Peanut Butter Lava Cupcakes
Updated May 18, 2018
- 6 cupcakes
- COOK TIME
- 12 Min
The classic combo of peanut butter and chocolate come together in these Peanut Butter Lava Cupcakes. They'll soon become a favorite of the whole family, whether or not they are on a diabetes diet!
What You'll Need
- 1 tablespoon creamy peanut butter (regular, not reduced-fat or natural)
cup milk chocolate chips
cup liquid egg
- 2 tablespoons water
- 2 tablespoons canola oil
cup granulated Splenda
teaspoon baking powder
cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
What to Do
In a small microwaveable bowl, combine peanut butter and chocolate. Microwave on 30 percent power for 1-1/2 to 2 minutes or until melted and smooth, stirring halfway through cooking. Cover and chill until mixture is the consistency of thick frosting, stirring and checking every 5 to 10 minutes. (This could take from 10 to 25 minutes.) Mixture will set up quickly at the end so watch carefully. Use 2 spoons to drop mixture into 6 mounds on a wax paper-lined baking sheet, using about 2 teaspoons of mixture for each; return to the refrigerator until ready to use.
Preheat oven to 350 degrees F. Coat 6 muffin cup tins with cooking spray; set aside. In a bowl, whisk together egg, water, oil, Splenda, baking powder, and vanilla. Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin tin. Place a chilled peanut butter mound in center of chocolate batter in each muffin tin. Spoon remaining batter over peanut butter mounds.
Bake 12 to 14 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on wire rack for 5 minutes. Run a sharp knife around edge of each cupcake. Invert cupcakes onto serving plates. Serve immediately.
These would be great topped with sliced strawberries and a sprinkle of confectioner's sugar.
Nutritional InformationShow More
Servings Per Recipe: 6
Calories from Fat
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