Why You’ll Love This Recipe
These cupcakes combine the best of both worlds: a soft, fudgy chocolate base and a warm, melty peanut butter center. They’re surprisingly easy to make, with a simple batter and a hidden filling that creates a molten surprise when you bite in. No need for fancy tools or complicated techniques—just rich flavor, gooey texture, and a stunning dessert result.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Semi-sweet chocolate (melted)
- Unsalted butter (melted)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Milk
For the peanut butter lava filling:
- Creamy peanut butter
- Powdered sugar
- Pinch of salt (optional)
Optional toppings:
- Chocolate ganache
- Whipped cream
- Chopped peanuts
- Mini peanut butter cups
Directions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, mix the melted butter, melted chocolate, granulated sugar, and brown sugar until combined.
- Add the eggs one at a time, mixing well, then stir in the vanilla and milk.
- Gradually mix in the dry ingredients until a thick batter forms. Do not overmix.
- In a small bowl, mix the peanut butter with powdered sugar and a pinch of salt until smooth and thick. Roll into 12 small balls and place on a plate. Freeze for 10–15 minutes.
- Fill each cupcake liner halfway with chocolate batter, place one peanut butter ball in the center, and cover with more batter until the liner is about ¾ full.
- Bake for 18–22 minutes, or until the edges are set and the centers look slightly soft.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm for a gooey center or let cool completely for a fudgy texture.
Servings and timing
This recipe makes 12 cupcakes.
Prep time: 25 minutes
Bake time: 18–22 minutes
Cooling time: 15–20 minutes
Total time: about 1 hour
Variations
- Add chocolate chips: Stir mini chocolate chips into the batter for extra gooeyness.
- Nutella center: Replace the peanut butter filling with Nutella or cookie butter.
- Top with ganache: Pour a rich chocolate ganache over cooled cupcakes for a luxurious finish.
- Sprinkle sea salt: Add a touch of flaky sea salt on top to enhance the sweet and salty contrast.
- Make them gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze, wrap each cupcake tightly and store in a freezer-safe container for up to 2 months.
To reheat and revive the lava center, microwave for 10–15 seconds before serving.
FAQs
How do I get the lava center to stay gooey?
Freezing the peanut butter filling before baking helps it stay soft and molten when baked.
Can I use store-bought peanut butter cups instead?
Yes, simply press a mini peanut butter cup into the center of each cupcake before baking.
Can I make these ahead of time?
Yes, bake a day in advance and store in an airtight container. Reheat briefly before serving for the best lava effect.
What kind of chocolate should I use?
Use good-quality semi-sweet or dark chocolate for rich flavor and smooth texture.
Can I make these without liners?
Yes, just grease the cupcake pan thoroughly to prevent sticking.
Are these cupcakes very sweet?
They’re rich and chocolatey with balanced sweetness. Reduce the sugar slightly if you prefer a less sweet version.
Can I add frosting?
You can, but they’re rich enough on their own. A swirl of peanut butter frosting or ganache works beautifully if desired.
Do I need a mixer?
No, this recipe can be made by hand with a whisk and spatula.
Can I use chunky peanut butter?
Creamy is best for the lava effect, but chunky works if you like texture in the center.
Can I double the recipe?
Yes, double all ingredients and bake in batches for more cupcakes.
Conclusion
Peanut butter lava fudge cupcakes are a decadent dessert that brings the wow factor to any occasion. With a rich chocolate cupcake exterior and a warm, molten peanut butter core, these treats deliver indulgent flavor and texture in every bite. Easy to make and even easier to love, they’re a must-bake for anyone who adores the classic peanut butter and chocolate combo.
PrintPeanut Butter Lava Fudge Cupcakes
Peanut butter lava fudge cupcakes are rich chocolate cupcakes with a gooey peanut butter center that melts into the cake as it bakes, creating an indulgent dessert experience.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate (melted)
- 1/2 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- Peanut Butter Lava Filling:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- Pinch of salt (optional)
- Optional toppings: Chocolate ganache, whipped cream, chopped peanuts, mini peanut butter cups
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, mix melted butter, melted chocolate, granulated sugar, and brown sugar until combined.
- Add eggs one at a time, mixing well, then stir in vanilla and milk.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- In another bowl, mix peanut butter, powdered sugar, and salt until smooth. Roll into 12 small balls and freeze for 10–15 minutes.
- Fill each cupcake liner halfway with chocolate batter, place one peanut butter ball in the center, then cover with more batter until 3/4 full.
- Bake for 18–22 minutes, until edges are set and centers look slightly soft.
- Cool in pan for 5 minutes, then transfer to wire rack. Serve warm for lava effect or let cool for a fudgy center.
Notes
- Freeze the peanut butter balls to help keep the center gooey after baking.
- Serve cupcakes slightly warm to enjoy the molten center.
- Top with chocolate ganache or whipped cream for added indulgence.
- Store leftovers in the fridge and reheat briefly before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 24g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
