Chocolate Peanut Butter Lava Cakes

Why You’ll Love This Recipe

These lava cakes are incredibly easy to make but feel impressively fancy. With a soft, fudgy texture and melty peanut butter center, each spoonful is a rich, satisfying bite of chocolatey bliss. They bake quickly, use simple ingredients, and can be prepped ahead for stress-free entertaining or a cozy night in.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Semi-sweet or dark chocolate (chopped or chips)
• Unsalted butter
• Eggs
• Egg yolks
• Granulated sugar
• All-purpose flour
• Creamy peanut butter
• Salt
• Optional toppings: powdered sugar, vanilla ice cream, whipped cream, chocolate drizzle

Directions

1. Preheat oven to 425°F (220°C). Grease 4 ramekins and lightly dust with cocoa powder.
2. In a microwave-safe bowl, melt chocolate and butter together in 30-second intervals, stirring until smooth.
3. In another bowl, whisk together eggs, egg yolks, and sugar until slightly thickened and pale.
4. Gradually mix the melted chocolate mixture into the eggs. Stir in flour and a pinch of salt until just combined.
5. Fill each ramekin halfway with batter. Drop about 1 teaspoon of peanut butter into the center of each. Cover with the remaining batter.
6. Place ramekins on a baking sheet and bake for 12–14 minutes, until the edges are set but the centers are still soft.
7. Let rest for 1 minute, then carefully run a knife around the edges and invert onto plates.
8. Dust with powdered sugar and serve immediately, optionally with ice cream or whipped cream.

Servings and timing

This recipe makes 4 individual lava cakes.
Prep time: 10 minutes
Cook time: 12–14 minutes
Total time: 25 minutes

Variations

• Nutella core: Swap peanut butter for Nutella for a hazelnut-chocolate twist.
• Mini version: Use a muffin tin for smaller servings (adjust bake time to 9–10 minutes).
• Spicy chocolate: Add a pinch of cayenne or cinnamon for a warm flavor kick.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Double chocolate: Add chocolate chips to the batter for extra molten texture.

Storage/Reheating

Lava cakes are best served fresh, but you can refrigerate leftovers for up to 2 days.
To reheat, microwave for about 20–30 seconds until the center is warm and melty again.
You can also freeze unbaked lava cakes. Store in ramekins, covered tightly, and bake from frozen by adding 2–3 minutes to the baking time.

FAQs

Can I make lava cakes ahead of time?

Yes, assemble and refrigerate the unbaked cakes for up to 24 hours. Bake just before serving.

What type of chocolate works best?

Use high-quality semi-sweet or dark chocolate for a rich flavor and smooth texture.

Can I use natural peanut butter?

Yes, but it should be thick enough to hold shape when dropped into the batter.

Do I need special ramekins?

Ramekins work best, but a well-greased muffin tin can be used in a pinch.

How do I know when they’re done baking?

The edges should be firm, but the center should still jiggle slightly when shaken.

Can I serve it straight from the ramekin?

Yes! You can skip inverting and serve it warm directly in the ramekin.

Why did my cakes not have a gooey center?

They may have been overbaked. Reduce baking time slightly next time and check your oven temperature.

Can I make this without peanut butter?

Absolutely — leave it out for a classic chocolate lava cake.

What toppings go well with lava cake?

Vanilla ice cream, whipped cream, crushed peanuts, chocolate sauce, or a dusting of cocoa powder.

Can I double the recipe?

Yes, this recipe can easily be doubled to make 8 cakes. Bake in two batches if needed.

Conclusion

Chocolate Peanut Butter Lava Cakes are a deliciously indulgent dessert that combines everything you love about molten chocolate cake with the irresistible flavor of peanut butter. Perfectly gooey, rich, and easy to make, they’re a sure way to impress guests or treat yourself to something special — no fancy equipment required.

Chocolate Peanut Butter Lava Cakes

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Chocolate Peanut Butter Lava Cakes are individual molten chocolate cakes with a gooey peanut butter center. Rich, warm, and indulgent, these easy-to-make treats are perfect for special occasions or a cozy night in.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12–14 minutes
• Total Time: 25 minutes
• Yield: 4 lava cakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 oz semi-sweet or dark chocolate (chopped or chips)
• 1/2 cup unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 teaspoons creamy peanut butter
• Pinch of salt
• Optional toppings: powdered sugar, vanilla ice cream, whipped cream, chocolate drizzle

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Instructions

1. Preheat oven to 425°F (220°C). Grease 4 ramekins and dust with cocoa powder.
2. Melt chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
3. In another bowl, whisk eggs, egg yolks, and sugar until pale and slightly thickened.
4. Stir melted chocolate into egg mixture. Add flour and salt, mixing until just combined.
5. Fill ramekins halfway with batter. Drop 1 teaspoon of peanut butter in the center of each, then cover with remaining batter.
6. Place ramekins on a baking sheet and bake for 12–14 minutes, until edges are set and centers are soft.
7. Let sit for 1 minute. Run a knife around edges and invert onto plates.
8. Top with powdered sugar, ice cream, or whipped cream. Serve immediately.

Notes

• Use high-quality chocolate for best flavor.
• Do not overbake — the center should still jiggle slightly when done.
• Freeze unbaked cakes in ramekins for up to 1 month. Bake from frozen, adding 2–3 minutes.

Nutrition

• Serving Size: 1 cake
• Calories: 400
• Sugar: 20g
• Sodium: 90mg
• Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 170mg