Peanut Butter Lava Fudge Cupcakes Recipe

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Peanut Butter Lava Fudge Cupcakes RecipeThe softest, most tender chocolate cupcake ever, filled to the brim with luscious hot fudge sauce, frosted with whipped, fluffy peanut butter frosting and finished of with French chocolate sprinkles and a chocolate-covered pretzel. This is a chocolate and peanut butter lover dream come true!

Peanut Butter Lava Fudge Cupcakes Recipe

YIELD: 16 TO 17 CUPCAKES

INGREDIENTS

FOR THE HOT FUDGE SAUCE:
5 oz (140g) finely chopped semisweet chocolate or chocolate chips
2 tablespoons plus 2 teaspoons (1/2oz/ 15g) cocoa powder (I used Hershey’s)
6 tablespoons light corn syrup
2 tablespoons plus 2 teaspoons (1 1/8oz/ 32g) sugar
3 tablespoons heavy whipping cream
3 tablespoons milk (use water instead for a darker chocolate taste)
Pinch of salt
1 1/2 tablespoons (3/4oz/ 21g) unsalted butter
1/2 teaspoon vanilla extract (optional)

FOR THE CUPCAKES: (YOU CAN SUBSTITUTE YOUR FAVORITE CAKE MIX FOR A SHORTCUT)
1/2 cup (4oz/ 114g) unsalted butter, softened to room temperature
1 1/2 cups (10 1/2oz/ 298g) light brown sugar, packed
2 egg, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup (1 1/2oz/ 42g) unsweetened cocoa powder, preferably Dutch-process*
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups (6.4oz/ 180g) cake flour* (see note for substitution)
2/3 cups (5 1/3oz/ 150g) sour cream, at room temperature
3/4 cups (177ml) hot water (or coffee)*

PEANUT BUTTER FROSTING:
1 1/4 cups (10oz/ 283g) unsalted butter, softened but still slightly cool
1 1/3 cups (12 3/4oz/ 360g) creamy peanut butter*
3 tablespoons heavy cream
2 1/2 teaspoons vanilla extract
Pinch of salt
2 1/4 cups (9oz/ 255g) confectioners sugar (sift if lumpy)

FOR GARNISH: (OPTIONAL)
16 to 17 storebought or homemade chocolate-covered pretzels*
Chocolate sprinkles, chopped peanuts or crushed pretzel, for garnish
1/2oz (15g) melted chocolate, for sticking garnish to the cupcake rim

INSTRUCTIONS

TO MAKE THE HOT FUDGE SAUCE: (COULD BE MADE UP TO 2 WEEKS IN ADVANCE & REFRIGERATED)
  1. In a microwave-safe bowl, heat the chocolate in the microwave, stirring every 20 seconds, until melted and !smooth, 1 to 3 minutes. Whisk in the cocoa until dissolved. Set aside.
  2. Meanwhile, in a small saucepan, combine together the corn syrup, sugar, cream, milk, and salt. Place over medium heat and bring to a simmer, stirring frequently, until thickened, about 3 minutes.
  3. Remove from heat, whisk in the butter and vanilla. Cool the mixture slightly, about 2 minutes. Then whisk in the melted chocolate mixture until smooth. Set aside to cool slightly before using.
FOR THE CUPCAKES:
  1. Adjust oven rack to middle position. Preheat oven to 350F/180F. Line 2 cupcake pans with 16 cupcake liners. READ MORE

Recipe by: cleobuttera.com

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