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Peanut Butter Lava Fudge Cupcakes Recipe

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The manufacturing procedure is very simple, you just need to adhere to the methods that we have created on this page. The adhering to are the stages of just how to cook Peanut Butter Lava Fudge Cupcakes Recipe.


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 pretzels, for garnish (optional)

Chocolate sprinkles, chopped peanuts or crushed pretzel, for garnish (optional)

1/2oz (15g) melted chocolate, for sticking garnish to the cupcake rim (optional)


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Originally posted 2018-01-07 22:26:55.