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
Scale
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
