Imagine the moment you bite into a cupcake, and a warm river of gooey fudge spills out, wrapping your taste buds in pure bliss. That’s the magic of Peanut Butter Lava Fudge Cupcakes. The combination of rich chocolate and creamy peanut butter creates a decadent dessert that feels indulgent but is surprisingly easy to whip up.
Whether you’re hosting a casual gathering with friends or simply treating yourself after a long day, these cupcakes are the perfect solution to quell that sweet craving. I stumbled upon this delightful recipe while experimenting in my kitchen, and it quickly became a family favorite. It’s ideal for those who want to step away from monotonous fast food and dive into a world of homemade sweetness without the hassle.
So, preheat your oven and get ready to create a treat that’s as fun to make as it is to eat—trust me, these Peanut Butter Lava Fudge Cupcakes are sure to impress everyone and leave them craving more!
Why are Peanut Butter Lava Fudge Cupcakes irresistible?
Irresistible flavors: The combination of rich chocolate and creamy peanut butter melts in your mouth, creating a perfect balance of sweetness.
Decadent surprise: Each bite reveals a warm fudge center, making for an unforgettable experience!
Easy preparation: Whip these up in just under two hours for a rewarding dessert without the fuss.
Crowd-pleaser: Whether for a birthday party or a weeknight treat, they’re guaranteed to delight friends and family.
Customizable toppings: Top with chocolate-covered pretzels or crushed peanuts to elevate your presentation!
For more dessert inspirations, check out our guide on decadent homemade desserts.
Peanut Butter Lava Fudge Cupcake Ingredients
Get ready to gather all the delicious elements for your Peanut Butter Lava Fudge Cupcakes!
For the Fudge Filling
- 5 oz semisweet chocolate – finely chopped for a rich, silky texture.
- 2 tbsp + 2 tsp cocoa powder – this intensifies the chocolate flavor.
- 6 tbsp light corn syrup – helps to create that luscious, gooey consistency.
- 2 tbsp + 2 tsp sugar – balances the bittersweet notes of the chocolate.
- 3 tbsp heavy cream – adds a creamy richness to the fudge.
- 3 tbsp milk or water – keeps the fudge filling smooth and pourable.
- Pinch of salt – enhances the overall flavor of the fudge.
- 1 ½ tbsp unsalted butter – ensures a glossy finish.
- ½ tsp vanilla extract (optional) – a lovely addition for extra depth.
For the Cupcake Batter
- ½ cup unsalted butter, softened – makes for a tender, moist cupcake.
- 1 ½ cups light brown sugar, packed – adds a hint of caramel flavor.
- 2 large eggs, room temperature – helps the batter mix smoothly.
- 1 ½ tsp vanilla extract – complements the rich flavors beautifully.
- ½ cup unsweetened cocoa powder – deepens the chocolatey taste.
- 1 ½ tsp baking soda – gives the cupcakes a lovely rise.
- ¼ tsp salt – balances sweet flavors for a well-rounded taste.
- 1 ½ cups cake flour – ensures a light and fluffy crumb.
- ⅔ cup sour cream – keeps the cupcakes moist and adds a subtle tang.
- ¾ cup hot water or coffee – helps to bloom the cocoa powder and keeps the batter smooth.
For the Peanut Butter Frosting
- 1 ¼ cups unsalted butter, softened – creates a fluffy and creamy texture.
- 1 ⅓ cups creamy peanut butter – the star of the frosting, bringing richness and warmth.
- 3 tbsp heavy cream – helps achieve a silky frosting consistency.
- 2 ½ tsp vanilla extract – adds an aromatic note to elevate the frosting.
- Pinch of salt – accentuates the sweetness of the frosting.
- 2 ¼ cups powdered sugar – sweetens and thickens the frosting perfectly.
For Garnish (Optional)
- Chocolate-covered pretzels – add a delightful crunch and an appealing look.
- Crushed peanuts or chocolate sprinkles – provide a fun textural contrast.
- Melted chocolate for sticking garnish – ensures your decorations stay in place.
Your journey to making these Peanut Butter Lava Fudge Cupcakes is almost underway. Just a few simple ingredients make all the magic happen!
How to Make Peanut Butter Lava Fudge Cupcakes
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Combine ingredients: In a saucepan, mix chocolate, cocoa, corn syrup, sugar, cream, milk, and salt. Cook over medium heat, whisking constantly until melted and smooth. Remove from heat, stir in butter and vanilla, and let cool until thick but pourable.
