These Chocolate and Peanut Butter Lava Cupcakes are the perfect dessert for every chocolate/peanut butter lover. Rich dark chocolate cupcakes stuffed with Reese’s cups and filled with a molten peanut butter lava filling. Top it off with a chocolate and peanut butter swirl frosting and another Reese’s peanut butter cup!
Before we get to the recipe, I just wanna say I’m a bit disappointed in these photos. A lot of things went wrong. Unfortunately, it was about 1000 degrees in my house thanks to this horrible heatwave in my city, so the frosting began to melt while I was piping so they didn’t turn out exactly how I envisioned. To save you all from this disaster, I adapted my frosting recipes and added shortening so they will hold up in hot climates.
These Cupcakes= Chocolate and Peanut Butter heaven! I began by making a delicious, moist chocolate cupcake. This cupcake is moist, fluffy and extremely easy! I’ll be making a separate blog post for my chocolate cupcake recipe all by themselves, without the candy and peanut butter invasion (Not like that’s a bad thing).
To make the cupcakes, simply mix the dry ingredients together, then the wet ingredients, mix ’em all together, then add some boiling water. As easy as 1-2-3! The batter is very thin and runny, but they bake up to be soft and moist.
I recommend using a 2 tablespoon ice cream or cookie scoop when dividing the batter between each liner. Simply pouring the batter into the liners is just too messy. Using a scoop will ensure that you have the same amount of batter per cupcake and that they all bake evenly.
I baked a Reese’s peanut butter cup inside of my cupcakes, but you could leave them out if you’d like. I used the same technique as my Ferrero Rocher Cupcakes, when stuffing these cupcakes. Scoop a little bit of batter into the liners, place a frozen peanut butter cup inside, and pour more batter on top.
I used black cocoa powder to make these cupcakes dark and gorgeous, but if you don’t want to use it, just substitute for unsweetened cocoa powder. Neither will effect the taste or texture of the cupcakes.
Not only are these cupcakes stuffed with a delightful Reese’s peanut butter cup, they’re injected with a molten peanut butter lava filling that erupts in your mouth with every bite! Behold:
The peanut butter filling isn’t too hard to make. It’s simply a peanut butter ganache made with Reese’s peanut butter chips and heavy cream. If you can’t find Peanut Butter chips, you can substitute with chocolate chips. You could even melt some peanut butter in the microwave and fill the cupcakes with that.
To fill the cupcakes, we cut out the tops with a pairing knife. Then, using a spoon or a disposable piping bag, fill the centres with the peanut butter filling and place the tops back on.
I couldn’t decide whether I wanted to top these cupcakes with chocolate frosting or peanut butter frosting. So I thought “Hey! Why not both?!”
The peanut butter frosting is light, fluffy, creamy and packed with peanut butter flavour! It’s like a sweeter and fluffier peanut butter, and it’s incredibly easy to make with just a few simple ingredients.
The peanut butter frosting is made differently from the one I made for my Peanut Butter and Jelly Cookie Sandwiches. That frosting was more on the thicker side, because it was meant to be spread onto the cookies. I still piped it on anyways, for appearance purposes, but it was still a bit difficult to pipe.
Since we’re piping the peanut butter frosting onto cupcakes, I made the frosting thinner and silkier so it’s easier to pipe.
To make the frosting, simply cream butter and peanut butter together with a mixer until light and fluffy. Then mix in half of the powdered sugar, heavy cream, remaining sugar, and vanilla. After that, we’re gonna whip the heck outta this frosting until it’s silky and smooth.
I used this same technique when making my Dreamy Vanilla Buttercream, and it works like a DREAM! Pun intended.
You can go ahead and pipe these cupcakes with just the peanut butter frosting, but since peanut butter and chocolate are BFFs I had to pair them together.
The chocolate buttercream is even easier to make than the peanut butter frosting! Just sift the sugar and cocoa together, to get rid of any lumps. Cream the butter until fluffy, add half of the sugar/cocoa mixture, heavy cream, more sugar/cocoa, salt and vanilla. Then once again you wanna whip it real good. Whipping is the key to getting a light, fluffy and beautiful frosting.
There are many different ways you could create the peanut butter and chocolate swirl on top of the cupcakes:
- Simply spoon peanut butter frosting on one side of the piping bag. Then spoon the chocolate frosting on the other side and pipe onto cupcakes.
- Scoop peanut butter and chocolate frosting into 2 separate ziploc bags and snip off the tips. Lay a sheet of plastic wrap on the counter and pipe one line of chocolate and one line of peanut butter right beside it, alternating between each. Cover with plastic wrap and roll into a cylinder. Place into a piping bag and snip off the excess plastic that comes out of the piping tip.
- Fill 2 separate disposable piping bags with the peanut butter frosting and the chocolate frosting and snip off the tips. Place both bags into a larger piping bag and pipe onto cupcakes.
