Peanut Butter Lava Fudge Cupcakes

Ingredients List


For the Hot Fudge Sauce:

• 5 oz (140g) finely chopped semisweet chocolate or chocolate chips2 tablespoons plus 2 teaspoons (1/2oz/ 15g) cocoa powder (I used Hershey's)6 tablespoons light corn syrup2 tablespoons plus 2 teaspoons (1⅛oz/ 32g) sugar3 tablespoons heavy whipping cream3 tablespoons milk (use water instead for a darker chocolate taste)Pinch of salt1½ tablespoons (3/4oz/ 21.3g) unsalted butter½ teaspoon vanilla extract (optional)For the Cupcakes: (you can substitute your favorite cake mix for a shortcut)½ cup (1 stick/ 4oz) unsalted butter, softened to room temperature1½ cups light brown sugar, packed2 egg, at room temperature1½ teaspoons vanilla extract½ cup unsweetened cocoa powder, preferably Dutch-process* (see note)1½ teaspoons baking soda¼ teaspoon salt1½ cups cake flour* (see note for substitution)⅔ cups sour cream, at room temperature¾ cups hot water (or coffee)* (see note)Peanut Butter Frosting:1¼ cups (10oz/ 283g) unsalted butter, softened but still slightly cool1⅓ cups creamy peanut butter***(see note)3 tablespoons heavy cream2½ teaspoons vanilla extractPinch of salt2¼ cups (9oz/ 255g) confectioners sugar (sift if lumpy)16 to 17 storebought or homemade chocolate-covered pretzels, for garnish (optional)****(see note)Chocolate sprinkles, chopped peanuts or crushed pretzel, for garnish (optional)1/2oz (15g) melted chocolate, for sticking garnish to the cupcake rim (optional)

 Directions


For the cupcakes:

1. Adjust oven rack to middle position. Preheat oven to 350F/180F. Line 2 cupcake pans with 16 cupcake liners.
2. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a handheld mixer), whisk the butter on high speed until smooth.
3. Add the brown sugar and mix together until slightly lightened in color, about 3 minutes.
4. Scrape down the bowl, then add the eggs, one at a time, mixing well after each addition.
5. Add in the vanilla and continue mixing until lightened more in color and texture and looks fluffy, 3 to 5 minutes. Scrape down the bowl.
6. Add the cocoa powder, baking soda, salt and mix until well blended. Scrape down the bowl.
7. With the mixer on lowest speed, add one-third of the flour, followed by half of the sour cream, then mix to blend. Then add the second third of the flour, followed by the rest of the sour cream, mix again. End with the remaining flour and mix just until combined. Scrape the bowl as needed.
8. With the mixer running on medium low speed, drizzle in the hot water (or coffee) and mix until very smooth, about 1 minute. Batter will be very thin and soupy.
9. Portion the batter evenly among the cupcake liners (I like to use a 3 tablespoon measure ice cream scoop) until ⅔ full.
10. Bake until the tops spring back to the touch and a toothpick inserted into the center of the cupcake comes clean or with a few cooked crumbs attached, 16 to 17 minutes. Start checking after 15 minutes. The cupcakes might deflate slightly after they come out of the oven, but should NOT look sunken. If the do sink, that means they were underbaked. They should have slightly domed tops.
11. Let cool in the pan for about 5 minutes or until cool enough to handle, then transfer to a wire rack to cool completely before filling and frosting.
12. ...........................................

For full instructions please see : completerecipes.com

Share this post