If there’s a dessert guaranteed to steal the spotlight at any gathering, it’s these Gooey Chocolate Peanut Butter Cupcakes. Imagine biting into a rich cocoa cupcake, only to discover a molten peanut butter cup in the center, finished with swirling, melty peanut butter and gooey chocolate chips on top. Each bite is the perfect marriage of sweet chocolate and creamy peanut butter. These cupcakes bring bakery-level decadence straight to your kitchen, and every step is designed to maximize that irresistible gooey goodness after each bite.
Ingredients You’ll Need
You just need a few pantry staples and, of course, a handful of peanut butter cups to bring these Gooey Chocolate Peanut Butter Cupcakes to life. Each ingredient is carefully chosen to build incredible moisture, flavor, and that signature gooey texture.
- All-purpose flour: The backbone that creates structure while keeping the crumb tender and light.
- Unsweetened cocoa powder: Choose a high-quality brand for a deep, chocolatey punch that really stands out.
- Baking powder: Helps these cupcakes rise for that bakery-style dome.
- Baking soda: Works alongside the sour cream and cocoa for extra lift and softness.
- Salt: Balances the sweetness and intensifies the chocolate and peanut butter flavors.
- Granulated sugar: Adds sweetness and a slight crispness to the cupcake tops.
- Brown sugar: Infuses a subtle molasses note that adds moisture and depth.
- Vegetable oil: Keeps these cupcakes extra moist and tender, even after chilling.
- Large eggs: Bind the batter while adding a bit of richness.
- Vanilla extract: Just a dash rounds out the chocolatey, nutty flavors beautifully.
- Sour cream: My secret weapon for ultra-moist, fluffy cupcakes every single time.
- Milk: Makes the batter smooth and a bit lighter; whole or 2% are perfect here.
- Hot water: Blooms the cocoa powder for even deeper chocolate flavor and a gooier texture.
- Mini peanut butter cups: The star of the show! Tuck one in the center of each cupcake for that wow-worthy gooey core.
- Creamy peanut butter: Swirled on top for an extra layer of peanutty goodness.
- Powdered sugar: Mixed into the peanut butter for a hint of sweetness and smooth swirl.
- Semi-sweet chocolate chips (optional): Sprinkle on top for a burst of melty chocolate with every bite.
How to Make Gooey Chocolate Peanut Butter Cupcakes
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F. Line a standard 12-cup muffin tin with paper cupcake liners. This not only keeps your Gooey Chocolate Peanut Butter Cupcakes from sticking, but also makes serving and cleanup so much easier.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisking aerates and evenly distributes the leaveners and cocoa, setting a solid foundation for perfectly consistent cupcakes.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, blend both sugars with the vegetable oil, eggs, and vanilla extract until smooth and glossy. Add in the sour cream and milk, stirring just until the mixture looks creamy and uniform—this guarantees moistness in every cupcake.
Step 4: Bring the Batter Together
Gradually fold the dry ingredients into the wet, mixing until just combined. Then, gently stir in the hot water. Don’t be alarmed if your batter seems thin; this is exactly what gives Gooey Chocolate Peanut Butter Cupcakes their luscious, light texture and melt-in-your-mouth crumb.
Step 5: Fill, Stuff, and Cover
Spoon batter into each cupcake liner, filling halfway. Press a mini peanut butter cup into the center of each—this is where the magic happens! Top with a little more batter, making sure the peanut butter cup is hidden right in the center.
Step 6: Swirl the Peanut Butter Topping
Mix the creamy peanut butter with powdered sugar until smooth. Drop a teaspoonful onto the top of each unbaked cupcake and gently swirl it into the batter with a toothpick or skewer. If you love extra chocolate, sprinkle over a few semi-sweet chocolate chips now for maximum gooiness.
Step 7: Bake to Gooey Perfection
Pop your tray into the oven and bake for 18–22 minutes. The cupcakes are done when the tops look set and a toothpick inserted to the edge comes out mostly clean (avoid the center, or you’ll hit the oozy peanut butter cup core!). Resist the urge to overbake—these are meant to be soft and gooey.
Step 8: Cool Slightly and Enjoy
Let your Gooey Chocolate Peanut Butter Cupcakes cool in the pan for about 5 minutes before moving them to a wire rack. Enjoy them warm for lava-like peanut butter centers, or let them cool completely for a fudgier bite. Either way, the reward is unbeatable!
