Here’s a recipe that will give you rich, moist chocolate cupcakes with a delicious peanut butter surprise and a gooey center. Let’s dive in!
Gooey Chocolate Peanut Butter Cupcakes
Ingredients
For the chocolate cupcakes:
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1 cup all-purpose flour
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1 cup granulated sugar
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6 tbsp unsweetened cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 large egg
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½ cup whole milk
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¼ cup vegetable oil (or melted butter)
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1 tsp vanilla extract
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½ cup boiling water
For the peanut butter filling:
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½ cup creamy peanut butter
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¼ cup powdered sugar
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2 tbsp unsalted butter, softened
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1-2 tbsp heavy cream or milk (to adjust consistency)
For the ganache topping:
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¾ cup semi-sweet chocolate chips
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½ cup heavy cream
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2 tbsp unsalted butter
Instructions
1. Prepare the cupcakes:
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Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, whisk the egg, milk, oil, and vanilla.
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Slowly add the wet ingredients into the dry mix and combine well.
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Carefully stir in the boiling water — the batter will be thin, and that’s okay; it helps create moist cupcakes.
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Pour the batter evenly into the cupcake liners, filling each about 2/3 full.
2. Bake:
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Bake for 18-20 minutes or until a toothpick inserted comes out mostly clean (a few crumbs are okay).
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Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack.
3. Make the peanut butter filling:
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In a bowl, beat together peanut butter, powdered sugar, and softened butter until smooth.
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Add heavy cream or milk, one tablespoon at a time, until the filling is creamy but thick enough to hold shape.
4. Core the cupcakes and fill:
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Once cupcakes are completely cool, use a small knife or cupcake corer to remove the center from each cupcake.
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Fill the hollow with about 1 tablespoon of the peanut butter filling.
5. Make the ganache:
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Heat the heavy cream until just about to simmer.
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Pour over the chocolate chips and butter in a heatproof bowl.
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Let sit for 1-2 minutes, then stir gently until smooth and glossy.
6. Finish the cupcakes:
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Spoon or drizzle the ganache over the filled cupcakes, allowing some to drip down the sides.
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Optional: Garnish with a sprinkle of crushed peanuts or a small dollop of peanut butter.
Tips for Ultimate Gooeyness:
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Use full-fat peanut butter for richer flavor.
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Don’t overbake the cupcakes; they should stay moist inside.
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You can refrigerate the cupcakes after adding ganache to help it set, but serve at room temp for the gooey effect.