If you’re craving a dessert that perfectly balances rich, fudgy chocolate with creamy, dreamy peanut butter, this Gooey Chocolate Peanut Butter Cupcakes Recipe is your new best friend. These cupcakes are irresistibly soft, with a molten peanut butter surprise in every bite that makes them stand out from ordinary cupcakes. They’re not only a feast for your taste buds but also a joy to make, combining simple pantry staples into a mouthwatering treat that’s sure to impress at any gathering or cozy night in.
Ingredients You’ll Need
This recipe relies on straightforward ingredients you probably already have on hand, each one playing a crucial role in achieving that perfect gooey texture and decadent flavor combination.
- 1 cup all-purpose flour: The base to give structure and tenderness to your cupcakes.
- ½ cup unsweetened cocoa powder: Adds deep, rich chocolate flavor without extra sweetness.
- 1 teaspoon baking soda: Helps the cupcakes rise and become light and fluffy.
- ½ teaspoon salt: Enhances all the other flavors and balances the sweetness.
- ½ cup granulated sugar: Sweetens while contributing to a tender crumb.
- ½ cup packed brown sugar: Adds moisture and a hint of caramel complexity.
- ½ cup unsalted butter (melted): Creates richness and a velvety texture.
- 2 large eggs: Bind everything together for structure and softness.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic note that elevates the flavors.
- ½ cup sour cream: Keeps the cupcakes moist and tender with a slight tang.
- ¼ cup milk: Balances the batter’s thickness for a perfect rise.
- ¾ cup mini chocolate chips: Sprinkles of chocolate throughout that melt into pockets of delight.
- 12 mini peanut butter cups (unwrapped): The gooey center surprise everyone will love.
- ½ cup creamy peanut butter: Forms the luscious filling that complements the chocolate.
- ¼ cup powdered sugar: Sweetens and lightens the peanut butter filling.
- 2 tablespoons unsalted butter (softened): Adds richness and creaminess to the peanut butter mixture.
How to Make Gooey Chocolate Peanut Butter Cupcakes Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This ensures your cupcakes bake evenly and release easily later. Next, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl—dry ingredients well combined lay the foundation for an even texture and rich chocolate flavor.
Step 2: Mix Sugars and Butter
In a separate large bowl, blend together the granulated sugar, brown sugar, and melted butter until the mixture is smooth and homogenous. This step is key for achieving a tender crumb and ensuring the right amount of moisture throughout your cupcakes.
Step 3: Add Eggs and Flavorings
One at a time, incorporate the eggs into the sugar-butter mixture, mixing thoroughly after each addition. Then stir in the vanilla extract, sour cream, and milk to create a luscious, slightly tangy, and smooth batter that keeps the cupcakes moist and flavorful.
Step 4: Combine Wet and Dry Ingredients
Gradually mix the dry ingredient mixture into the wet one, stirring until just smooth—it’s important not to overmix here, so your cupcakes stay tender. Then gently fold in those mini chocolate chips, giving the batter irresistible pockets of melty chocolate throughout.
Step 5: Make the Peanut Butter Filling
In a small bowl, combine the creamy peanut butter, powdered sugar, and softened butter until smooth and creamy. This filling is what gives these cupcakes their legendary gooey, peanut buttery heart that everyone will talk about.
Step 6: Assemble and Bake
Scoop about 2 tablespoons of batter into each cupcake liner. Nestle one mini peanut butter cup in the center of each, then spoon a dollop of the peanut butter filling on top. Cover the filling with more batter until each liner is about three-quarters full—this layering traps the gooey surprise inside during baking. Bake for 18 to 22 minutes or until the tops spring back lightly to the touch. Let cool in the pan for 5 minutes before transferring to a wire rack.
How to Serve Gooey Chocolate Peanut Butter Cupcakes Recipe
Garnishes
Sprinkle a few mini chocolate chips or a drizzle of melted chocolate over the cooled cupcakes for a decorative touch. A dollop of whipped cream or a swirl of peanut butter frosting makes them even more indulgent and visually tempting.
