Name: Peanut Butter Chocolate Lava Cakes Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 35 min
Cuisine: American
Ingredients: 6 ounces semi-sweet chocolate; 1/2 cup unsalted butter (8 Tbsp; 113g); 1/4 cup all-purpose flour (31g, spooned & leveled); 1/2 cup confectioners’ sugar (60g); 1/8 teaspoon salt; 2 large eggs; 2 large egg yolks; 8 teaspoons creamy peanut butter (42g, about 2 teaspoons per cake); Nonstick cooking spray; Cocoa powder for dusting; Optional for serving: ice cream, melted peanut butter, and/or chocolate syrup

Nothing says indulgence quite like a warm, ooey-gooey dessert straight from the oven. This Peanut Butter Chocolate Lava Cakes Recipe brings together the rich, melty chocolate center you love with a luscious layer of creamy peanut butter that’s absolutely irresistible. I can’t wait to share this with you—it’s like a little celebration in every single cake!

A small round chocolate cake with a dark brown, slightly rough outer layer sits on a white plate. The cake is broken on one side, showing a thick, smooth, light brown creamy filling inside that is softly oozing out. There are a few crumbs scattered around the base of the cake. In the background, a silver spoon with some chocolate crumbs rests on the plate, and a glass bowl with more of the light brown filling is placed on a red and white checkered cloth. The surface beneath the plate is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peanut Butter Chocolate Lava Cakes Recipe
Top Tip
How to Serve Peanut Butter Chocolate Lava Cakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peanut Butter Chocolate Lava Cakes Recipe

Why You'll Love This Recipe

I’ve tried a lot of molten chocolate cakes, and adding peanut butter elevates the whole experience to something unforgettable. Whether it’s for date night, a birthday, or just because you deserve a treat, these cakes hit all the right notes.

Perfectly Individual: Each cake is its own little molten masterpiece—ideal for sharing or savoring solo.
Quick & Easy: From start to finish, it takes about 35 minutes—not long for such an impressive dessert.
Decadent Flavor Combo: The chocolate and peanut butter duo is a match made in dessert heaven.
Elegant Presentation: Serve them straight from the ramekins inverted on plates—you’ll feel like a pro chef!

Ingredients & Why They Work

Before you shop, you’ll want to look for good-quality semisweet chocolate and creamy commercial peanut butter to get the best melty, smooth texture. A few pantry staples pull this recipe together beautifully with minimal fuss.

Flat lay of coarsely chopped glossy semi-sweet chocolate chunks, a slab of creamy unsalted butter, a small white bowl of fine all-purpose flour, a small white bowl filled with powdery confectioners’ sugar, a tiny white bowl holding a pinch of salt, two large whole brown eggs with smooth uncracked shells, two extra large whole eggshells whole and uncracked, a small white bowl of smooth creamy peanut butter, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet chocolate: Provides rich, smooth flavor and the perfect melting consistency for that molten core.
Unsalted butter: Adds creaminess and helps create the silky texture of the batter.
All-purpose flour: Gives just enough structure to hold the cake but keeps it light and tender.
Confectioners’ sugar: Sweetens delicately while keeping the cakes soft.
Salt: A tiny pinch balances the sweetness and enhances the chocolate’s depth.
Eggs and egg yolks: These enrich the batter, producing that luxurious, fudgy texture.
Creamy peanut butter: Use a commercial brand like Jif or Skippy for best melt and tang.
Nonstick cooking spray and cocoa powder: Essential for easy cake release and a clean presentation.
Optional toppings: Ice cream, melted peanut butter, and chocolate syrup bring it all home with extra flavor and flair.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Peanut Butter Chocolate Lava Cakes Recipe is how easy it is to adapt to your taste or pantry. Whether you want to add a little extra crunch, swap out the peanut butter, or keep it classic, there’s room to make it truly yours!

