One rainy afternoon, I decided to take a break from the usual batch of banana bread or oatmeal cookies I’ve been rotating through the week. I was craving something rich, messy, and deeply satisfying—a cupcake that oozes with chocolate and carries that unmistakable peanut butter hug.
I glanced over at a half-empty jar of peanut butter and a lonely bag of chocolate chips sitting in the pantry, and the idea just clicked. Within minutes, I was melting butter, whisking cocoa, and letting the sweet scent of chocolate fill my kitchen.
The thing about these cupcakes is that they don’t try to be fancy. They’re homey, familiar, and indulgent in the best way. The kind of dessert you pull apart slowly just to savor the gooey center—warm peanut butter swirled into soft chocolate cake, topped with melted chocolate chips that stick to your fingers. I served a few warm to my family right out of the oven, and they didn’t last long enough to cool completely.
This recipe has quickly made its way into my favorite comfort bakes. It’s perfect for casual weekends, surprise guests, or whenever you want a no-fuss dessert that still feels a little special. If you’re into chocolate, peanut butter, or just plain joy-in-a-cupcake, this one might become your go-to too.
Short Description
These Gooey Chocolate Peanut Butter Cupcakes combine rich cocoa flavor with a creamy peanut butter center and melty chocolate chips on top—perfect for dessert lovers who crave a moist, indulgent treat with a gooey surprise inside.
Key Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup hot water
- 1/2 cup peanut butter (creamy works best)
- 1/4 cup powdered sugar
- 1/2 cup chocolate chips
Tools Needed
- 12-cup muffin tin
- Cupcake liners
- Two mixing bowls (one large, one medium)
- Whisk and rubber spatula
- Measuring cups and spoons
- Small spoon or cookie scoop
- Cooling rack
Cooking Instructions
Step 1: Prep the Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and make for easy cleanup.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set this aside—your dry mix is ready to go.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk together melted butter and sugar until smooth and glossy. Add in the eggs and vanilla extract, mixing until fully combined.
Step 4: Add the Liquids and Dry Ingredients
Pour in the milk and hot water, then slowly stir in the dry mixture a bit at a time. Mix until the batter is smooth and lump-free—it will be slightly thin but rich.
Step 5: Make the Peanut Butter Filling
In a separate small bowl, mix peanut butter and powdered sugar until it turns into a thick, creamy mixture. It should be soft enough to scoop but firm enough to stay centered in the batter.
Step 6: Assemble the Cupcakes
Spoon the chocolate batter into each cupcake liner about halfway. Add a rounded teaspoon of the peanut butter filling right into the center of each. Top with more batter until the liners are about ¾ full. Don’t overfill—these rise nicely.
Step 7: Top with Chocolate Chips and Bake
Sprinkle chocolate chips over each cupcake. Bake for 18–20 minutes, or until a toothpick inserted into the edge of the cupcake (not the center) comes out clean.
Step 8: Cool Slightly Before Serving
Let cupcakes cool in the pan for about 10 minutes. They’ll still be warm inside with that gooey center intact. Best served warm—but they’re still delicious cooled.
Why You’ll Love This Recipe
– No stand mixer required
– Great for kids, guests, or solo indulgence
– Ready in under 40 minutes
– Freezer-friendly for future cravings
– Customizable with toppings or mix-ins
Mistakes to Avoid & Solutions
Mistake 1: Batter too thick or too thin
Solution: Ensure your hot water is truly hot—this helps smooth out the cocoa and brings the right consistency.
Mistake 2: Overfilling cupcake liners
Solution: Fill liners no more than ¾ full to avoid overflow during baking.
Mistake 3: Sinking centers
Solution: Don’t overmix your batter, and avoid opening the oven too early. Let the cupcakes bake undisturbed for the first 15 minutes.
Mistake 4: Dry texture
Solution: Don’t skip the milk or hot water—they keep the cake moist and tender. Pull them out as soon as the edges test clean.
Mistake 5: Filling that disappears
Solution: Use thick peanut butter filling (with powdered sugar) and center it carefully to keep it from sinking or spreading too thin.
Serving and Pairing Suggestions
These cupcakes are best served slightly warm, with the center still soft and gooey.
Try pairing them with:
– A cold glass of milk
– Warm vanilla bean coffee
– Whipped cream or vanilla ice cream on the side
– Crushed peanuts or extra chocolate drizzle for presentation
Perfect for dessert platters, kids’ parties, or cozy nights in. You can also serve them plated with fresh strawberries for a balance of richness and brightness.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Freeze cupcakes individually wrapped in plastic wrap, then in a freezer bag (up to 2 months).
To reheat: Microwave each cupcake for 10–15 seconds to revive the gooey center. Don’t overheat or it may dry out.
FAQs
1. Can I use natural peanut butter instead of regular?
Natural peanut butter tends to be oilier and may not hold its shape. Stick to regular creamy peanut butter for best results.
2. How do I make this recipe dairy-free?
Substitute the butter with melted coconut oil, and use a dairy-free milk like almond or oat milk. Check your chocolate chips to make sure they’re dairy-free too.
3. Can I double the recipe?
Yes! Simply double all ingredients and divide evenly between two muffin tins. Bake time remains the same.
4. Why add hot water to the batter?
Hot water helps “bloom” the cocoa powder, enhancing the chocolate flavor and smoothing the batter.
5. Can I use muffin liners or bake without them?
Liners are preferred for easy cleanup and even baking. If going without, grease the muffin tin thoroughly to prevent sticking.
Tips & Tricks
– Don’t skip the step of mixing peanut butter with powdered sugar—it makes the filling stable during baking.
– For extra gooey centers, underbake by 1 minute and let them rest longer.
– Use a small ice cream scoop for the filling to keep portions even.
– Sprinkle sea salt on top before baking for a sweet-salty contrast.
– Let the batter rest for 5 minutes before filling the liners—this helps improve cupcake structure.
Recipe Variations
1. Nutella Swirl Cupcakes
Swap the peanut butter filling for Nutella. No powdered sugar needed—just spoon Nutella directly into the center. Bake as directed for a hazelnut-chocolate twist.
2. Espresso-Choco Cupcakes
Add 1 tsp espresso powder to the dry mix for a deeper chocolate flavor. Pair with a mocha glaze for coffee lovers.
3. Almond Joy Cupcakes
Mix shredded coconut and chopped almonds into the batter, and use almond butter instead of peanut butter. Top with extra coconut flakes.
4. Mini Cupcake Bites
Use a mini muffin tin and reduce baking time to 10–12 minutes. Perfect for parties or small bites.
5. Frosted Peanut Butter Cupcakes
Skip the chocolate chips and add a layer of whipped peanut butter frosting on top once cooled.
Final Thoughts
These cupcakes are the kind of dessert you bake when you want something playful, but still satisfying. No complicated techniques, no fancy tools—just basic ingredients doing something unexpectedly wonderful.
The gooey center never fails to draw a smile, and the melted chocolate chips add that final touch of joy. I’ve made these for family nights, small gatherings, and even just a treat-yourself Sunday afternoon. Each time, they vanish faster than expected. And even if one batch goes slightly overbaked or the peanut butter isn’t perfectly centered, it’s still worth it.
This recipe is a gentle reminder that baking doesn’t have to be flawless—it just has to be loved. And trust me, these cupcakes are easy to fall in love with.
Gooey Chocolate Peanut Butter Cupcakes
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup hot water
- ½ cup peanut butter creamy works best
- ½ cup powdered sugar
- ½ cup chocolate chips
Instructions
- Set your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, and mix until combined.
- Pour in milk and hot water. Slowly add the dry mix, stirring until smooth and slightly thin.
- In a small bowl, mix peanut butter and powdered sugar until thick and creamy, soft but scoopable.
- Fill each liner halfway with chocolate batter. Add a teaspoon of peanut butter filling in the center, then cover with more batter until ¾ full.
- Sprinkle chocolate chips on top. Bake for 18–20 minutes, or until a toothpick inserted near the edge comes out clean.
- Let cool in the pan for 10 minutes. Serve warm for a gooey center or enjoy once cooled.
