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
Scale
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
