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Chocolate and Peanut Butter Lava Cupcakes

Chocolate and Peanut Butter Lava Cupcakes
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Indulge in the ultimate dessert experience with these Chocolate and Peanut Butter Lava Cupcakes. These delightful treats feature a rich chocolate base and a luscious peanut butter center that flows with every bite. Perfect for celebrations, casual get-togethers, or simply satisfying your sweet tooth, these cupcakes are sure to impress both family and friends. With their impressive presentation and decadent flavors, they will quickly become a favorite in your baking repertoire.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 1 cup + 2 tablespoon (135g) creamy peanut butter
  • 1/8 teaspoon salt
  • 3 cups (340g) powdered sugar, sifted
  • 6 tablespoons heavy whipping cream
  • 1 and 1/2 teaspoon pure vanilla extract
  • 3/4 cups (170g) unsalted butter, room temperature
  • 3 cups (340g) powdered sugar, sifted
  • ¼ cup (21g) unsweetened cocoa powder, sifted
  • 8 oz (227g) semi-sweet chocolate chips, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 4–6 tablespoons heavy cream or milk
  • 19 Peanut Butter Cups, frozen
  • 1 cup + 2 tablespoon (135g) all-purpose flour
  • 3/4 cup (63g) unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 1 and 1/8 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup + 2 tablespoon (223g) granulated sugar
  • 2 large eggs, room temperature
  • 6 tablespoons sour cream, room temperature
  • 2 and 1/2 teaspoons pure vanilla extract
  • 2 and 1/2 teaspoons instant coffee granules
  • 1 cup + 2 tablespoon (255g) buttermilk, room temperature
  • 1 cup (170g) Reese's peanut butter chips
  • 19 Peanut Butter Cups

Instructions

  1. Preheat your oven to 350°F (177°C) and line two cupcake pans with paper liners.
  2. In a large bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda. Whisk until combined, then set aside.
  3. In a stand mixer fitted with the paddle attachment or using a hand mixer in a large mixing bowl, beat the softened butter and granulated sugar on medium speed until pale and fluffy.
  4. Lower the mixer speed to medium-low. Add each egg one at a time, mixing after each addition until just combined.
  5. In a small bowl, mix together the vanilla extract and instant coffee granules. Add sour cream along with this mixture to your batter. Beat on medium speed until combined.
  6. Add one-third of your dry ingredients into the batter; beat until just combined. Follow with half of the buttermilk; mix well.
  7. Scoop about one tablespoon of batter into each cupcake liner before placing a frozen Peanut Butter Cup on top.
  8. Top off each liner with more batter until filled two-thirds full. Bake one tray at a time for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Once baked, remove from oven and allow to cool in pans for five minutes before transferring them to wire racks to cool completely before frosting.
  10. In a heat-safe bowl, combine peanut butter chips and heavy cream. Microwave in intervals until steaming hot and stir slowly until achieving a thick ganache consistency; set aside.
  11. Using your stand mixer or hand-held mixer again, beat together softened butter with salt on medium speed until light and fluffy.
  12. Turn our mixer down to low speed; gradually add half of powdered sugar alongside cocoa powder until just combined. Pour in cooled melted chocolate along with vanilla extract.
  13. Continue adding remaining powdered sugar gradually while mixing; add heavy cream or milk one tablespoon at a time until you reach desired smooth consistency.
  14. In another bowl using either stand mixer or hand-held device again beat together softened butter mixed with creamy peanut butter along with salt on medium speed till light.
  15. Switch back down to low-speed again gradually adding half of remaining powdered sugar mixing then pour heavy cream plus vanilla blending at medium-low till incorporated.
  16. Finally crank it up again briefly so everything becomes airy & fluffy.
  17. Use an apple corer or cupcake corer tool to core out centers from each cooled cupcake gently.
  18. Using spoonfuls or a piping bag fill those cored spaces generously with ganache.
  19. Fit large disposable piping bag equipped with star tip ensuring it rests flat against countertop, carefully spreading your chocolate frosting onto lower half.
  20. Pipe frosting mixture into separate bowl observing both swirls emerge as they’re ready! Pipe onto every single cupcake generously topped with a mini treat.

Nutrition

Find it online: https://delishcook.com/chocolate-and-peanut-butter-lava-cupcakes/