a freshly baked taste whenever you want.
Reheating
For that just-baked softness, warm cupcakes in the microwave for about 15 seconds. Avoid overheating to keep the peanut butter center gooey and the cupcake moist without drying it out.
FAQs
Can I use crunchy peanut butter instead of smooth?
Absolutely! Crunchy peanut butter adds a delightful texture contrast inside and in the frosting. Feel free to choose what you love most.
Is it possible to substitute buttermilk?
Yes, use regular milk with a teaspoon of lemon juice or vinegar added as a quick buttermilk substitute. This keeps the cupcakes tender and flavorful.
How do I prevent the peanut butter from sinking to the bottom?
Adding the peanut butter in layers like in this recipe—the center dollop covered with batter—helps it stay put, creating that gooey surprise. Try not to overfill the muffin liners for best results.
Can I make these cupcakes gluten-free?
Sure thing. Swap the all-purpose flour with a gluten-free blend, ideally one with xanthan gum for structure. The texture might vary slightly but the flavor remains incredible.
How do I make the frosting less sweet?
Reduce the powdered sugar slightly and add a pinch of salt or a splash of cream cheese for tanginess to balance the sweetness perfectly.
Final Thoughts
This Gooey Chocolate Peanut Butter Cupcakes Recipe is truly a game-changer when you want a dessert that feels homemade, comforting, and downright delicious. Each step leads to cupcakes that are luscious, melty, and full of love. I hope you have as much fun baking and sharing these treats as I do every single time. Go ahead and treat yourself to this chocolate and peanut butter dream—you won’t regret it!
Print
Gooey Chocolate Peanut Butter Cupcakes Recipe
- Total Time: 42 minutes
- Yield: 12 servings 1x
Description
These Gooey Chocolate Peanut Butter Cupcakes combine rich, moist chocolate cake with a surprise peanut butter center and a creamy peanut butter frosting. Perfectly balanced with sweet and salty flavors, these cupcakes are a decadent treat for chocolate and peanut butter lovers alike.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1/2 cup buttermilk (or regular milk)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
- Peanut butter filling: 1/2 cup peanut butter (smooth or chunky, your preference), 1/4 cup powdered sugar
Peanut Butter Frosting
- 1/2 cup unsalted butter (softened)
- 1/2 cup peanut butter (creamy)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk (adjust for desired consistency)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Mix Wet Ingredients: In a large bowl, beat together granulated sugar, brown sugar, eggs, buttermilk (or regular milk), vegetable oil, and vanilla extract until mixture is smooth and fully combined, which provides moisture and richness to the batter.
- Combine Dry and Wet: Gradually add the dry mixture to the wet ingredients, stirring until just combined to avoid overmixing and tough cupcakes.
- Add Boiling Water: Carefully mix in the boiling water until smooth; this thins the batter, yielding moist cupcakes with a tender crumb.
- Fill Muffin Tin Partially: Spoon the batter into a prepared muffin tin lined with cupcake liners, filling each about halfway to leave room for the peanut butter center.
- Add Peanut Butter Center: Drop about 1 teaspoon of peanut butter into the center of each filled liner, then cover with more batter until liners are about 3/4 full to encase the filling.
- Bake Cupcakes: Bake at 350°F (175°C) for 18-22 minutes until a toothpick inserted into the cake (not the peanut butter center) comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Peanut Butter Filling: In a small bowl, mix 1/2 cup peanut butter with 1/4 cup powdered sugar until smooth; set aside for filling cupcake centers after baking.
- Make Peanut Butter Frosting: In a medium bowl, beat softened butter and peanut butter together until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract and milk, then beat until frosting reaches the desired consistency, adjusting milk or powdered sugar as necessary.
- Assemble Cupcakes: Once cupcakes are cooled, use a small knife to create a hole in the center of each. Spoon the peanut butter filling into the holes, then frost each cupcake with a swirl of peanut butter frosting.
- Optional Decoration: Drizzle melted chocolate or sprinkle chopped peanuts on top for added texture and flavor.
Notes
- The batter will be thin after adding boiling water, which is normal and ensures a moist cupcake.
- You can use either smooth or chunky peanut butter based on preference for the filling.
- Adjust the frosting consistency with milk or powdered sugar for easier spreading or piping.
- For a more intense chocolate flavor, consider using Dutch-processed cocoa powder.
- Ensure cupcakes are completely cooled before filling and frosting to prevent melting.
- Leftover frosting can be stored in an airtight container in the refrigerator for up to one week; bring to room temperature before use.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
