Why You’ll Love This Recipe
Chocolate and peanut butter are one of the most iconic pairings in dessert history, and these Gooey Chocolate Peanut Butter Cupcakes take that combination to the next level. With a moist chocolate cupcake base, a rich peanut butter filling, and a luscious topping, these cupcakes are pure indulgence. Each bite offers layers of flavor—deep chocolate, creamy peanut butter, and a melt-in-your-mouth gooey center.
What I especially love about this recipe is how versatile it is. You can serve these cupcakes as an everyday treat, but they’re also elegant enough for birthdays or special gatherings. I once tried adding a drizzle of warm ganache on top, and it turned them into bakery-style showstoppers. Whether you’re a chocolate lover, a peanut butter fanatic, or both, these cupcakes will satisfy every craving.
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Gooey Chocolate Peanut Butter Cupcakes – A Decadent Duo in Every Bite
- Total Time: 40 mins
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Gooey Chocolate Peanut Butter Cupcakes are decadent, fudgy chocolate cupcakes filled with creamy peanut butter and topped with a rich chocolate ganache or frosting. A heavenly treat for chocolate and peanut butter lovers alike.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup creamy peanut butter (for filling)
- 12 mini peanut butter cups (optional, for center)
- 1/2 cup heavy cream (for ganache)
- 4 oz semi-sweet chocolate, chopped (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Beat in eggs and vanilla extract until combined.
- Alternate adding dry ingredients and buttermilk to the wet mixture, mixing until just combined.
- Fill each cupcake liner halfway with batter. Add 1 tsp peanut butter (and a mini peanut butter cup if desired), then top with more batter until 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out mostly clean (gooey center is okay).
- Cool cupcakes in pan for 5 minutes, then transfer to a wire rack.
- For ganache, heat heavy cream until just simmering and pour over chopped chocolate. Stir until smooth.
- Spoon ganache over cooled cupcakes and let set before serving.
Notes
- For extra richness, drizzle with melted peanut butter before serving.
- Store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- You can also frost with chocolate buttercream instead of ganache.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Provides the structure for the chocolate cupcakes.
Cocoa powder
Adds rich, deep chocolate flavor and color.
Baking powder and baking soda
Help the cupcakes rise and stay fluffy.
Salt
Balances sweetness and intensifies the chocolate.
Sugar
Granulated sugar sweetens the cupcakes and keeps them moist.
Eggs
Bind the ingredients and add richness.
Milk (or buttermilk)
Adds moisture and tenderness to the cupcakes.
Vegetable oil
Keeps the cupcakes soft and prevents them from drying out.
Vanilla extract
Enhances the chocolate flavor.
Hot coffee (or hot water)
Deepens the chocolate flavor and makes the batter smooth.
Peanut butter
Creamy peanut butter creates the gooey filling.
Powdered sugar
Used to sweeten and thicken the peanut butter filling.
Butter
Blended with peanut butter for a smooth, rich texture.
Chocolate chips (optional)
Can be added to the batter or melted for topping.
Directions
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat sugar, eggs, milk, oil, and vanilla until smooth. Slowly add dry ingredients into the wet mixture, then stir in hot coffee until the batter is thin and glossy.
For the filling, beat peanut butter, softened butter, and powdered sugar until creamy and thick. Roll small scoops into balls to insert into the cupcakes.
Fill cupcake liners halfway with chocolate batter. Place a peanut butter ball in the center of each, then cover with more batter until two-thirds full. Bake for 18–20 minutes, or until cupcakes spring back lightly when touched. The centers should remain gooey.
Cool for 10 minutes before topping with frosting or ganache if desired.
Equipment needed
- Muffin tin with liners
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cooling rack
Servings and timing
This recipe makes 12 cupcakes. Preparation takes 20 minutes, baking requires 20 minutes, and cooling adds 10 minutes. Total time is about 50 minutes.
Storage/reheating
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For a warm, gooey center, microwave each cupcake for about 10–15 seconds before serving. They can also be frozen for up to 2 months—thaw in the refrigerator overnight before enjoying.
Variations and Customizations
Ganache-Topped Cupcakes
Pour warm chocolate ganache over cooled cupcakes for a glossy finish.
Salted Peanut Butter Cupcakes
Sprinkle sea salt on top for a sweet-salty flavor balance.
Reese’s Cup Surprise
Press a mini peanut butter cup into the batter instead of the homemade filling.
Double Chocolate Cupcakes
Add chocolate chips to the batter for extra richness.
Frosted Cupcakes
Top with peanut butter buttercream, chocolate frosting, or a swirl of both.
Nutella Twist
Swap peanut butter with Nutella for a hazelnut variation.
Mocha Peanut Butter Cupcakes
Add espresso powder to the batter for a coffee-chocolate kick.
Gluten-Free Cupcakes
Use a gluten-free flour blend instead of all-purpose flour.
Vegan Option
Replace eggs with flax eggs, use almond milk, and dairy-free butter.
Caramel Drizzle
Finish with a drizzle of caramel sauce for added indulgence.
FAQs
How do I keep the peanut butter filling gooey?
Don’t overbake—the filling stays softer when the cupcakes are baked just until set.
Can I use chunky peanut butter?
Yes, but creamy gives a smoother center.
Can I make these ahead of time?
Yes, they store well and taste even better the next day.
Do I need to chill the filling before using?
Chilling makes it easier to roll into balls, but it’s not required.
Can I use boxed cake mix?
Yes, substitute your favorite chocolate cake mix for the cupcake base.
Conclusion
Gooey Chocolate Peanut Butter Cupcakes are a decadent dessert that blends the richness of chocolate with the creamy, nutty goodness of peanut butter. With their soft cake, gooey filling, and endless topping options, they’re guaranteed to be a hit at any gathering. Whether you keep them simple or dress them up with frosting and ganache, these cupcakes will satisfy every sweet tooth and peanut butter lover in the room.