Description
Indulge in these decadent Gooey Chocolate Peanut Butter Cupcakes that combine rich chocolate cake with a creamy peanut butter filling and fluffy peanut butter frosting. Perfectly moist and packed with flavor, these cupcakes are an irresistible treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) boiling water
Peanut Butter Filling
- 1/2 cup (125g) creamy peanut butter
- 1/4 cup (30g) powdered sugar
- 1/4 teaspoon vanilla extract
Peanut Butter Frosting
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (125g) creamy peanut butter
- 2 cups (240g) powdered sugar
- 1/4 cup (60ml) whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the Cupcake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the dry ingredients to the wet ingredients in alternating increments with the whole milk, starting and ending with the dry ingredients. Mix until just combined. Finally, stir in the boiling water until the batter is smooth.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- Prepare the Peanut Butter Filling: In a small bowl, mix creamy peanut butter, powdered sugar, and vanilla extract until smooth.
- Fill the Cupcakes: Using a small knife or cupcake corer, remove a small portion from the center of each cooled cupcake to create a well. Fill each with the peanut butter mixture, smoothing the tops.
- Prepare the Peanut Butter Frosting: In a large bowl, beat the softened butter and creamy peanut butter until smooth and creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until the frosting is light and fluffy.
- Frost the Cupcakes: Pipe or spread the peanut butter frosting onto the filled cupcakes using a piping bag fitted with a star tip or a knife.
- Serve: Enjoy your gooey chocolate peanut butter cupcakes fresh for the best taste and texture.
Notes
- Ensure all ingredients are at room temperature for optimal mixing.
- Use cupcake liners to prevent sticking and make cleanup easier.
- Allow cupcakes to cool completely before filling and frosting to avoid melting the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a richer flavor, use natural peanut butter or add chopped peanuts for texture.
