Homemade peanut butter chocolate lava cakes are an irresistibly rich dessert featuring warm, fudgy chocolate and a perfectly melty peanut butter center. These elegant single-serve cakes come together surprisingly quickly, making them ideal for both special occasions and simple weeknight treats. Each cake delivers deep chocolate flavor, creamy peanut butter, and a luscious molten interior that pairs beautifully with a scoop of vanilla ice cream.
Why You’ll Love This Recipe
These lava cakes are indulgent yet incredibly easy to prepare. With minimal ingredients and simple steps, they deliver bakery-quality results right from your kitchen. The contrast of soft cake and gooey peanut butter center creates a luxurious dessert experience that feels impressive without requiring advanced baking skills. They bake in under 15 minutes, making them a dependable last-minute dessert for guests or celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 ounces (170g) high-quality semi-sweet chocolate, chopped
1/2 cup (113g) unsalted butter
1/4 cup (31g) all-purpose flour (spooned and leveled)
1/2 cup (60g) confectioners’ sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks
8 teaspoons (42g) creamy peanut butter (2 teaspoons per cake)
Optional toppings: vanilla ice cream, melted peanut butter, or chocolate syrup
Directions
Preheat the oven to 425°F (218°C). Lightly spray four 6-ounce ramekins with nonstick spray and dust the insides with cocoa powder.
Place the butter and chopped chocolate in a medium heatproof bowl. Microwave in 10-second intervals, stirring between each, until fully melted and smooth. Set aside.
In a separate bowl, whisk together the flour, confectioners’ sugar, and salt.
In another bowl, whisk the eggs and egg yolks until combined.
Add the flour mixture and eggs to the melted chocolate bowl. Stir gently until the batter is smooth and slightly thick.
Divide the batter evenly among the prepared ramekins.
Place 2 teaspoons of peanut butter in the center of each ramekin, pressing lightly so it nestles into the batter.
Set the ramekins on a baking sheet and bake for 12–13 minutes, until the sides are set but the tops still look slightly soft.
Cool for 1 minute. Carefully invert each ramekin onto a plate. The cakes should release easily.
Serve immediately, optionally topped with ice cream or a drizzle of melted peanut butter or chocolate.
Servings and timing
This recipe makes 4 individual lava cakes.
Prep time: about 10 minutes
Cook time: 12–13 minutes
Total time: approximately 25 minutes
Variations
Use dark chocolate for a deeper, less sweet chocolate flavor.
Add a small pinch of cinnamon or espresso powder to intensify the chocolate.
For a topping variation, serve with whipped cream, caramel drizzle, or chopped chocolate.
To make plain chocolate lava cakes, simply omit the peanut butter and keep the bake time the same.
Storage/Reheating
Lava cakes are best enjoyed immediately for the true molten effect. However:
Refrigerate leftovers for up to 2 days.
Reheat in the microwave for about 10–15 seconds. The center will not be as molten as freshly baked but will still be soft and delicious.
Batter may be prepared up to 1 day in advance and refrigerated. Allow to come to room temperature before baking.
FAQs
How do I prevent the cakes from sticking to the ramekins?
Coat the ramekins with nonstick spray and a dusting of cocoa powder. This ensures easy release after baking.
Can I use a muffin pan instead of ramekins?
Yes. Grease and dust 6 muffin cups with cocoa powder. Bake at 425°F (218°C) for 8–10 minutes. The cakes will be slightly smaller.
Can I use natural peanut butter?
No. Natural peanut butter is too runny and separates when heated. Use a creamy commercial brand for the best texture.
Can I prepare the batter ahead of time?
Yes. You can prepare the batter through mixing, cover it tightly, and refrigerate for up to 1 day. Bring to room temperature before baking.
Can I freeze the batter?
It’s possible, but fresh or refrigerated batter gives the best texture. If frozen, thaw fully before baking.
How do I know when the cakes are done?
The edges should look set while the top appears slightly soft. Overbaking will reduce the molten center.
Can I use milk chocolate instead of semi-sweet?
You can, but the cakes will be sweeter. Semi-sweet provides the ideal balance.
Can I double the recipe?
Yes. Simply double all ingredients and bake in batches. Do not overcrowd the oven.
What type of chocolate works best?
Use high-quality bar chocolate. Avoid chocolate chips, which contain stabilizers and do not melt smoothly.
Can I serve these without any toppings?
Absolutely. They are rich and satisfying on their own, but ice cream adds a wonderful contrast.
Conclusion
Peanut Butter Chocolate Lava Cakes are an irresistible blend of warm chocolate and silky peanut butter, creating a dessert that feels indulgent yet is surprisingly simple to prepare. Whether you’re making them for a special dinner, entertaining guests, or treating yourself, these molten cakes deliver impressive flavor and texture with minimal effort. Enjoy them immediately for the ultimate molten experience.
Peanut Butter Chocolate Lava Cakes are rich, single-serve desserts with a warm, gooey chocolate center and a melty peanut butter core. Elegant yet easy to make, they’re perfect for special occasions or indulgent weeknight treats.
Ingredients
6 oz (170g) high-quality semi-sweet chocolate, chopped
1/2 cup (113g) unsalted butter
1/4 cup (31g) all-purpose flour (spooned and leveled)
1/2 cup (60g) confectioners’ sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks
8 teaspoons (42g) creamy peanut butter (2 tsp per cake)
