How to Make the Perfect Peanut Butter Cup Lava Cake
American · Medium · 27 min · 4 servings
Warm chocolate cakes with a molten peanut butter center that flows out with every spoonful. Each individual cake hides a full peanut butter cup inside for a gooey surprise.
Why this recipe works
This Peanut Butter Cup Lava Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 27 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 4 ounces dark chocolate chips
- 0.5 cup unsalted butter
- 2 whole large eggs
- 2 whole egg yolks
- 0.25 cup granulated sugar
- 2 tablespoons all-purpose flour
- 4 whole full-size peanut butter cups unwrapped
- 1 teaspoon cocoa powder for dusting
Step by step instructions
Step 1: Prep the Ramekins
Preheat oven to 425 degrees Fahrenheit. Grease four 6-ounce ramekins thoroughly with butter, then dust each one with cocoa powder, tapping out any excess. This ensures the cakes release cleanly.
Step 2: Melt Chocolate and Butter
Combine dark chocolate chips and butter in a heatproof bowl set over a saucepan of simmering water. Stir constantly until fully melted and smooth. Remove from heat and let cool for 2 minutes.
Step 3: Mix the Batter
Whisk together eggs, egg yolks, and granulated sugar in a large bowl until pale and slightly thickened. Fold in the melted chocolate mixture, then gently fold in flour until just combined. Do not overmix.
Step 4: Fill and Add Peanut Butter Cup
Pour batter into each prepared ramekin until half full. Press one unwrapped peanut butter cup into the center of each, then cover with remaining batter so the cup is fully submerged.
Step 5: Bake and Unmold
Bake for 11 to 12 minutes until the edges are set but the center still has a slight jiggle. Run a knife around the edge of each ramekin and invert onto a dessert plate. Serve within 60 seconds.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- dark chocolate chips → semi-sweet chocolate chips for a milder flavor
- full-size peanut butter cups → a tablespoon of peanut butter mixed with powdered sugar frozen into a disk
- all-purpose flour → almond flour for a denser gluten-free version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overbaking by even one minute causes the center to set fully and eliminates the molten lava effect
- Not greasing the ramekins thoroughly enough causes the cake to stick and tear when unmolded
- Using cold eggs straight from the refrigerator makes it harder to incorporate them into the batter smoothly
Nutrition facts
Per serving: 580 calories, 10g protein, 52g carbs, 38g fat, 3g fiber.
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