How to Serve Gooey Chocolate Peanut Butter Cupcakes
Garnishes
The easiest way to finish these beauties is with a dusting of powdered sugar, but you could pile on the decadence with whipped peanut butter frosting or a silky drizzle of melted chocolate. For extra flair, perch a mini peanut butter cup or some chopped roasted peanuts right on top for show-stopping appeal.
Side Dishes
If you’re building a dessert table, these pair dreamily with a scoop of vanilla ice cream or a big glass of cold milk. The richness of Gooey Chocolate Peanut Butter Cupcakes also contrasts beautifully with sharp berries or a tangy fruit salad—think strawberries, raspberries, or even sliced oranges.
Creative Ways to Present
For parties, try serving them in brightly colored liners or arranging on a tiered cupcake stand for instant wow. Stack two cupcakes for a “double decker” treat, or slice one in half to show off the gooey middle. For a special touch, offer guests warm cupcakes in little ramekins with a tiny spoon, making each bite a gooey, scoopable delight.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, store them in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm or humid, they’ll keep best in the fridge for 3-4 days. Just be sure to bring them back to room temperature or give a quick reheat before serving so you can enjoy that magical gooey center all over again.
Freezing
Yes, you can absolutely freeze Gooey Chocolate Peanut Butter Cupcakes! After baking and complete cooling, wrap each cupcake tightly in plastic wrap and then foil. Store in a freezer bag or airtight container for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours before enjoying.
Reheating
To revive that fresh-baked gooeyness, pop a cupcake in the microwave for about 10–15 seconds. If frozen, let thaw first and then warm gently. This trick melts the peanut butter and chocolate just enough to make the centers lusciously soft again, as if they just came out of the oven.
FAQs
Can I use natural peanut butter instead of regular?
Natural peanut butter can work, but keep in mind that it’s usually runnier and less sweet, so add a touch more powdered sugar for stability and taste. If it’s too oily, give it a good stir before swirling it into your cupcakes.
What’s the best way to make these cupcakes extra gooey?
If you’re after the ultimate melt-in-your-mouth experience, stir in the optional chocolate chips and serve the cupcakes warm! You can even pop a batch in the oven for a few minutes before serving to get the centers irresistibly gooey.
Are there gluten-free options for this recipe?
Absolutely! Swap the all-purpose flour for your favorite one-to-one gluten-free baking blend. Make sure your peanut butter cups are also gluten-free, and you’ll have just as much gooey deliciousness, without the gluten.
Can I make Gooey Chocolate Peanut Butter Cupcakes ahead for a party?
Yes, these are perfect for prepping ahead. Bake the cupcakes the day before, and keep them airtight. For an extra-special touch, add ganache or frosting right before serving. Briefly reheating before bringing to the table makes them taste freshly baked!
Can I make mini versions of these cupcakes?
Sure! Use a mini muffin tin and mini peanut butter cups, and simply reduce the bake time to about 10–12 minutes. These are adorable for parties and just as gooey and irresistible as their full-sized counterparts.
Final Thoughts
These Gooey Chocolate Peanut Butter Cupcakes have a way of making even ordinary days feel worth celebrating. If you love the iconic combo of chocolate and peanut butter, this recipe is sure to become a new favorite. Grab your muffin tin, share a batch with friends, or savor them all to yourself—you deserve it!
Print
Gooey Chocolate Peanut Butter Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate and peanut butter treat with these Gooey Chocolate Peanut Butter Cupcakes. These decadent cupcakes are filled with a surprise peanut butter center and topped with a creamy peanut butter swirl, making them a delightful dessert for any occasion.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- ½ cup hot water
Additional:
- 12 mini peanut butter cups (plus extra for topping)
- ½ cup creamy peanut butter
- 2 tablespoons powdered sugar
- 1 cup semi-sweet chocolate chips (optional for extra gooeyness)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In a large bowl, mix the sugars, oil, eggs, and vanilla until smooth. Stir in the sour cream and milk.
- Combine and Bake: Gradually mix in the dry ingredients, then stir in the hot water. Fill each cupcake liner halfway with batter, press a mini peanut butter cup into the center, and cover with more batter. Top with a mixture of peanut butter and powdered sugar, and chocolate chips if desired. Bake for 18–22 minutes.
- Cool and Serve: Allow the cupcakes to cool slightly before serving.
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- Try topping with whipped peanut butter frosting or melted chocolate for extra indulgence.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
