Gooey Chocolate Peanut Butter Cupcakes Recipe

If you’re on the hunt for a dessert that perfectly captures that magical marriage of chocolate and peanut butter, the Gooey Chocolate Peanut Butter Cupcakes promise to be your new obsession. Every bite offers a symphony of fudgy chocolate, silky peanut butter filling, and just the right amount of decadence to satisfy even the most intense sweet tooth. They’re irresistibly gooey in the center, but simple enough to whip up for any occasion—no fancy baking credentials required!

Gooey Chocolate Peanut Butter Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

These cupcakes keep things delightfully simple, thanks to a handful of pantry staples and a few secret weapons for ultimate gooeyness. Each ingredient serves a purpose: from boosting flavor to ensuring a tender crumb or achieving that signature molten middle.

  • Chocolate Cake Mix (1 box, 15.25 oz): Your shortcut to a moist, rich base—pick your favorite brand for a classic, fudgy result.
  • Eggs, Oil, and Water: These come listed on your cake mix box; they bind everything and create a perfect, light texture.
  • Creamy Peanut Butter (1/2 cup): The gooey heart of every cupcake—opt for a classic, smooth style for the best swirl and melt.
  • Cream Cheese (4 oz, softened): Adds a hint of tang and creaminess that lifts the peanut butter filling to the next level.
  • Powdered Sugar (1/2 cup): Sweetens and smooths the filling, keeping it luscious without overpowering.
  • Vanilla Extract (1 tsp): One splash takes the filling from good to wow with its cozy warmth.
  • Pinch of Salt: Just enough to balance all that sweetness and bring out the chocolate notes.
  • Mini Peanut Butter Cups (12, unwrapped): The surprise in the center—literally the “cupcake jackpot” with every bite.
  • Semi-Sweet Chocolate Chips (1/2 cup, optional): Scatter on top for a baked-in chocolatey corner or two.

How to Make Gooey Chocolate Peanut Butter Cupcakes

Step 1: Prep Your Tools and Oven

To start, preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. This not only helps with easy removal, but it means no precious cupcake will stick behind. It’s all about setting yourself up for gooey goodness with minimal fuss.

Step 2: Whip Up the Cake Batter

Prepare the chocolate cake mix exactly as directed on the box, mixing in the eggs, oil, and water until smooth. This step gives you that classic, homey chocolate cake flavor with the least amount of effort.

Step 3: Make the Peanut Butter-Cream Cheese Filling

In a separate bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until everything is luxuriously smooth. This blend is like peanut butter cheesecake and will be the star of the show.

Step 4: Assemble the Cupcakes

Spoon chocolate batter into each cupcake liner, filling them halfway. Add a generous tablespoon of your peanut butter mixture to the middle of each cupcake, and gently press a mini peanut butter cup right into the center. Something magical is about to happen!

Step 5: Top and Finish

Cover each cupcake with a bit more chocolate batter—just enough to hide the filling and peanut butter cup surprise. If you’re feeling extra decadent, sprinkle a few semi-sweet chocolate chips on top of each one before they hit the oven.

Step 6: Bake to Perfection

Slide your tray into the oven and bake for 18-20 minutes, or until the tops just set. To check, insert a toothpick around the edge (not the gooey center); it should come out mostly clean. Leave them in the pan to cool for five minutes, then gently move them to a wire rack. Serve them warm if you crave that gooey center, or let them cool for a portable treat.

How to Serve Gooey Chocolate Peanut Butter Cupcakes

Gooey Chocolate Peanut Butter Cupcakes Recipe - Recipe Image

Garnishes

Go ahead—pile on the fun! Dollop a swirl of whipped cream, drizzle with extra melted peanut butter, sprinkle with chopped roasted peanuts or add a few mini chocolate chips. Each finishing touch turns these cupcakes into an impressive dessert display.

Side Dishes

Pair these rich cupcakes with a cold glass of milk, a scoop of vanilla ice cream, or even a tart raspberry sorbet. The contrast balances their sweetness, so everyone can go back for seconds if they dare!

