Description

These gooey chocolate peanut butter cupcakes are the ultimate treat for chocolate and peanut butter lovers! With a rich, moist chocolate base and a creamy peanut butter center, they’re decadent, indulgent, and incredibly easy to make. Perfect for birthdays, special occasions, or whenever you crave a chocolatey delight!

Ingredients

Units Scale

For the Chocolate Cupcakes:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil (or melted butter)
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup hot water or hot coffee (enhances the chocolate flavor)

For the Peanut Butter Filling:

1/2 cup creamy peanut butter
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

For the Chocolate Ganache (Optional Topping):

1/2 cup heavy cream
3/4 cup semi-sweet chocolate chips

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Instructions

Preheat oven to 175°C (350°F) and line a cupcake tin with liners.
Make the cupcake batter: In a bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add oil, eggs, milk, and vanilla extract. Mix until smooth. Gradually stir in hot water or coffee. The batter will be thin—this is normal.
Make the peanut butter filling: In a small bowl, mix peanut butter, powdered sugar, and vanilla until smooth.
Assemble the cupcakes: Fill each cupcake liner halfway with chocolate batter. Drop about 1 teaspoon of the peanut butter mixture into the center of each. Top with more batter until ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the edge (not the center) comes out clean.
Optional ganache topping: Heat heavy cream until warm (not boiling) and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread or drizzle over cooled cupcakes.
Let cupcakes cool before serving. Enjoy the gooey, peanut butter-filled goodness!

Notes

Use natural peanut butter for a richer flavor.
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
For an extra crunchy texture, use chunky peanut butter.
These cupcakes freeze well! Just thaw before serving.

Nutrition

Serving Size: 1 cupcake
Calories: 280 kcal
Sugar: 18 g
Sodium: 90 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 35 mg