I used the second method when piping these cupcakes, because in my opinion it’s the easiest. You can feel free to do whichever method is easier for you.
Finally, I topped the cupcakes off with a Reese’s Peanut Butter Cup, because you can’t have a chocolate/peanut butter dessert without them.
Rich and decadent chocolate paired with sweet and salty peanut butter= absolute perfection!
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Let’s get baking!
Dark Chocolate Cupcakes:
- 1 and 1/2 cup (192g) All purpose flour
- 1 and 1/2 cup (301g) granulated Sugar
- 3/4 cup (75g) "black" unsweetened cocoa powder or natural unsweetened cocoa powder
- 1 and 1/4 tsp (5g) Baking powder
- 1 tsp (6g) Baking soda
- 1/2 tsp (3g) salt
- 2 large Eggs, room temperature
- 1/3 cup (90ml) Vegetable oil
- 1/2 cup buttermilk(120ml), room temperature
- 1 tsp (5ml) Pure Vanilla Extract
- 1/2 cup (120ml) boiling water
- 20 Reese's Peanut Butter Cups, frozen
Peanut Butter Buttercream:
- 1/4 cup (55g) unsalted butter, room temperature
- 1/4 cup (46g) shortening
- 1 cup (250g) creamy peanut butter
- 3 and 1/2 cups (448g) powdered sugar
- 1/3 cup (90ml) heavy cream
- 1 tsp (5ml) pure vanilla extract
- 3 cups (384g) powdered sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 1/2 cup (115g) unsalted butter, room temperature
- 1/2 cup (92g) shortening
- 1/3 cup (90ml) heavy cream
- 1/4 tsp salt
- 1 tsp (5ml) pure vanilla extract
Peanut Butter Lava Filling:
- 1 cup (175g) Reese's peanut butter chips
- 1/2 cup (120ml) heavy cream
- Reese's Peanut Butter cups (optional)
For the Dark Chocolate Cupcakes:
- Preheat the oven to 350 degrees F (177C), and line two standard cupcake pan with paper liners. Set aside.
- In a large bowl, add the flour, Sugar, Cocoa Powder, Baking powder, Baking soda and salt. Whisk to combine.
- In a measuring cup, combine the egg, vegetable oil, buttermilk and vanilla. Add the wet ingredients to the dry ingredients and whisk until fully combined. Add boiling water and mix until combined. Batter will be runny.
- Scoop 1 Tbsp of batter into each cupcake liner. Remove Reese's Cups from freezer and place one in the center of each liner, then pour more batter on top until 2/3 of the way full.
- Bake in preheated oven for 14-17 minutes or until a toothpick inserted into the cupcake comes out clean.
- Allow cupcakes to cool in pan for 10 minutes. Remove the cupcakes and transfer to a wire rack to cool completely.
For the Peanut Butter Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and peanut butter on medium speed until light and fluffy (about 2-3 minutes).
- Add half of powdered sugar, beating on low until combined. While mixer is on low, slowly pour in heavy cream.
- Add remaining powdered sugar and mix until just combined. Once sugar is incorporated, add vanilla and mix until combined.
- Increase speed to medium-high and beat until frosting is light and fluffy, 3-5 minutes.
For the Chocolate Buttercream:
- In a medium bowl, sift powdered sugar and cocoa powder together and whisk to combine. Set aside.
- In a large mixing bowl using a handheld mixer, cream the butter and shortening on medium speed until light and fluffy, 2-3 minutes.
- Add half of the powdered sugar/cocoa powder mixture and mix on low to combine. Add heavy cream and mix to combine. Add rest of powdered sugar/cocoa powder mixture and beat until well combined and smooth. Mix in salt and vanilla.
- Increase speed to medium-high and beat until light and fluffy, 3-5 minutes.
For the Peanut Butter Lava Filling:
- Put the peanut butter chips into a medium bowl. Set aside.
- Heat the heavy whipping cream in a small saucepan until it just begins to boil.
- Remove hot cream from heat then pour it over the peanut butter chips. Cover the bowl and allow it to sit for 5 minutes.
- Remove cover and stir ganache until smooth.
Assembly of the Chocolate and Peanut Butter Lava Cupcakes:
- Take a sharp knife and insert halfway through at a 45 degree angle into the top of the cupcakes. Cut a cone out the top of the cupcake, remove and cut the bottom tips off and discard. Set tops aside.
- Using a spoon or piping bag, fill the cupcakes with peanut butter sauce and place tops back on.
- (See above post for how to create frosting swirl) Pipe a swirl of chocolaty peanut butter goodness onto each cupcake and decorate with a Reese's peanut butter cup. Enjoy!
- I used black cocoa powder to make these cupcakes dark and gorgeous, but if you don’t want to use it, just substitute for unsweetened cocoa powder. Neither will effect the taste or texture of the cupcakes.
- I used a small pairing knife to cut the tops out of the cupcakes. It makes the cutout process so much easier and neater.
Love, Dedra ❤️
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