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Peanut Butter Lava Fudge 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 (1⅛oz/ 32g) sugar
  • 3 tablespoons heavy whipping cream
  • 3 tablespoons milk (use water instead for a darker chocolate taste)
  • Pinch of salt
  • 1½ tablespoons (3/4oz/ 21.3g) unsalted butter
  • ½ 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 temperature
  • 1½ cups light brown sugar, packed
  • 2 egg, at room temperature
  • 1½ teaspoons vanilla extract
  • ½ cup unsweetened cocoa powder, preferably Dutch-process
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1½ cups cake flour
  • ⅔ cups sour cream, at room temperature
  • ¾ cups hot water (or coffee)

Peanut Butter Frosting:

  • 1¼ cups (10oz/ 283g) unsalted butter, softened but still slightly cool
  • 1⅓ cups creamy peanut butter
  • 3 tablespoons heavy cream
  • 2½ teaspoons vanilla extract
  • Pinch of salt
  • 2¼ cups (9oz/ 255g) confectioners sugar (sift if lumpy)
  • 16 to 17 storebought or homemade chocolate-covered pretzelsfor garnish 
  • Chocolate sprinkles, chopped peanuts or crushed pretzelfor garnish 
  • 1/2oz (15g) melted chocolate, for sticking garnish to the cupcake rim

SEE CONVERSION CHART HERE

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