Peanut Butter Lava Cupcakes


Peanut Butter Lava Cupcakes

EDR Peanut Butter Lava Cupcakes
6 cupcakes
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)
  • 1/3 cup milk chocolate chips
  • 1/4 cup liquid egg
  • 2 tablespoons water
  • 2 tablespoons canola oil
  • 1/4 cup granulated Splenda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder

What to Do

  1. 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.
  2. 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.
  3. 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

  • Amount Per Serving % Daily Value *
  • Calories 114
  • Calories from Fat 62
  • Total Fat 6.8g 11 %
  • Saturated Fat 1.1g 5 %
  • Trans Fat 0.0g 0 %
  • Protein 3.4g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.2mg 0 %
  • Sodium 54mg 2 %
  • Total Carbohydrates 11g 4 %
  • Dietary Fiber 1.4g 6 %
  • Sugars 1.3g 0 %

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Nutrition information missing at your link. Please either provide it or remove the link. Why is this the case with many of your recipes? Please explain.

filling was the best part. Wasn't much dough, and hard to spread in cupcake pan. Definitely not a keeper

I have been a baker for 40 yrs and was skeptical when I read this recipe. Since I am trying to watch my carbs, I tried it anyway. These were horrible, the only thing good about it is the "lava"-but you better eat it right out of the oven. Baked mine 10 minutes and they were heavy as a rock with no flavor. If you use 1 TBSP in each cup for the 1st layer, not much thick doughy batter for the top. Is there a misprint somewhere? If not, skip this one save your ingredients for something edible.

very good could probably use a little more peanut butter

Think in stage 1 it should be seconds not minutes otherwise you could have a fire.

The recipe is correct. It states that the microwave be on 30 percent power not 100 percent power. 30 percent is much lower heat, so the peanut butter can melt slower and not dry up.

JWalker, We're not sure that a chocolate cake mix would yield the same effect for these lava cupcakes, especially since this adjustment hasn't been tested in the kitchen. If you are looking to make more cupcakes, your best bet would be to simply double the recipe.

can you use a chocolate cake mix and this same filling? I realize you would have to double your peanut butter mixture but 6 cupcakes won't go far!!

Hi Irwin. The conversion for 1/4 cup of liquid egg is indeed 1 whole egg. However, if you make this substitution, please be aware the nutrition will change. We hope enjoy it!

Rating required -- so it gets a 3. What I need is a little help with a conversion ... I don't use "liquid" eggs, so the 1/4 cup of liquid egg called for ..... Would that be equal to 1 regular egg?


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