Description
These Gooey Chocolate Peanut Butter Cupcakes combine rich chocolate cake with a creamy peanut butter filling and fluffy peanut butter frosting. Perfectly moist and indulgent, these cupcakes bring together the classic flavors of chocolate and peanut butter for a delightful treat that’s great 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 to prepare for baking.
- 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 eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually add the dry ingredients alternating with whole milk, beginning and ending with the dry ingredients. Finally, stir in boiling water to create a smooth batter.
- Fill the Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Peanut Butter Filling: In a small bowl, blend creamy peanut butter, powdered sugar, and vanilla extract until smooth to create a luscious filling.
- Fill the Cupcakes: Once cooled, use a small knife or cupcake corer to remove a small center portion from each cupcake. Fill the well with the peanut butter mixture, smoothing the top.
- Prepare the Peanut Butter Frosting: In a large bowl, beat 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 the peanut butter frosting onto each cupcake with a star tip or spread with a knife for a decorative finish.
- Serve: Enjoy your gooey chocolate peanut butter cupcakes fresh and share the delight.
Notes
- Ensure the butter is softened to room temperature for smooth batter and frosting.
- Boiling water added to the batter intensifies the cocoa flavor and makes the cupcakes moist.
- Use a cupcake corer or small knife carefully to avoid breaking the cupcakes when filling.
- For a dairy-free alternative, substitute whole milk and butter with plant-based versions.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