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Prepare oven and muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with liners. In a mixing bowl, cream butter and brown sugar together until fluffy. Add eggs and vanilla, mixing until well incorporated.
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Mix dry ingredients: In another bowl, whisk together cocoa, baking soda, salt, and flour. Gradually alternate adding the dry mixture and sour cream to the butter mixture, stirring until combined. Slowly mix in hot water or coffee until you achieve a smooth batter.
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Fill and bake: Pour the cupcake batter into the liners, filling them halfway. Spoon a teaspoon of your prepared fudge into each, then cover with more batter. Bake for 22–25 minutes or until the cupcakes are set and a toothpick comes out clean. Allow them to cool completely.
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Make the frosting: In a bowl, beat together butter and peanut butter until creamy. Add powdered sugar, cream, vanilla, and salt, then beat until fluffy and smooth.
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Frost and garnish: Once the cupcakes are completely cool, frost them generously. Decorate with chocolate-covered pretzels or crushed peanuts, and drizzle extra fudge on top if desired.
Optional: Consider adding a sprinkle of sea salt on top for an extra flavor burst.
Exact quantities are listed in the recipe card below.
Peanut Butter Lava Fudge Cupcakes Variations
Customize your Peanut Butter Lava Fudge Cupcakes to suit your taste buds and dietary needs!
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Gluten-Free: Substitute cake flour with a 1:1 gluten-free baking blend for a deliciously inclusive treat.
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Nut-Free: Replace creamy peanut butter with sunflower seed butter for a school-friendly alternative that’s still creamy and rich.
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Reduced Sugar: Use a sugar alternative like erythritol to lower the sugar content without sacrificing sweetness or texture.
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Dairy-Free: Swap unsalted butter and heavy cream with coconut oil and non-dairy milk for a luxurious, dairy-free frosting.
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Spicy Kick: Add a pinch of cayenne pepper to the fudge filling for a surprising flavor twist—it’s a sweet and spicy sensation!
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Chocolate Lovers: Fold in chocolate chips into the cupcake batter for an extra chocolatey experience that will thrill every chocoholic.
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Fruit Forward: Incorporate some mashed ripe bananas into the frosting for a delightful banana-peanut butter twist; it adds natural sweetness and flavor.
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Decadent Drizzle: Try drizzling salted caramel sauce over the frosting for a rich addition that will take your cupcakes to the next level.
Expert Tips for Peanut Butter Lava Fudge Cupcakes
- Don’t rush the cooling: Allow the fudge filling to cool until thick but still pourable; rushing this step can lead to a runny center.
- Room temperature eggs: Ensure your eggs are at room temperature to help create a smooth batter, which contributes to even baking.
- Measure accurately: Properly measuring your flour and sugar is crucial; too much can cause dense cupcakes, while too little leads to collapse.
- Check for doneness: Use a toothpick in the center; if it comes out clean with a few moist crumbs, your Peanut Butter Lava Fudge Cupcakes are ready to come out!
- Frost when cool: Frost your cupcakes only after they’ve completely cooled to prevent melting your frosting into a gooey mess.
Make Ahead Options
These Peanut Butter Lava Fudge Cupcakes are perfect for busy weeknights and can be prepped in advance to save you time! You can prepare the fudge filling and store it in an airtight container in the fridge for up to 3 days; just let it come to room temperature before using. Additionally, you can whip up the cupcake batter and refrigerate it (covered) for up to 24 hours. When you’re ready to bake, fill the liners as instructed and add the fudge center before baking. For the frosting, you can make it ahead and store it in the fridge for 2-3 days; simply rewhip it before frosting. This way, you’ll have delicious cupcakes ready to impress with minimal effort!
How to Store and Freeze Peanut Butter Lava Fudge Cupcakes
Room Temperature: Keep unfrosted cupcakes at room temperature for up to 2 days in an airtight container to maintain their moisture.
Fridge: Store frosted cupcakes in the refrigerator for up to 5 days. Place them in a sealed container to prevent drying out.
Freezer: For longer storage, freeze unfrosted cupcakes in an airtight container for up to 3 months. Before serving, thaw at room temperature, then frost as desired.
Reheating: If you prefer warm cupcakes, reheat individual cupcakes in the microwave for about 10-15 seconds until warm and fudgy. Enjoy this delightful treat any time!
