Gooey Chocolate Peanut Butter Cupcakes

Here’s a rich and irresistible recipe for Gooey Chocolate Peanut Butter Cupcakes soft, moist chocolate cupcakes filled with melty peanut butter and topped with creamy peanut butter frosting. Think Reese’s in cupcake form but better.

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🧁 Gooey Chocolate Peanut Butter Cupcakes

🍫 What Makes Them Special:

• Moist chocolate base

• Gooey peanut butter center

• Fluffy peanut butter buttercream

• Optional crushed Reese’s or chocolate drizzle for extra flair

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🧂 Ingredients (Makes ~12 cupcakes)

For the Chocolate Cupcakes:

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• ¾ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• 1 cup granulated sugar

• ½ cup vegetable oil (or melted butter)

• 2 large eggs

• ½ cup sour cream (or Greek yogurt)

• ½ cup warm water or brewed coffee (coffee enhances the chocolate flavor)

• 1 tsp vanilla extract

For the Gooey Peanut Butter Filling:

• ½ cup creamy peanut butter

• 2 tbsp powdered sugar (to help thicken slightly)

• Optional: pinch of salt

For the Peanut Butter Frosting:

• ½ cup (1 stick) unsalted butter, softened

• ½ cup creamy peanut butter

• 1½–2 cups powdered sugar

• 2–3 tbsp milk or cream

• ½ tsp vanilla extract

• Pinch of salt

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👩‍🍳 Instructions

1. Preheat Oven & Prep Tin

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin tin with paper liners.

2. Make the Cupcake Batter

1. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.

2. In another bowl, whisk sugar, oil, eggs, sour cream, vanilla, and warm water (or coffee) until smooth.

3. Add dry ingredients to wet, stirring just until combined. Don’t overmix.

4. Fill each cupcake liner halfway with batter.

3. Add Gooey Peanut Butter Center

1. In a small bowl, mix peanut butter and powdered sugar until creamy.

2. Scoop 1 heaping tsp of peanut butter mixture into the center of each cupcake.

3. Top with more chocolate batter until liners are about ¾ full.

4. Bake

• Bake for 18–20 minutes, or until tops spring back and a toothpick inserted around the edge comes out clean (the centers may still be gooey—perfect!).

• Cool completely before frosting.

5. Make the Frosting

1. Beat softened butter and peanut butter until smooth.

2. Add powdered sugar, 1 cup at a time, alternating with a splash of milk until desired consistency.

3. Beat in vanilla and salt. Adjust texture with more sugar or milk as needed.

6. Frost & Decorate

• Pipe or spread frosting onto cooled cupcakes.

• Optional toppings: crushed mini Reese’s, chocolate chips, a drizzle of melted chocolate, or sea salt flakes.

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🧊 Storage

• Store at room temp (in a covered container) for up to 2 days, or in the fridge for up to 5.

• Freeze unfrosted cupcakes for up to 2 months. Thaw and frost when ready.