Crock Pot Peanut Butter Hot Chocolate Lava Cake Recipe

Crock Pot Peanut Butter Hot Chocolate Lava Cake Recipe

Ingredients
• 1/2 c. all-purpose flour
• 3/4 c. sugar, divided
• 3/4 tsp baking powder
• 1/3 c. international Delight Milk Hot Chocolate (found in the dairy department)
• 1 Tbsp vegetable oil
• 1/2 tsp vanilla
• 1/4 c. peanut butter
• 2 Tbsp cocoa powder
• 3/4 c. boiling water
Toppings
• Ice Cream
• Chocolate Syrup
• Peanut Butter

Instructions
1. Combine flour, 1/4 c. sugar, and baking powder in a large bowl. Add milk, oil and vanilla. Stir until completely mixed and the mixture is smooth. stir in peanut butter. Then pour into your 4-quart slow cooker.
2. Mix together remaining 1/2 c. sugar and cocoa powder in a separate bowl. Slowly stir in boiling water. Pour mixture over batter. DO NOT STIR.
3. Cover and cook on high 2 t 3 hours or until a toothpick inserted in the center comes out clean.
4. Serve with ice cream, chocolate syrup and peanut butter.

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Peanut Butter Cupcakes

Here’s some cupcakes that have peanut butter in the center. Yum!
Here’s what you’ll need:

For the filling:
• 1 cup confectioners’ sugar
• 3/4 cup creamy peanut butter
• 4 tbsp. unsalted butter, at room temperature
• 1/2 tsp. vanilla extract

For the cake:
• 1 2/3 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sour cream
• 2 tbsp. milk
• 1 tsp. vanilla extract
• 8 tbsp. unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 large eggs

For the peanut butter icing:
• 1 cup confectioners’ sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

How to do it:
To make the filling: Combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (approximately 24) and set aside on a baking sheet.

To make the cake batter: Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.

In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.

In the bowl of an electric mixer combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed.

With the mixer on low-speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner.
Place a ball of the peanut butter filling in each cupcake well.
Top with the remaining batter so that all the cups are filled.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out almost clean.

Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. When the cupcakes are completely cool, top with peanut butter icing.

To make the peanut butter icing:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high-speed until the mixture is light and smooth, approximately 5 minutes.