Chocolate Peanut Butter Molten Cupcakes

Chocolate Peanut Butter Molten Cupcakes

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Rated: 4
  • Makes: 6 servings
  • Prep 25 mins
  • Chill 30 mins
  • Cool 5 mins
  • Bake 12 mins
  • Microwave 1 min to 2 mins
  • Serving Size: 1 cupcake
  • Carb Grams Per Serving: 24


  • 2 ounces milk chocolate, chopped
  • 1 tablespoon creamy peanut butter (not reduced-fat or natural)
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar
  • 2 tablespoons water
  • 2 tablespoons canola oil
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • Fresh strawberries (optional)
  • Powdered sugar (optional)


  1. For filling: In a small microwave-safe bowl, combine milk chocolate and peanut butter. Microwave on 30 percent power (medium-low) for 1-1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Cover and chill until mixture is the consistency of thick frosting, stirring and checking mixture every 5 to 10 minutes until consistency is reached (this may take anywhere from 10 to 25 minutes). Mixture will set up quickly at the end so watch carefully. Use two spoons to drop mixture into six mounds on a wax paper-lined baking sheet, using about 2 teaspoons mixture per mound; return to the refrigerator until ready to use.
  2. Preheat oven to 350 degrees F. Grease six 2-1/2-inch muffin cups; set aside. In a medium bowl, whisk together egg, sugar, water, oil, baking powder, and vanilla. Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin cup. Set a chilled peanut butter mound in center of chocolate batter in each muffin cup. 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 a wire rack for 5 minutes. Run a thin sharp knife around the edge of each cupcake. Invert cupcakes onto serving plates. If desired, top with strawberries and sprinkle with powdered sugar. Serve immediately.


  • *SUGAR SUBSTITUTES: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. If using sugar substitute, the bake time may be shorter. Check cupcakes after 10 minutes of baking.
  • *SUGAR SUBSTITUTES: PER SERVING WITH SUBSTITUTE: Same as above, except 165 cal., 16 g carb.
  • *SUGAR SUBSTITUTES: Exchanges: 1 other carb.
  • *SUGAR SUBSTITUTES: Carb choices: 1.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 193 cal., 9 g total fat (3 g sat. fat), 2 mg chol., 51 mg sodium, 24 g carb. (1 g fiber, 14 g sugars), 4 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Other Carb (d.e): 1.5;