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Chocolate Peanut Butter Molten Cupcakes

Chocolate Peanut Butter Molten Cupcakes Recipe

Nutella Molten Chocolate Cupcakes are an easy, family-friendly dessert to share on Valentine's Day.
Course Dessert
Cuisine international
Keyword Chocolate Peanut Butter Molten Cupcakes, molten cupcakes
Prep Time 15 minutes
Cook Time 42 minutes
Servings 6 serves
Calories 450kcal
Author Daisy
Cost 10$


  • ¼ cup Nutella, or other chocolate-hazelnut spread
  • 1 large egg
  • ¼ cup sugar
  • 2 tblsps water
  • 2 tblsp canola oil
  • ¼ tsp baking powder
  • ¼ tsp vanilla
  • cup whole wheat pastry flour
  • 3 tblsp unsweetened cocoa powder
  • Fresh strawberries (optional)
  • Powdered sugar (optional)


  • Use two spoons to drop Nutella into six mounds on a wax paper-lined plate, using about 2 teaspoons mixture per mound; place in freezer until ready to use.
  • 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 Nutella mound in center of chocolate batter in each muffin cup. Spoon remaining batter over peanut butter mounds.
  • Bake 12 minutes or until tops spring back when lightly touched. Let cool in pan 1 minute. 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. Any leftover cakes can be stored in an airtight container and re-warmed in the microwave for 20 seconds.