What to Serve with Peanut Butter Lava Fudge Cupcakes?
Imagine the harmony of flavors as you create a complete meal with delicious side dishes that bring out the best in your cupcakes.
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Vanilla Ice Cream: This classic pairing adds a creamy and cool contrast to the warm fudge cupcakes, enhancing their indulgence.
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Chocolate Chip Cookies: A mix of textures and flavors! The chewy, sweet cookies complement the rich chocolate and peanut butter beautifully.
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Fresh Berries: Strawberries or raspberries add a bright, tart note, cutting through the sweetness of the cupcakes—perfect for balancing dessert.
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Milkshake: A thick, creamy milkshake brings a nostalgic touch that echoes the childhood joy of enjoying sweets—ideal for cozy evenings.
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Peanut Butter Banana Smoothie: A fun, complementary drink that ties in the peanut butter flavor while adding a healthy kick of nutrients.
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Coffee: A well-brewed cup of coffee enhances the chocolatey flavors and makes every bite sing, providing a delightful contrast to sweetness.
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Nutty Trail Mix: For a crunchy side that offers a variety of flavors, consider a nutty trail mix. It’s a simple yet satisfying way to enjoy a little texture before diving into dessert.
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Chocolate Fondue: For a dip-your-own twist, serve up some melted chocolate with fruits and pretzels. It’s interactive, fun, and perfect alongside your cupcakes!
Now you’re ready to create an unforgettable dessert experience with Peanut Butter Lava Fudge Cupcakes!
Peanut Butter Lava Fudge Cupcakes Recipe FAQs
What is the best way to select ripe ingredients for my cupcakes?
Absolutely! For the freshest cupcakes, choose room temperature eggs and soft unsalted butter. Look for chocolate that is smooth and glossy without any visible bumps or bloom, as that indicates quality. If you’re using sour cream, make sure it is not past its expiration date and is creamy without any unusual spots.
How should I store leftover Peanut Butter Lava Fudge Cupcakes?
I often recommend storing unfrosted cupcakes at room temperature for up to 2 days in an airtight container to keep them moist. If they are frosted, transfer them to the refrigerator where they can last for about 5 days in a sealed container.
Can I freeze my Peanut Butter Lava Fudge Cupcakes?
Very! For best results, freeze the unfrosted cupcakes in an airtight container for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature. Once thawed, you can frost them as desired for a delicious treat.
How can I troubleshoot if my cupcakes come out dense or flat?
The more the merrier when it comes to careful measuring! If your cupcakes end up dense, it might be because too much flour was added; I recommend using a spoon to lightly fluff the flour before scooping. For flat cupcakes, check your baking soda—it should be fresh for optimal rise, and ensure you are employing the proper oven temperature. If your oven runs cool, it might be worth using an oven thermometer.
Can I adjust this recipe for dietary restrictions, such as gluten-free or nut allergies?
Absolutely! If gluten is a concern, replace the cake flour with a gluten-free blend that’s suitable for baking. If you need a nut-free version, you could try a sunbutter frosting for a similar taste experience in the frosting, or leave the frosting off and enjoy the fudgy cupcakes plain.
Indulge in Peanut Butter Lava Fudge Cupcakes Delight
Ingredients
Equipment
Method
- In a saucepan, mix chocolate, cocoa, corn syrup, sugar, cream, milk, and salt. Cook over medium heat, whisking constantly until melted and smooth. Remove from heat, stir in butter and vanilla, and let cool until thick but pourable.
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners. In a mixing bowl, cream butter and brown sugar together until fluffy. Add eggs and vanilla, mixing until well incorporated.
- In another bowl, whisk together cocoa, baking soda, salt, and flour. Gradually alternate adding the dry mixture and sour cream to the butter mixture, stirring until combined. Slowly mix in hot water or coffee until you achieve a smooth batter.
- Pour the cupcake batter into the liners, filling them halfway. Spoon a teaspoon of your prepared fudge into each, then cover with more batter. Bake for 22–25 minutes or until the cupcakes are set and a toothpick comes out clean. Allow them to cool completely.
- In a bowl, beat together butter and peanut butter until creamy. Add powdered sugar, cream, vanilla, and salt, then beat until fluffy and smooth.
- Once the cupcakes are completely cool, frost them generously. Decorate with chocolate-covered pretzels or crushed peanuts, and drizzle extra fudge on top if desired.