Description
Rich chocolate cupcakes with peanut butter volcano erupting from their molten centers create an irresistible dessert sensation. Sweet meets savory in this playful treat that will delight chocolate enthusiasts and make you crave another delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
Filling Ingredients:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tablespoons milk
Frosting and Finishing Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven at 350°F (175°C) and line a muffin pan with cupcake liners, ensuring even spacing.
- Sift together flour, cocoa powder, baking soda, and salt in a medium mixing bowl, creating a uniform dry mixture.
- In a separate large bowl, whisk sugar, vegetable oil, eggs, and vanilla extract until thoroughly blended and slightly frothy.
- Gradually fold dry ingredients into wet mixture, alternating with milk to maintain a smooth, lump-free batter.
- Distribute batter evenly into prepared liners, filling each approximately two-thirds full to allow proper rising during baking.
- Bake cupcakes for 18-20 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cupcakes to cool completely on a wire rack, preventing moisture condensation.
- Create peanut butter filling by whisking peanut butter, powdered sugar, and milk until achieving a creamy, spreadable consistency.
- Carefully hollow out the center of each cooled cupcake using a small knife or cupcake corer.
- Fill the cupcake centers with prepared peanut butter mixture, ensuring even distribution.
- Prepare frosting by beating butter and peanut butter until light and fluffy, then gradually incorporate powdered sugar, milk, and vanilla.
- Transfer frosting to a piping bag and elegantly pipe decorative swirls atop each filled cupcake.
Notes
- Dark or semi-sweet chocolate creates deeper, richer flavor profiles compared to milk chocolate, enhancing the overall cupcake complexity.
- Adding sour cream or Greek yogurt alongside milk ensures incredibly soft, tender cupcake texture that doesn’t dry out quickly.
- Use a small knife or apple corer to create precise centers for peanut butter filling, preventing messy overflow during stuffing process.
- Swap regular flour with gluten-free blend, use coconut oil instead of vegetable oil, and replace eggs with flax eggs for allergen-friendly version.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 311 kcal
- Sugar: 28 g
- Sodium: 142 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 37 mg