Creative Ways to Present

For parties, stack Gooey Chocolate Peanut Butter Cupcakes on a tiered cake stand or tuck each into a vibrant cupcake wrapper for a pop of color. They’re also adorable with a birthday candle or mini flag for that special celebration vibe.

Make Ahead and Storage

Storing Leftovers

Store any leftover Gooey Chocolate Peanut Butter Cupcakes in an airtight container at room temperature for up to two days. If your kitchen’s on the warmer side, stash them in the fridge so they keep their shape and flavor—just be sure to bring them to room temp (or zap for a few seconds) for full gooey effect.

Freezing

These cupcakes freeze brilliantly! Once they’ve cooled completely, wrap each tightly in plastic wrap and place in a freezer-safe bag. They’ll stay fresh and delicious for up to two months. When ready to enjoy, gently thaw at room temperature or warm in the microwave for that just-baked magic.

Reheating

To relive that gooey, molten center, microwave individual cupcakes for about 10 seconds. It wakes the peanut butter filling right up and makes the chocolate irresistibly soft—perfect for a quick dessert or midnight snack!

FAQs

Can I use homemade chocolate cake batter instead of box mix?

Absolutely! If you have a treasured chocolate cake recipe, it works beautifully—just aim for a yield of about 12 cupcakes. The magic is really in the gooey peanut butter center, so go ahead and make it your own.

What kind of peanut butter is best for Gooey Chocolate Peanut Butter Cupcakes?

Creamy, classic-style peanut butter gives the smoothest, most luscious filling. Natural or crunchy varieties can work, but the texture may be a bit denser and more rustic—still delicious, just different!

Can I skip the cream cheese?

If needed, you can leave out the cream cheese and increase the peanut butter by a few tablespoons. The filling will be a little denser and sweeter, but it will still melt beautifully in the oven.

How do I know when the cupcakes are done?

Since the centers are meant to be gooey, check for doneness by inserting a toothpick around the cupcake’s edge—if it comes out clean or with a few moist crumbs, they’re ready. The tops should feel set and look slightly glossy.

Is it possible to make these gluten free?

Yes! Just swap in your favorite gluten-free chocolate cake mix, and double-check that your other ingredients are all gluten-free. The results are just as dreamy and gooey as the original recipe.

Final Thoughts

If you’re searching for a foolproof, family-pleasing treat, give these Gooey Chocolate Peanut Butter Cupcakes a whirl. They’re the kind of dessert that disappears fast (sometimes before they’ve even cooled)—so bake up a batch soon, and enjoy sharing these with your favorite people!

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Gooey Chocolate Peanut Butter Cupcakes Recipe

Gooey Chocolate Peanut Butter Cupcakes Recipe


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4.8 from 8 reviews

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Indulge in these decadent Gooey Chocolate Peanut Butter Cupcakes that combine rich chocolate cake with a creamy peanut butter filling and a surprise mini peanut butter cup in the center. Perfect for any occasion!


Ingredients

Scale

For the Cupcakes:

  • 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box)
  • 12 mini peanut butter cups (unwrapped)
  • 1/2 cup semi-sweet chocolate chips (optional)
  • Pinch of salt

For the Peanut Butter Filling:

  • 1/2 cup creamy peanut butter
  • 4 oz cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. Prepare the chocolate cake mix according to the package directions.
  2. Mix Peanut Butter Filling: In a separate bowl, mix the peanut butter, cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and creamy.
  3. Assemble Cupcakes: Fill each cupcake liner halfway with cake batter. Spoon about 1 tablespoon of the peanut butter mixture into the center of each, pressing a mini peanut butter cup into the middle. Top with a small amount of remaining batter to cover. Sprinkle chocolate chips on top if desired.
  4. Bake: Bake for 18–20 minutes, or until the tops are set and a toothpick inserted around the edge comes out clean.
  5. Cool and Serve: Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm for gooey centers or let cool completely.

Notes

  • For extra gooeyness, microwave individual cupcakes for 10 seconds before serving.
  • You can freeze these for up to 2 months—just thaw and reheat slightly before enjoying.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 330
  • Sugar: 28g
  • Sodium: 290mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 35mg

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