When peanut butter and chocolate come together, magic happens. Peanut butter fudge puddle cupcakes are the perfect way to indulge in this heavenly combination. These bite-sized treats are not only a feast for your taste buds but also an absolute showstopper for any dessert table. With their soft peanut butter base, gooey chocolate mascarpone filling, and crunchy topping, they’re a dessert that’s impossible to resist.

Why You’ll Love Peanut Butter Fudge Puddle Cupcakes

• Flavorful Layers: The nutty richness of peanut butter pairs beautifully with the creamy chocolate filling.
• Bite-Sized Delight: Perfectly portioned mini cupcakes are fun and easy to serve.
• Impressive Presentation: The puddle of fudge in the center makes these treats visually stunning.
• Simple to Make: With straightforward ingredients and steps, you can create a bakery-worthy dessert at home.

Ingredients You’ll Need

For the Cupcakes:

Ingredient	Quantity
Unsalted butter (softened)	1/2 cup
Brown sugar	1/2 cup
Granulated sugar	1/2 cup
Large egg (room temperature)	1
Creamy peanut butter	2/3 cup
Vanilla extract	1 tsp
All-purpose flour	1 1/4 cups
Baking soda	1/2 tsp
Salt	1/2 tsp

For the Fudge Filling:

Ingredient	Quantity
Semi-sweet chocolate (chopped)	8 oz
Vegetable oil	1 tsp
Mascarpone cheese (room temperature)	8 oz

For Topping:

Ingredient	Quantity
Toffee bits or chopped peanuts	1/2 cup

How to Make Peanut Butter Fudge Puddle Cupcakes

Step 1: Prepare the Dough

1. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.
2. Add the egg, peanut butter, and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Step 2: Chill the Dough

1. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This helps the cookies hold their shape while baking.

Step 3: Preheat and Prepare the Pan

1. Preheat your oven to 325°F (160°C).
2. Grease mini muffin pans to prevent sticking.

Step 4: Shape the Cookies

1. Roll the chilled dough into 1-tablespoon-sized balls.
2. Place each ball into a cavity of the mini muffin pan.
3. Use the back of a spoon or your thumb to press an indentation in the center of each ball to create a “puddle.”

Step 5: Bake the Cupcakes

1. Bake for 14-15 minutes, or until the edges are lightly browned.
2. While the cookies are still warm, press the centers again to deepen the indentations.
3. Allow the cookies to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Fudge Filling

1. In a microwave-safe bowl, combine the chopped chocolate and vegetable oil.
2. Microwave in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth.
3. Fold the mascarpone cheese into the melted chocolate, mixing until creamy.

Step 7: Fill and Decorate

1. Spoon the fudge filling into the cooled cookie cups. Use a piping bag for a neater presentation.
2. Sprinkle toffee bits or chopped peanuts over the tops for added texture and flavor.

Nutritional Information

Here’s an approximate breakdown per cupcake (based on 24 mini cupcakes):

Nutrient	Amount
Calories	170
Total Fat	10g
Saturated Fat	4g
Carbohydrates	17g
Sugar	12g
Protein	3g

Tips for Perfect Peanut Butter Fudge Puddle Cupcakes

• Chill the Dough: This step is essential to prevent the cookies from spreading too much during baking.
• Press Gently: When making the indentations, don’t press all the way through the dough. You want a deep “puddle” without breaking the bottom.
• Don’t Overfill: Leave a little space in each puddle to avoid the filling spilling over the edges.
• Use Quality Chocolate: High-quality semi-sweet chocolate will give the filling a rich and creamy taste.
• Experiment with Toppings: Swap the toffee bits or peanuts for sprinkles, mini chocolate chips, or shredded coconut for a personalized touch.

Creative Variations

1. Dark Chocolate Twist

Substitute the semi-sweet chocolate with dark chocolate for a richer, less sweet filling.

2. Nutella Filling

Replace the mascarpone fudge filling with a dollop of Nutella for a hazelnut-inspired twist.

3. Jelly Surprise

Add a small spoonful of raspberry or strawberry jam to the center of the cookie cups before topping with the chocolate filling.

4. Gluten-Free Option

Use a 1:1 gluten-free baking mix instead of all-purpose flour to make the recipe gluten-free.

FAQs About Peanut Butter Fudge Puddle Cupcakes

1. Can I make these cupcakes ahead of time?
Yes, you can prepare the cookie cups and store them in an airtight container for up to 3 days. Add the fudge filling and toppings just before serving.

2. Can I freeze these cupcakes?
Absolutely! Freeze the baked cookie cups without filling for up to 3 months. Thaw them at room temperature and fill them before serving.

3. What can I use instead of mascarpone cheese?
Cream cheese is a great alternative, but it will add a slight tang to the filling.

4. How do I prevent the filling from hardening?
The mascarpone helps keep the filling creamy, but you can also let the filled cupcakes sit at room temperature for 10-15 minutes before serving.

5. Can I use crunchy peanut butter?
Yes, crunchy peanut butter works well and adds extra texture to the cookie cups.

6. What’s the best way to store these cupcakes?
Store them in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor.

Why Peanut Butter Fudge Puddle Cupcakes Are Perfect for Any Occasion

These cupcakes are a dessert lover’s dream. They’re rich, flavorful, and the perfect size for enjoying without feeling overwhelmed. Whether you’re making them for a party, gifting them to a friend, or treating yourself, they’re guaranteed to bring smiles.

Bake Peanut Butter Fudge Puddle Cupcakes Today

Ready to impress your friends and family with this indulgent treat? Gather your ingredients and give this recipe a try. The combination of soft peanut butter cookies, creamy fudge filling, and crunchy toppings is sure to make these cupcakes a new favorite in your dessert repertoire. Happy baking!

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