Description
Chocolate lovers rejoice with these irresistible gooey chocolate peanut butter cupcakes that blend rich cocoa and creamy peanut butter into one heavenly dessert. Sweet indulgence meets pure comfort, promising a delightful escape for anyone craving a delectable treat you won’t be able to resist.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
Filling and Topping:
- 1 cup creamy peanut butter
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
Decoration:
- 1/2 cup powdered sugar
- 2 tbsp chocolate syrup
- 1/4 cup chopped peanuts
- 3 tbsp unsalted butter
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners, ensuring even spacing for consistent baking.
- Sift together flour, cocoa powder, and baking powder in a large mixing bowl to eliminate any lumps and create a smooth dry mixture.
- In a separate bowl, whisk eggs, sugar, vegetable oil, milk, and vanilla extract until the mixture becomes smooth and fully incorporated.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until a uniform chocolate batter forms without overmixing.
- Fill each cupcake liner approximately 2/3 full with the chocolate batter, allowing room for rising during baking.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove cupcakes from the oven and let cool completely on a wire rack for about 30 minutes.
- Prepare the filling by warming peanut butter and heavy cream together, stirring until smooth and slightly runny.
- Use a small knife to create a core in each cupcake, then carefully fill the center with the warm peanut butter mixture.
- Melt chocolate chips and mix with softened butter to create a rich chocolate ganache for topping.
- Drizzle the chocolate ganache over each cupcake, allowing it to cascade down the sides.
- Sprinkle chopped peanuts and dust with powdered sugar for a final decorative touch.
- Finish by adding a light zigzag of chocolate syrup across the top for visual appeal and extra indulgence.
Notes
- Gentle mixing prevents tough cupcakes, so fold ingredients with a light hand to keep the texture tender and delicate.
- Create uniform cupcakes by using an ice cream scoop for precise batter portioning, ensuring even baking and consistent size.
- For gluten-free adaptation, replace all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurements and techniques.
- Cool cupcakes completely before filling to prevent structural collapse and maintain the integrity of the peanut butter center.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg