These Peanut Butter Lava Fudge Cupcakes are pure indulgence — soft chocolate cupcakes filled with warm molten fudge and topped with creamy peanut butter frosting. Each bite is rich, gooey, and perfectly balanced between salty and sweet. A must-bake dessert for peanut butter lovers everywhere!

Why You Will Love This Recipe

If you adore the magic of chocolate and peanut butter together, this cupcake will become your new obsession. The fudgy lava center melts right into the moist chocolate cake, while the peanut butter frosting adds a velvety, nutty contrast. They’re perfect for birthdays, special occasions, or when you simply need a bakery-style dessert at home.

Peanut Butter Lava Fudge Cupcakes

There’s something undeniably comforting about the combination of chocolate and peanut butter — it’s classic, nostalgic, and wildly satisfying. These Peanut Butter Lava Fudge Cupcakes take that timeless duo and turn it into an elevated dessert that feels both luxurious and homemade.

At first glance, they look like beautiful chocolate cupcakes topped with fluffy peanut butter frosting — but once you take a bite, you hit the molten fudge center that oozes out like pure bliss. It’s the kind of dessert that makes people stop mid-bite and say, “Wait, what is this magic?”

The secret lies in layering textures and flavors. The hot fudge sauce is thick, glossy, and deeply chocolatey — made from real chocolate, cocoa powder, and a touch of corn syrup for that smooth, rich consistency. It’s not overly sweet, just perfectly balanced to melt inside the cupcake’s tender crumb.

The cupcake base itself is moist and decadent. Sour cream adds richness, while hot water (or coffee, if you prefer) deepens the cocoa flavor. The result? A soft, perfectly domed cupcake that’s strong enough to hold the lava filling but still delicate when you bite in.

And then comes the peanut butter frosting — creamy, dreamy, and slightly salty to balance the sweet chocolate. Whipped butter and peanut butter create an airy texture that melts in your mouth, while a hint of vanilla and heavy cream make it light yet luscious.

Top each cupcake with chocolate-covered pretzels, chopped peanuts, or a sprinkle of chocolate shavings for crunch and contrast. The presentation is bakery-beautiful, but the flavor is pure comfort food perfection.

Whether you’re making them for a party, bake sale, or weekend treat, these cupcakes impress every time. You can even serve them slightly warm so the fudge stays molten inside — a guaranteed crowd-pleaser.

Servings & Time

• Servings: 16 cupcakes

• Prep Time: 35 minutes

• Cook Time: 25 minutes

• Cooling & Assembly: 45 minutes

• Total Time: ~1 hour 45 minutes

Ingredients

For the Hot Fudge Sauce

• 5 oz semisweet chocolate (finely chopped)

• 2 tbsp + 2 tsp cocoa powder

• 6 tbsp light corn syrup

• 2 tbsp + 2 tsp sugar

• 3 tbsp heavy cream

• 3 tbsp milk (or water for darker chocolate flavor)

• Pinch of salt

• 1 ½ tbsp unsalted butter

• ½ tsp vanilla extract (optional)

For the Cupcakes

• ½ cup unsalted butter, softened

• 1 ½ cups light brown sugar, packed

• 2 large eggs, room temperature

• 1 ½ tsp vanilla extract

• ½ cup unsweetened cocoa powder

• 1 ½ tsp baking soda

• ¼ tsp salt

• 1 ½ cups cake flour

• ⅔ cup sour cream

• ¾ cup hot water or coffee

For the Peanut Butter Frosting

• 1 ¼ cups unsalted butter, softened

• 1 ⅓ cups creamy peanut butter

• 3 tbsp heavy cream

• 2 ½ tsp vanilla extract

• Pinch of salt

• 2 ¼ cups powdered sugar

For Garnish (Optional)

• Chocolate-covered pretzels

• Crushed peanuts or chocolate sprinkles

• Melted chocolate for sticking garnish

Instructions

1. Prepare the Fudge

1. Combine chocolate, cocoa, corn syrup, sugar, cream, milk, and salt in a saucepan.

2. Cook over medium heat, whisking constantly until melted and smooth.

3. Remove from heat, stir in butter and vanilla.

4. Let cool until thick but pourable.

2. Make the Cupcakes

1. Preheat oven to 350°F (175°C) and line muffin tin with liners.

2. Cream butter and brown sugar until fluffy. Add eggs and vanilla.

3. In another bowl, mix cocoa, baking soda, salt, and flour.

4. Alternate adding dry ingredients and sour cream to the butter mixture.

5. Slowly mix in hot water or coffee until batter is smooth.

6. Fill liners halfway, spoon a teaspoon of fudge into each, then cover with more batter.

7. Bake 22–25 minutes or until set. Cool completely.

3. Make the Frosting

1. Beat butter and peanut butter until creamy.

2. Add sugar, cream, vanilla, and salt.

3. Beat until fluffy and smooth.

4. Assemble

Frost cooled cupcakes, garnish with pretzels or crushed peanuts, and drizzle with extra fudge if desired.

Tips

• Use dark chocolate for a deeper fudge flavor.

• Serve slightly warm to enhance the lava effect.

• Store leftovers in the fridge for up to 3 days.