Peanut Butter Cup Lava Cupcakes Recipe

Introduction

These Peanut Butter Cup Lava Cupcakes are a dream dessert for chocolate and peanut butter lovers. With a quick prep time and simple ingredients, they deliver a molten chocolate center that oozes with flavor. If you enjoy peanut butter treats, you might also like these Peanut Butter Blossoms or these Peanut Butter Banana Chocolate Chip Cookies.

Ingredients

These decadent Peanut Butter Cup Lava Cakes combine rich chocolate batter with a molten peanut butter center for an irresistible dessert experience.

• 1/2 cup unsalted butter
• 4 ounces semi-sweet chocolate, chopped
• 1 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1/4 cup all-purpose flour
• 4 peanut butter cups (Reese’s or similar), unwrapped

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: This Peanut Butter Cup Lava Cupcakes recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Tools

Gather all ingredients for the Peanut Butter Cup Lava Cupcakes: flour, cocoa powder, sugar, eggs, butter, milk, baking powder, salt, and mini peanut butter cups. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Tip: Measure dry ingredients like flour and cocoa by spooning into the cup and leveling off for accuracy.

Step 2 — Mix the Dry Ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt until well combined and free of lumps.

Sifting the cocoa and flour together ensures a smooth, lump-free batter for your lava cupcakes.

Step 3 — Combine Wet Ingredients

In a separate large bowl, cream together ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then mix in 1 teaspoon vanilla extract and ½ cup milk.

Make sure your butter is at room temperature for easier creaming and a uniform texture.

Step 4 — Form the Cupcake Batter

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix—a few streaks of flour are okay.

Overmixing can lead to dense cupcakes; stop as soon as the flour disappears.

Step 5 — Fill Cupcake Liners and Add Peanut Butter Cups

Spoon about 1 tablespoon of batter into each cupcake liner. Place one unwrapped mini peanut butter cup in the center of each, then cover with another tablespoon of batter, filling liners about ⅔ full.

Ensuring the peanut butter cup is fully surrounded by batter prevents it from sinking or burning.

Step 6 — Bake to Perfection

Bake in the preheated 350°F oven for 18–22 minutes, or until the tops are set and a toothpick inserted near the edge (not the center) comes out clean.

The center should remain slightly soft for the molten lava effect. Avoid overbaking to keep the peanut butter filling gooey.

Step 7 — Cool and Serve Warm

Let the Peanut Butter Cup Lava Cupcakes cool in the pan for 5 minutes before transferring to a wire rack. Serve warm for the best molten center experience.

Tip: Reheat briefly in the microwave if serving later to restore the lava-like texture.

Nutritional Information

Calories	320
Protein	6g
Carbohydrates	38g
Fat	17g
Fiber	2g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — Use instead of all-purpose flour for a gluten-free option with a nutty flavor.
• Greek yogurt — Replace butter or oil for added protein and a moist, tangy cupcake.
• Coconut sugar — Substitute for refined sugar to lower the glycemic impact with caramel notes.
• Dark chocolate — Swap milk chocolate for richer antioxidants and less sugar.
• Unsweetened applesauce — Use in place of some fat to reduce calories while keeping moisture.
• Almond butter — Alternative to peanut butter for a different nut profile, often lower in sodium.
• Oat flour — Gluten-free flour substitute that adds fiber and a mild, wholesome taste.
• Stevia or erythritol — Zero-calorie sweeteners for a lower-carb version without sacrificing sweetness.

Serving Suggestions

• Pair with vanilla ice cream for a classic hot-and-cold dessert experience
• Serve warm for optimal molten peanut butter center flow
• Perfect for birthday parties and holiday gatherings
• Drizzle with chocolate sauce for extra decadence
• Garnish with crushed peanuts for texture contrast
• Accompany with cold milk or coffee to balance richness
• Create a dessert platter with other mini treats for variety

These Peanut Butter Cup Lava Cupcakes shine brightest when served immediately after baking, allowing the warm peanut butter filling to create that signature lava effect that makes them so irresistible.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops too much gluten. Fix: Mix until just combined to keep the crumb tender and light.
• Mistake: Using cold peanut butter that doesn’t melt properly. Fix: Ensure your peanut butter is at room temperature for a smooth, molten center.
• Mistake: Overfilling cupcake liners, causing batter overflow. Fix: Fill liners only ⅔ full to allow for proper rising without spilling.
• Mistake: Overbaking, which solidifies the lava center. Fix: Bake just until the edges are set but the center still jiggles slightly.
• Mistake: Not properly greasing the liners, leading to sticking. Fix: Use non-stick spray or high-quality liners to ensure easy release.
• Mistake: Skipping the cooling step before serving. Fix: Let cupcakes rest for 5–10 minutes so the lava center sets slightly but stays gooey.
• Mistake: Using the wrong cocoa powder, affecting flavor. Fix: Opt for natural cocoa powder for a balanced chocolate taste in your Peanut Butter Cup Lava Cupcakes.
• Mistake: Placing peanut butter cups too high in the batter. Fix: Sink them to the middle to prevent burning and ensure even melting.
• Mistake: Inaccurate oven temperature, causing uneven baking. Fix: Use an oven thermometer to verify the correct temperature for perfect results.

Storing Tips

• Fridge: Store cooled peanut butter cup lava cupcakes in an airtight container for up to 5 days.
• Freezer: Wrap individually in plastic wrap and freeze in a freezer-safe container for up to 3 months.
• Reheat: Microwave for 15-20 seconds until the center reaches 165°F for food safety and molten texture.

Always allow cupcakes to cool completely before storing to maintain texture and prevent condensation.

Conclusion

I hope you enjoy making these decadent Peanut Butter Cup Lava Cupcakes as much as we did! If you’re a peanut butter lover, you might also enjoy our Peanut Butter Sandwich Cookies Recipe. Don’t forget to rate this recipe and leave a comment below—we love hearing from you!

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FAQs

Can I make these Peanut Butter Cup Lava Cupcakes ahead of time?

You can prepare the batter and fill the cupcake liners a few hours in advance, but bake them just before serving. This ensures the molten peanut butter center flows perfectly when you bite into them.

What is the best way to store leftover cupcakes?

Store any leftover Peanut Butter Cup Lava Cupcakes in an airtight container at room temperature for up to two days. Reheat briefly in the microwave to restore the gooey lava center before enjoying.

Can I use a different type of chocolate for this recipe?

Yes, you can substitute the chocolate, but for the best results in this Recipe Title: Peanut Butter Cup Lava Cupcakes, use high-quality chocolate that melts smoothly. Milk or dark chocolate chips work well to complement the peanut butter filling.