Gooey Peanut Butter Lava Cupcakes

Directions

1. 1. Preheat and prepare: Set the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, pressing them snugly into each cavity so the batter rises evenly. This also prevents sticking and makes unmolding the cupcakes easier once they bake.
   2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until fully blended. This ensures the leavening is evenly dispersed throughout the batter, helping the cupcakes rise uniformly.
   3. Cream the butter and sugars: In a separate large bowl, beat the softened butter with the granulated sugar and brown sugar for 2–3 minutes. The mixture should become light, pale, and fluffy, a sign that enough air has been incorporated to keep the cupcakes soft and tender.
   4. Add eggs, vanilla, and peanut butter: Add the eggs one at a time, mixing just until each one is fully incorporated before adding the next. Stir in the vanilla extract and creamy peanut butter, blending until smooth and consistent.
   5. Add dry ingredients and milk: Add the dry mixture in two to three batches, alternating with the milk. Mix gently after each addition—just until combined—to avoid overworking the batter, which could make the cupcakes dense.
   6. Fold in peanut butter chips: Using a spatula, fold in the peanut butter chips evenly. This keeps the batter airy while ensuring each cupcake has pockets of melty peanut butter flavor baked throughout.
   7. Fill the liners: Spoon batter into each cupcake liner, filling them about two-thirds full. Leave space for the lava filling and for the cupcakes to rise properly in the oven.
   8. Create the lava center: Add a small spoonful of creamy peanut butter into the center of each cupcake, gently pressing it down into the batter. Cover the peanut butter with a little more batter so it remains hidden while baking and creates the signature molten center.