Chocolate Peanut Butter Volcano Cupcakes

These cupcakes are wild. Like, gooey chocolate cake with a peanut butter explosion in the middle. Total volcano vibes—in the best way.

I baked these for a party once and, no joke, people were begging for the recipe. The chocolate is rich and soft, and that peanut butter center? It oozes out like lava. So fun and messy.

They’re sweet, salty, and melt-in-your-mouth good. Every bite is warm, rich, and full of surprise. If you love chocolate and peanut butter, these are next-level.

Go grab your muffin tin. You’re about to make your new favorite dessert. Let’s bake some lava cupcakes!

Why You’ll Love This Recipe

• Molten Surprise Inside: The center stays creamy and soft thanks to the peanut butter filling. It melts just enough to feel like lava but stays rich and thick like a soft truffle.
• Easy to Make, Big on Flavor: You don’t need any fancy equipment. The batter comes together in minutes using just bowls and a whisk.
• That Frosting, Though: The frosting is smooth, slightly salty, and not too sweet. It pairs perfectly with the chocolate cake and adds a fluffy finish on top.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Bake Time: 18–20 minutes
Cool & Frosting Time: 15–20 minutes
Total Time: Around 1 hour start to finish (including frosting and resting)

Servings:
Makes 12 cupcakes. If you’re baking for a crowd, you can double the recipe—just bake in two muffin pans.

Difficulty:
Easy to moderate. The steps are beginner-friendly, but the layering adds a touch of fun for more experienced bakers.

Tip Before You Begin:
If your peanut butter is the natural kind with oil on top, stir it really well or use a no-stir variety for best texture. That helps the center stay creamy and not runny.

Required Kitchen Tools

• Large and medium mixing bowls
• Whisk, rubber spatula, and spoon
• Measuring cups and spoons
• Standard muffin tin (12-cup)
• Paper cupcake liners
• Cooling rack
• Optional: hand mixer for frosting (you can also mix by hand if needed)
• Piping bag or zip-top bag (for filling and frosting—optional but neat)

Ingredients

For the Chocolate Cupcakes:

• ½ cup (42g) unsweetened cocoa powder – Adds rich chocolate flavor. Use Dutch-processed or natural cocoa.
• ½ cup (63g) all-purpose flour – Just enough to give structure without making the cupcakes dry.
• 1 teaspoon baking soda – Helps the cupcakes rise and stay fluffy.
• ½ teaspoon salt – Balances sweetness and enhances chocolate taste.
• 1 cup (200g) granulated sugar – Sweetens the batter and helps keep the cupcakes moist.
• ½ cup (120ml) vegetable oil – Keeps the crumb tender and soft.
• 2 large eggs, room temperature – For structure and richness.
• 1 teaspoon pure vanilla extract – Adds warmth and flavor depth.
• ½ cup (120ml) milk – Brings the batter together. Whole milk works best, but any kind will do.

For the Peanut Butter Filling:

• ½ cup (120g) creamy peanut butter – The star of the filling. Use shelf-stable for best texture.
• ¼ cup (30g) powdered sugar – Makes the filling smooth and just sweet enough.
• 2 tablespoons (30ml) milk – Loosens the mix so it stays soft inside the cupcake.

For the Peanut Butter Frosting:

• ½ cup (113g) unsalted butter, softened – Forms the creamy base of the frosting.
• 1 cup (240g) creamy peanut butter – Use a smooth, no-stir kind for easy blending.
• 2 cups (240g) powdered sugar – Adds body and sweetness to the frosting.
• 2–3 tablespoons (30–45ml) milk – Adjusts the consistency for easy piping or spreading.
• 1 teaspoon pure vanilla extract – Rounds out the flavor.

How to Make Chocolate Peanut Butter Volcano Cupcakes – Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (177°C).
Line a standard 12-cup muffin tin with paper liners.
Set aside while you prepare the batter.

2. Make the Cupcake Batter

In a medium bowl, whisk together the cocoa powder, flour, baking soda, and salt.
In a separate large bowl, whisk the sugar, oil, eggs, and vanilla until smooth.
Add the dry ingredients to the wet mixture, whisking just until combined.
Pour in the milk and stir gently until the batter is smooth and pourable.

Tip: Don’t overmix. A few lumps are fine—this keeps the cupcakes tender.

3. Make the Peanut Butter Filling

In a small bowl, stir together the peanut butter, powdered sugar, and milk until smooth and creamy.
It should be thick but spoonable.

Optional Step: Scoop the filling into a piping bag or zip-top bag with a corner snipped off for easy filling.

4. Fill the Cupcake Liners

Spoon about 1 tablespoon of chocolate batter into each liner.
Add 1 heaping teaspoon of the peanut butter filling into the center of each one.
Top with another spoonful of batter, covering the filling completely.

Each cupcake liner should be about ¾ full.

5. Bake

Place the tin in the center of the oven.
Bake for 18–20 minutes or until the tops spring back lightly when touched.
A toothpick inserted near the edge (not through the center filling) should come out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

How to Make the Peanut Butter Frosting

In a large bowl, beat the softened butter and peanut butter together until smooth and creamy (about 1–2 minutes).
Add the powdered sugar ½ cup at a time, mixing slowly at first, then increasing speed.
Add milk a little at a time until the frosting reaches your desired consistency.
Stir in the vanilla extract.

You want the frosting to be soft enough to spread but thick enough to hold its shape.

Frost and Finish

Once the cupcakes are cool, use a spoon, offset spatula, or piping bag to frost each one generously.
If desired, top with mini chocolate chips, crushed peanuts, or a light sprinkle of sea salt.

Variations

• Add Chocolate Chips: Mix mini chocolate chips into the cupcake batter for even more chocolate flavor.
• Use Nutella Filling: Swap peanut butter filling with a chocolate hazelnut spread for a different kind of volcano.
• Make It Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.

How to Store These Cupcakes

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store for up to 5 days. Bring to room temperature before serving.
• Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw, frost, and serve when ready.

Tips and Tricks for Success

• Room Temp Ingredients: Make sure eggs, milk, and butter are at room temperature. It helps everything blend smoothly.
• Don’t Overbake: Check around 18 minutes. Overbaking can dry out the cupcakes and firm up the filling too much.
• Use an Ice Cream Scoop: To portion batter evenly and keep the layers clean.
• Chill Filling if Runny: If the peanut butter filling feels too soft, chill it for 5–10 minutes before scooping.
• Pipe for Precision: A piping bag helps layer the filling neatly inside the batter.

Nutrition

Nutrient	Per Cupcake (est.)
Calories	390
Total Fat	22g
Saturated Fat	6g
Carbohydrates	42g
Sugars	29g
Protein	6g
Fiber	2g
Sodium	220mg

Note: Nutrition is an estimate and may vary based on ingredients and portion size.

FAQs

Can I make these ahead of time?
Yes! You can bake and freeze the unfrosted cupcakes for up to 2 months. Just thaw and frost before serving.

Can I use crunchy peanut butter?
It works, but creamy is easier for a smooth center and frosting.

Do I need a mixer?
Only for the frosting (optional). The cupcake batter and filling can be done by hand.

Can I double this recipe?
Yes. Use two muffin pans and rotate halfway through baking.

Conclusion

These Chocolate Peanut Butter Volcano Cupcakes are simple to make and packed with flavor. With soft chocolate cake, a gooey peanut butter center, and silky frosting, they deliver that just-baked comfort with every bite.