Peanut Butter Lava Fudge Cupcakes Recipe

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 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)

INSTRUCTIONS