Side Dishes
Pair these cupcakes with a cold glass of milk or a scoop of vanilla bean ice cream. The cool and creamy contrast highlights the warm, gooey textures and rounds out a luxurious dessert experience.
Creative Ways to Present
Serve these cupcakes in cute mini cupcake liners or place them individually in clear cellophane bags tied with a ribbon for an adorable gift. You can even layer cupcake pieces with whipped cream and crushed peanut butter cups in a glass for a show-stopping dessert parfait.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days to maintain their moist texture. If your kitchen is warm, refrigerate them but bring to room temperature before serving for best gooey flavor.
Freezing
Wrap cupcakes individually in plastic wrap and place in a freezer-safe container or bag. They can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge for gentle defrosting.
Reheating
Warm thawed cupcakes in the microwave for 10 to 15 seconds to revive that signature gooey texture. Be careful not to overheat, as peanut butter fillings can become too runny if warmed excessively.
FAQs
Can I use crunchy peanut butter instead of creamy in this Gooey Chocolate Peanut Butter Cupcakes Recipe?
Yes, you can use crunchy peanut butter if you like a bit of texture in the filling, but creamy peanut butter will give you that smooth, velvety center that balances perfectly with the cupcake’s softness.
Can I substitute the sour cream with something else?
If you don’t have sour cream, plain Greek yogurt is a great substitute that also adds moisture and a slight tang to keep the cupcakes tender and flavorful.
Is it necessary to unwrapped the mini peanut butter cups before baking?
Absolutely yes! Wrappers can melt or stick to the cupcake batter, so unwrapping ensures the peanut butter cup bakes smoothly into the center without any unwanted paper texture.
How can I make these cupcakes even more chocolatey?
For chocolate lovers, try adding a chocolate ganache drizzle or folding in an extra ¼ cup of mini chocolate chips into the batter. Using high-quality cocoa powder also makes a big difference in flavor depth.
Can I double this Gooey Chocolate Peanut Butter Cupcakes Recipe for a larger batch?
Definitely! Just double all the ingredients and bake in two muffin tins or multiple batches. Just keep an eye on baking times, as ovens vary slightly.
Final Thoughts
This Gooey Chocolate Peanut Butter Cupcakes Recipe is truly one of those magical desserts that brings comfort and delight with every bite. It’s simple enough for a weeknight treat but special enough to impress guests or celebrate any occasion. I can’t wait for you to try it and discover just how irresistible a gooey peanut butter center inside a rich chocolate cupcake can be — you’re going to fall in love!
Print
Gooey Chocolate Peanut Butter Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Gooey Chocolate Peanut Butter Cupcakes combine rich cocoa-flavored cake with pockets of melty peanut butter and mini peanut butter cups, creating a decadent dessert perfect for chocolate and peanut butter lovers.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- ¾ cup mini chocolate chips
Filling Ingredients
- 12 mini peanut butter cups (unwrapped)
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
- 2 tablespoons unsalted butter (softened)
Instructions
- Prepare the oven and muffin tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine sugars and butter: In a large bowl, mix the granulated sugar, brown sugar, and melted unsalted butter until fully combined for a smooth, rich base.
- Add eggs and liquids: Incorporate eggs one at a time, then stir in the vanilla extract, sour cream, and milk to create a creamy batter.
- Combine dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until a smooth, uniform batter forms without overmixing.
- Fold in chocolate chips: Stir in the mini chocolate chips for added texture and chocolate bursts in each cupcake.
- Prepare the peanut butter filling: In a small bowl, mix creamy peanut butter, powdered sugar, and softened butter until smooth and spreadable.
- Assemble cupcakes: Spoon about 2 tablespoons of batter into each cupcake liner. Place one mini peanut butter cup in the center of each, then top with a spoonful of the peanut butter filling. Cover with remaining batter until liners are about ¾ full.
- Bake: Bake in the preheated oven for 18–22 minutes or until cupcake tops spring back lightly when touched, indicating doneness.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving to allow flavors to set.
Notes
- For an extra gooey center, freeze the mini peanut butter cups before inserting them into the batter.
- Top these cupcakes with chocolate ganache or peanut butter frosting for an added layer of indulgence.
