Updated
These easy Chocolate Peanut Butter Lava Cakes give the feel of a 5-star restaurant in the comfort of your own home. I can’t get over how delicious, indulgent, and shockingly simple they are to prepare. I’ve added another twist—peanut butter—and it’s so good!
Pin this recipe for later!
Pin It5-Star Review
“These were delicious! The middle of mine fell quite a bit during the 10 minute cooling period, but I’m 99% sure that was because it’s so cold in my apartment, not because of the recipe. They were still fantastic! Thanks for sharing the recipe.” – Whit
Chocolate Peanut Butter Lava Cakes Recipe
Chocolate Lava Cakes—so what are they, exactly? To me, they’re the most intense, rich, and downright delicious chocolate cakes you’ll ever eat. And when you add peanut butter to the mix? Game over.
I love how these little cakes have a soft, cakey exterior that gives way to a warm, gooey, molten chocolate-peanut butter center. Every bite feels indulgent and comforting. Best of all, I can whip them up with pantry staples and have them on the table in about 30 minutes. They’re my go-to when I want something that feels fancy without the fuss!
Chocolate Peanut Butter Lava Cakes
Equipment
- Kitchen Scale (optional)
- 4 Ramekin(s)
- Hand Mixer
Ingredients
- 1 tbsp unsweetened cocoa powder 5g
- 5 tbsp all-purpose flour 38g, divided
- 9 tbsp unsalted butter 127g, room temperature and divided (1⅛ stick)
- 6 oz. German baking chocolate 170g, chopped*
- 3 tbsp creamy peanut butter 51g, low-fat, or any nut butter
- 1 tbsp powdered sugar 7g
- ½ cup granulated sugar 100g
- 3 large eggs 150g, room temperature
- 1 pinch kosher salt
Video
Instructions
- Preheat the oven to 425°F.
- Spray each ramekin with nonstick spray/olive oil. Mix 1 tbsp of flour with the cocoa powder. Coat the inside of each ramekin with this flour mixture and tap off the excess.1 tbsp unsweetened cocoa powder, 5 tbsp all-purpose flour
- In a medium saucepan, melt 1 stick (8 tbsp) of butter with the German chocolate over very low heat, stirring occasionally. Once it is melted and mixed completely, take it off the heat and allow it to cool for a couple of minutes.9 tbsp unsalted butter, 6 oz. German baking chocolate
- In a medium bowl, using a hand mixer, blend the peanut butter with the powdered sugar and the remaining 1 tbsp of butter. Set aside.3 tbsp creamy peanut butter, 1 tbsp powdered sugar
- In another bowl, use a hand mixer to beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, around 3 minutes. Turn off the mixer and fold in the chocolate, using a spatula. Blend until no streaks remain. Fold in the remaining flour and salt, and mix until smooth.½ cup granulated sugar, 3 large eggs, 1 pinch kosher salt
- Spoon two-thirds of the batter into the prepared ramekins, then place a large spoonful of the peanut butter mixture into the middle. Top with more chocolate batter. Leave about 2 centimeters at the top of the ramekin to allow for the cake to rise.
- Bake for 14-16 minutes, or until the top is crispy/cracked and the middle is still slightly jiggly. Take out of the oven and allow to cool for about 10 minutes.
- Run the tip of a thin knife around each cake to loosen. Invert a small plate over each cake and using pot holders, invert again. Carefully lift the ramekins off the hot cakes.
- Dust the warm cakes with powdered sugar and serve right away. These are also great with vanilla ice cream!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chocolate Lava Cakes With Peanut Butter Step by Step
Prepare the ramekins and oven: Spray each ramekin with nonstick spray/olive oil. Mix 1 tbsp of flour with 1 tbsp cocoa powder. Coat the inside of each ramekin with this flour mixture and tap off the excess. Preheat the oven to 425°F.
Melt the chocolate: In a medium saucepan, melt 1 stick (8 tbsp) of butter with 6 oz. German chocolate over very low heat, stirring occasionally. Once it is melted and mixed completely, take it off the heat and allow it to cool for a couple of minutes.
Blend peanut butter and sugar: In a medium bowl, using a hand mixer, blend 3 tbsp peanut butter with 1 tbsp powdered sugar and the remaining 1 tbsp of butter. Set aside.
Create the batter: In another bowl, use a hand mixer to beat ½ cup granulated sugar with 3 eggs and a pinch of salt at medium-high speed until thick and pale yellow, around 3 minutes. Turn off the mixer and fold in the chocolate, using a spatula. Blend until no streaks remain. Fold in the remaining 4 tbsp flour and a pinch of salt, and mix until smooth.
Transfer to ramekins: Spoon two-thirds of the batter into the prepared ramekins, then place a large spoonful of the peanut butter mixture into the middle. Top with more chocolate batter. Leave about 2 centimeters at the top of the ramekin to allow for the cake to rise.
Bake for 14-16 minutes, or until the top is crispy/cracked and the middle is still slightly jiggly. Take out of the oven and allow to cool for about 10 minutes.
Run the tip of a thin knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift the ramekins off the hot cakes.
Dust and serve: Dust the warm cakes with powdered sugar and serve right away. These are also great with vanilla ice cream!
How to Store
These lava cakes are meant to be eaten right away, but if you can’t manage to finish the whole lava cake, you can transfer it to an airtight container and store it in the fridge for 3-4 days. When you are ready to eat it again, pop it in the microwave to warm through.
Serving Suggestions
Though these lava cakes are super decadent as they are, if you want to take it up a notch, you can serve them with a scoop of vanilla ice cream, or for more flavor, try pumpkin ice cream or this cream cheese based red velvet ice cream.
Hi, how many cakes does this recipe make?
This looks amazing! Can yOu make The mixtures before hand and then bake?
what size ramekin? so many different sizes
Hey Becky! I just found your site through pinterest and it’s great. These lava cakes look amazing. I love the original chocolate lava cake and adding peanut butter can only make it better! Anything chocolate and peanut is my favorite type of dessert. I can’t wait to give this a try.
Aw thanks so much Beth!!
These were delicious! The middle of mine fell quite a bit during the 10 minute cooling period, but I’m 99% sure that was because it’s so cold in my apartment, not because of the recipe. :P They were still fantastic! Thanks for sharing the recipe.
I’m so glad they were delicious!! Thanks for letting me know :)
can these be frozen? or made 48 hours in advance?
I don’t think they would work quite right frozen. You could probably make them the night before but 48 hours might be a bit far in advance. I’ve never made it in advance so I’m not sure! Let me know if you have success!
These look delicious, love anything with peanut butter! Can’t wait to try, my mouth is watering alredy!
Thanks Jill!! They were so delicious :)
I just might be the worst baker out there so I’m glad you say these are easy.
There is nothing like lava cake for dessert. Nothing. It’s what I order out because I lack the confidence to make it myself.
Thank you for this chocolate/peanut butter ooziness.
I agree Laura! I’m still scared to bake anything. But I promise you can make these. I got them on the first try (and that is saying something!!) Thanks for stopping by!
When I made them, the peanut butter on the inside was grainy and solid. It was in a 425 degree oven for 15 mins. Also, the cake was a little more like a brownie. What did I do wrong? :(