Oh, yes 😍—Gooey Peanut Butter Lava Cupcakes are pure indulgence: soft chocolate cake on the outside, with a molten peanut butter center that oozes when you dig in. Here’s a simple, reliable recipe:
Ingredients (makes 6 cupcakes)
- ½ cup (115 g) unsalted butter, plus extra for greasing
- ½ cup (100 g) granulated sugar
- 2 large eggs
- ½ cup (65 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ½ tsp vanilla extract
- For the center: 6 heaping tsp peanut butter (or small peanut butter cups)
Optional: powdered sugar or chocolate drizzle for serving
Instructions
- Prep Oven and Pan:
- Preheat oven to 350°F (175°C).
- Grease a 6-cup muffin pan or line with cupcake liners.
- Make the Batter:
- Melt butter and let it cool slightly.
- Whisk together eggs and sugar until smooth.
- Stir in melted butter and vanilla.
- Fold in flour and cocoa powder until just combined—don’t overmix.
- Fill Cups:
- Spoon a bit of batter into each cupcake liner (about 1/3 full).
- Add 1 heaping teaspoon of peanut butter in the center.
- Cover with remaining batter until each cup is about ¾ full.
- Bake:
- Bake 12–14 minutes. The tops should be set, but the center is still soft.
- Let cool 2–3 minutes before removing from pan.
- Serve:
- Optional: dust with powdered sugar or drizzle with chocolate.
- Cut into the cupcake to reveal the gooey peanut butter center—prepare for oohs and aahs.
Tips:
- Molten Center: Don’t overbake—edges firm, center soft.
- Peanut Butter Cups Hack: Mini peanut butter cups work perfectly instead of a spoonful of PB.
- Make Ahead: Batter can be prepared and stored in fridge for a few hours before baking.
If you want, I can also give a “microwave mug version” that gives the same gooey peanut butter lava effect in under 2 minutes—super quick and dangerously good.
Do you want me to show that one?
