Take a bite of cupcake heaven! Tender chocolate cupcakes, stuffed with hot fudge sauce and topped with peanut butter mousse, these decadent Peanut Butter Hot Fudge Sundae Cupcakes won't melt like ice cream...but you might need a glass of milk to wash them down!
Preparation2 hoursCook Time17 minsTotal Time2 hrs 17 mins
1/2 cup (1 stick) unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs plus 1 yolk, room temperature
1 teaspoons pure vanilla extract
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups cake flour, sifted
2/3 cups sour cream
3/4 cups hot coffee
Hot Fudge Sauce
5 oz chopped semisweet chocolate (or chocolate chips)
2 tablespoons plus 2 teaspoons cocoa powder
6 tablespoons light corn syrup
2 tablespoons plus 2 teaspoons granulated sugar
3 tablespoons heavy whipping cream
3 tablespoons water
Pinch of salt
1 1/2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Peanut Butter Mousse
2/3 cups heavy whipping cream
8 oz cream cheese, softened
1 1/3 cups creamy peanut butter (regular, not the natural kind)
1/4 cup whole milk
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
Chocolate sprinkles, for garnish
Chopped peanuts, for garnish
Peanut butter cups, for garnish
Maraschino cherries, for garnish
Preheat the oven to 400 degrees F. Line 2 standard cupcake pans with 18-20 liners. Set aside.
In a mixer fitted with a paddle attachment, or using a hand mixer, cream butter until smooth. Add the sugars, eggs, and vanilla and mix until fluffy, about 3 minutes. Add the cocoa, baking soda and salt; mix well.
Add one cup of flour, then half the sour cream and mix. Repeat with the remaining flour and sour cream. Slowly add the hot coffee and mix until smooth. The batter will be thin.
Fill cupcake liners ⅔ of the way. Place tins in the oven and drop the temperature to 350 degrees F. Bake 15-18 minutes, checking at 15 for proper doming. Cupcakes are done when a clean toothpick inserted in the center comes out clean.
Remove from oven and allow to cool in pan for 10 minutes, then move to cooling rack. When cool, use a cupcake corer or small knife to make a well in the center of each cupcake.
Hot Fudge Sauce
Heat the chocolate in the microwave in a microwave-safe bowl, whisking every 20 seconds, until melted and smooth, 1-3 minutes. Whisk in cocoa until combined. Set aside.
In a small saucepan set over medium heat, combine corn syrup, sugar, cream, milk, and salt. Bring to a simmer, stirring frequently, until thickened, about 3 minutes.
Remove from heat and whisk in butter and vanilla. Cool the mixture slightly (2 minutes or so,) then whisk in the melted chocolate mixture until smooth. Set aside.
Peanut Butter Mousse
In a chilled bowl, whisk the heavy cream until soft peaks form. Set aside in refrigerator until ready to use.
Using a hand mixer, in a separate bowl, beat cream cheese and peanut butter until combined. Add milk and vanilla and mix until smooth. Add sifted powdered sugar and mix until combined and creamy, about 3 minutes.
Fold half of the whipped cream into the peanut butter mixture until just combined, then add the rest and fold gently until combined and fluffy. Refrigerate at least 1 hour before using.
Using a butter knife, "paint" the outer edge of each cupcake with some cooled hot fudge sauce. Dip the wet edges in sprinkles or chopped peanuts and set on a baking sheet to dry.
Spoon hot fudge sauce into a piping bag and fill each cupcake to slightly overflowing.
Fill a second piping bag (fitted with a star tip) with Peanut Butter Mousse and swirl on top of each cupcake, on the inside of the garnished edges.
Top each cupcake with a drizzle of more hot fudge, sprinkles, peanuts, peanut butter cups, and a cherry. Serve with tall glasses of milk and enjoy!