Description
There’s something magical about the combination of chocolate and peanut butter—rich, velvety cocoa intertwined with creamy, nutty goodness. These Gooey Chocolate Peanut Butter Cupcakes take this classic pairing to the next level, with a luscious peanut butter center wrapped in moist chocolate cake, topped with cream cheese frosting, a drizzle of caramel, and crunchy toppings. Whether you’re baking for a birthday, a holiday, or just a sweet craving, these cupcakes are guaranteed to impress.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/2 cup creamy peanut butter
- 1/4 cup peanut butter chips
- 1/4 cup chocolate chips
- 1/4 cup candy-coated chocolate pieces (optional for topping)
- 1/2 cup cream cheese frosting
- 1/4 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Fill each cupcake liner halfway with batter. Drop a teaspoon of creamy peanut butter into the center of each, then cover with more batter, filling each liner about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Once cooled, spread a generous amount of cream cheese frosting on each cupcake.
- Drizzle with caramel sauce and sprinkle with peanut butter chips, chocolate chips, and candy-coated chocolate pieces.
- Serve and enjoy the gooey peanut butter surprise inside!
Notes
- Don’t overmix the batter to keep the cupcakes light and fluffy.
- Use room-temperature ingredients for a smoother batter and even baking.
- For an extra peanut butter boost, mix some peanut butter into the frosting.
- Want a more intense chocolate flavor? Add an extra tablespoon of cocoa powder.
- Store leftovers in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes