Chocolate Peanut Butter Lava Cakes are such a decadent twist!

Chocolate Peanut Butter Lava Cakes are a delightful and indulgent dessert that combines rich chocolate with creamy peanut butter in a gooey, molten center. These cakes are perfect for special occasions or when you’re craving something sweet and satisfying.

Imagine biting into a warm, chocolate cake with a gooey center that oozes out decadent peanut butter as you take each bite. The contrast between the moist chocolate cake and the creamy peanut butter filling creates a harmonious balance of flavors and textures that will tantalize your taste buds.

To make these lava cakes, rich chocolate cake batter is filled with a dollop of creamy peanut butter before baking. As the cakes bake in the oven, the peanut butter melts and creates a luscious, molten center that flows out when you cut into the cake. Each bite is a heavenly combination of chocolate and peanut butter that will leave you craving more.

Whether you’re serving these lava cakes for a special occasion or just indulging in a sweet treat, Chocolate Peanut Butter Lava Cakes are sure to impress and satisfy any dessert lover. Enjoy them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent touch.

  • 1 stick + 2 Tbsp. unsalted butter
  • 1/4 c. + 1 Tbsp. flour
  • 1 Tbsp. cocoa powder
  • 4 oz. bittersweet baking chocolate
  • 1/4 c. peanut butter
  • 2 Tbsp. powdered sugar
  • 1/2 tsp. cinnamon
  • 1/4 c. sugar
  • 3 large eggs
  • 1 tsp. vanilla
Preheat oven to 425 degrees. Melt 1 Tbsp. butter and brush the inside of 6 ramekins to coat.
Combine 1 Tbsp. flour and 1 Tbsp. cocoa powder. Flour the insides of the ramekins, tapping to remove excess.
Place ramekins on a sturdy baking sheet and set aside. In a medium saucepan, combine 1 stick butter and baking chocolate and cook over low heat, stirring occasionally, until melted.
In a small bowl, combine peanut butter, powdered sugar, 1 Tbsp. softened butter, and 1/2 tsp. cinnamon. Mix well; set aside.
In a medium mixing bowl, beat granulated sugar, eggs, and vanilla at medium-high speed about 3 minutes. Gently fold in melted chocolate and 1/4 c. flour.
Fill each ramekin about 2/3 full with batter, then divide peanut butter mixture evenly among ramekins and spoon on top. Cover with remaining chocolate batter.
Bake at 425 degrees for 12-15 minutes, until the tops are cracked and edges feel firm, but the centers are still slightly jiggly.
Transfer to a wire rack and let cool 5 minutes. Use a knife to loosen cake from ramekins; place a small plate over each ramekin and invert.
Gently wiggle each ramekin to release the cake. Dust with powdered sugar and serve immediately.

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