Peanut Butter Variations: I’ve found that using smooth, creamy peanut butter like Jif or Skippy gives the perfect gooey center. If you're feeling adventurous, try swirling in a spoonful of Nutella alongside the peanut butter for a decadent twist that adds hazelnut richness.
Plain Lava Cakes: If peanut butter isn’t your thing, simply skip it altogether. The cakes bake up beautifully with that signature molten center—just follow the same 12 to 13-minute baking time. You’ll still get a rich, chocolaty treat that’s sure to impress.
Muffin Pan Alternative: No ramekins? No problem! Grease and dust 6 muffin cups with cocoa powder. Bake at 425°F for 8 to 10 minutes, then invert onto plates. The cakes will be a bit smaller, but just as scrumptious and shareable.
Serving Ideas: I love topping mine with a scoop of vanilla ice cream and a drizzle of melted peanut butter or chocolate syrup. You can even sprinkle a pinch of flaky sea salt on top to balance the sweetness.

Step-by-Step: How I Make Peanut Butter Chocolate Lava Cakes Recipe

A white plate holds a thick dark brown chocolate cake with a rough, moist texture, partially broken open to show a smooth, gooey caramel filling oozing out. On top of the cake is a large scoop of white vanilla ice cream, smooth and round, drizzled with thick caramel and dark chocolate sauces that create stripes over the ice cream and cake. A silver spoon with some crumbs rests on the side of the plate, which is placed on a wooden surface next to a red and white checkered cloth. Another white plate with the same chocolate cake without ice cream is blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Ramekins

Start by spraying four 6-ounce ramekins lightly with nonstick cooking spray. Then, dust the insides generously with cocoa powder. This step ensures your lava cakes will effortlessly slip out once baked. Trust me, a well-prepared ramekin is key to that perfect presentation!

Step 2: Get Your Oven Ready

Preheat your oven to 425°F (218°C). This high temperature is essential to cook the cake’s outer layer quickly, while keeping that irresistible molten center soft and gooey.

Step 3: Melt the Chocolate and Butter

Coarsely chop 6 ounces of your favorite semi-sweet chocolate—quality matters here. Place the butter and chocolate in a microwave-safe bowl and heat in 10-second intervals, stirring well between each until the mixture is silky smooth. Let it cool slightly to avoid scrambling the eggs later on.

Step 4: Mix Dry Ingredients

In a small bowl, combine ¼ cup all-purpose flour, ½ cup confectioners’ sugar, and ⅛ teaspoon salt. Whisk these together until evenly mixed. This ensures your batter is smooth and lump-free, essential for those tender cake edges.

Step 5: Whisk the Eggs

In a separate bowl, whisk 2 large eggs plus 2 yolks until the mixture is uniform and slightly frothy. This step adds richness and structure to your batter that will bake up tender but sturdy enough to hold the molten center.

Step 6: Combine Everything Into Batter

Pour the dry ingredients and eggs into the melted chocolate-butter bowl. Use a silicone spatula or wooden spoon to gently fold the mixture together. If you spot any lumps, a few gentle strokes with a whisk will smooth things out. The batter should be thick but pourable.

Step 7: Assemble Your Lava Cakes

Spoon the smooth chocolate batter evenly into your prepared ramekins, filling them up close to the top. Then, add about 2 teaspoons of creamy peanut butter on top of each cake. Press it gently with a spoon so it sinks slightly into the batter but still peeks out—the molten surprise inside!

Step 8: Bake to Perfection

Place the ramekins on a baking sheet and slide them into your preheated oven. Bake for 12 to 13 minutes. Look for firm edges and slightly soft, jiggly tops—this signals your lava cake is perfectly molten inside.

Step 9: The Grand Reveal

Once out of the oven, let the cakes rest for 1 minute. Then, carefully cover each ramekin with an inverted plate and flip it over (oven mitts recommended!). The cakes should slide right out, revealing their luscious molten center, ready to wow anyone lucky enough to taste.

Step 10: Serve Immediately and Enjoy

To elevate your dessert, serve warm with a scoop of vanilla ice cream and drizzle with melted peanut butter or chocolate syrup. The contrast of cold ice cream and hot lava cake is pure magic. Dive in right away for the ultimate melt-in-your-mouth experience!

