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
Scale
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.
