Description
Indulge in the decadent combination of rich chocolate and creamy peanut butter with these Gooey Chocolate Peanut Butter Cupcakes. These moist cupcakes are filled with a delightful surprise of gooey peanut butter and topped with a luscious chocolate ganache.
Ingredients
Scale
For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 12 mini peanut butter cups (unwrapped)
For the gooey peanut butter center:
- 1/2 cup creamy peanut butter
- 2 tablespoons powdered sugar
For the chocolate ganache topping (optional):
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare peanut butter center: In a small bowl, stir together peanut butter and powdered sugar, roll into 12 small balls, freeze for 10–15 minutes.
- Mix batter: In a large bowl, whisk together dry ingredients. In another bowl, whisk wet ingredients. Combine wet and dry ingredients.
- Fill cupcake liners: Spoon batter into liners, place a peanut butter ball and mini peanut butter cup in each, cover with more batter.
- Bake: Bake for 18–22 minutes until set. Let cool.
- Make ganache: Heat cream, pour over chocolate, stir until smooth. Drizzle over cupcakes.
Notes
- For extra gooey centers, serve cupcakes warm.
- Store at room temperature for up to 3 days or refrigerate.
- You can skip the ganache or use peanut butter frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
