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Prep Time: 20 minutes
Bake Time: 12–15 minutes
Servings: 6–8 cupcakes
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Ingredients:
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For the chocolate cupcake batter
- 1/2 cup unsalted butter (1 stick)
- 4 oz semi-sweet chocolate (chopped or chips)
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the peanut butter filling
- 1/4 cup creamy peanut butter
- 2 tablespoons powdered sugar
- 6–8 mini peanut butter cups (optional, for extra lava effect)
Instructions:
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1. Prepare the peanut butter centers
- In a small bowl, mix peanut butter and powdered sugar until smooth.
- Roll into 6–8 small balls (about 1 teaspoon each). Freeze for 15 minutes while you prep the batter.
2. Make the cupcake batter
- Preheat oven to 425°F (218°C). Grease or line a muffin tin.
- In a heatproof bowl, melt butter and chocolate together (microwave or double boiler), stirring until smooth.
- In a separate bowl, whisk together eggs, egg yolks, sugar, and vanilla until thick and pale (about 1–2 minutes).
- Slowly mix the melted chocolate mixture into the egg mixture.
- Gently fold in flour and salt until just combined.
3. Assemble the cupcakes
- Spoon about 1 tablespoon of batter into each muffin cup.
- Place a frozen peanut butter ball (and a mini peanut butter cup if using) in the center.
- Cover with remaining batter until about ¾ full.
4. Bake
- Bake for 12–15 minutes, just until the edges are set but centers still look slightly soft.
- Let cool for 1–2 minutes, then gently remove from the pan. Serve warm for maximum lava effect.
Serving Suggestions:
- Dust with powdered sugar or cocoa powder
- Add a scoop of vanilla ice cream
- Drizzle with melted chocolate or warm peanut butter
Storage Tip:
Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3. Reheat in the microwave for 10–15 seconds to revive the molten center.