Top Tip

When it comes to perfecting this Peanut Butter Chocolate Lava Cakes Recipe, a few little tricks can take your dessert from great to unforgettable. These tips come straight from my own kitchen adventures, so you can avoid the common pitfalls and enjoy melt-in-your-mouth magic every time.

Use the Right Peanut Butter: I’ve found that creamy commercial peanut butter brands like Jif or Skippy work best here. They melt smoothly into the batter and give that soft, luscious peanut butter center. Avoid natural or crunchy versions—they can alter the texture and make it harder to achieve that gooey effect.
Perfect Your Inversion Technique: Cooling for exactly 1 minute after baking is crucial. Too hot and the cakes might fall apart; too cool and the lava won’t flow nicely. Also, covering the ramekin firmly with an inverted plate and using oven mitts while flipping keeps everything safe and neat.
Don’t Overmix the Batter: Gently folding your ingredients until just combined helps keep that tender crumb. Overmixing can make the cakes tough rather than soft and silky.
Cocoa Powder Dusting is a Game-Changer: Dusting your ramekins with cocoa powder—not flour—helps the cakes release cleanly while enhancing the chocolate flavor. This little step has saved me from many broken cakes!

How to Serve Peanut Butter Chocolate Lava Cakes Recipe

A clear glass bowl filled with a thick, smooth dark brown chocolate sauce. The sauce has a shiny texture and covers the inside edges of the bowl. A wooden spoon rests inside, scooping the rich chocolate mixture with some dripping off the edge of the spoon. The bowl is placed on a white marbled surface with visible wood textures around. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Serving these lava cakes with a scoop of vanilla ice cream is a classic that never fails. For an added touch, drizzle melted peanut butter and chocolate syrup on top to echo the rich fillings inside. A sprinkle of chopped roasted peanuts or a pinch of flaky sea salt can also add delightful texture and elevate the peanut flavor.

Side Dishes

Pair your Peanut Butter Chocolate Lava Cakes with fresh berries like raspberries or strawberries for a bright contrast. A simple mint sprig adds freshness and a pop of color. For a more indulgent experience, a small glass of rich coffee or milk complements the dessert’s richness beautifully.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though they rarely stick around!), store the cakes in an airtight container in the refrigerator for up to 2 days. Keep in mind that the molten center will firm up once chilled.

Freezing

You can freeze these lava cakes before baking. After preparing and filling your ramekins, cover them tightly with plastic wrap and freeze for up to 1 month. When ready to enjoy, bake from frozen, adding a minute or two to the bake time as needed. This makes for a convenient last-minute dessert option!

Reheating

To warm refrigerated or thawed lava cakes, microwave each for about 20 to 30 seconds. Be careful not to overheat, or the molten center might cook through. For best results, reheat just until warm and gooey, then serve immediately.

Frequently Asked Questions:

Can I use natural peanut butter instead of creamy commercial peanut butter?

It's best to stick with creamy commercial peanut butter like Jif or Skippy for this recipe. Natural or crunchy kinds often have different consistencies that affect the melting and texture, which may prevent the perfect gooey center.

How do I know when the lava cakes are perfectly baked?

Look for firm edges with a slightly soft and jiggly top. The baking time of 12 to 13 minutes at 425°F is designed to give you that delicate balance. The cakes will finish setting as they cool for one minute before inverting.

Can I make these lava cakes without peanut butter?

Absolutely! Just omit the peanut butter topping and bake for the same amount of time. You'll get a classic molten chocolate lava cake that’s just as lovely.

Can I prepare the batter ahead of time?

Yes! You can prepare the batter through step 6, cover it tightly, and refrigerate for up to one day. Let it come to room temperature before filling your ramekins and baking.

Final Thoughts

These Peanut Butter Chocolate Lava Cakes have become such a beloved treat in my home—and I hope they will in yours too! They’re the perfect balance of rich chocolate and creamy peanut butter, all wrapped in a tender cake that melts away on your tongue. Whether it’s for a special occasion or a cozy night in, this recipe is sure to bring smiles and satisfied taste buds. Remember, a little care in preparation goes a long way, but the real magic comes from sharing these warm delights with folks you love.