Real Recipes From Real Home Cooks ®
Peanut Butter Lava Fudge Cupcakes
INGREDIENTS
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For the Hot Fudge Sauce:
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5 oz (140g) finely chopped semisweet chocolate or chocolate chips
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2 tablespoons plus 2 teaspoons (1/2oz/ 15g) cocoa powder (I used Hershey's)
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6 tablespoons light corn syrup
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2 tablespoons plus 2 teaspoons (1⅛oz/ 32g) sugar
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3 tablespoons heavy whipping cream
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3 tablespoons milk (use water instead for a darker chocolate taste)
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Pinch of salt
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1 1/2 tablespoons (3/4oz/ 21.3g) unsalted butter
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1/2 teaspoon vanilla extract (optional)
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For the Cupcakes: (you can substitute your favorite cake mix for a shortcut)
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1/2 cup (1 stick/ 4oz) unsalted butter, softened to room temperature
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1 1/2 cups light brown sugar, packed
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2 egg, at room temperature
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1 1/2 teaspoons vanilla extract
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1/2 cup unsweetened cocoa powder, preferably Dutch-process* (see note)
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1/4 teaspoon salt
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1 1/2 cups cake flour* (see note for substitution)
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2/3 cups sour cream, at room temperature
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3/4 cups hot water (or coffee)* (see note)
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Peanut Butter Frosting:
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1 1/4 cups (10oz/ 283g) unsalted butter, softened but still slightly cool
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1 1/3 cups creamy peanut butter***(see note)
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3 tablespoons heavy cream
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2 1/2 teaspoons vanilla extract
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Pinch of salt
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2 1/4 cups (9oz/ 255g) confectioners sugar (sift if lumpy)
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20 storebought or homemade chocolate-covered pretzels, for garnish (optional)****(see note)
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Chocolate sprinkles, chopped peanuts or crushed pretzel, for garnish (optional)
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1/2oz (15g) melted chocolate, for sticking garnish to the cupcake rim (optional)
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