Name: Peanut Butter Chocolate Lava Cakes Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 35 min
Cuisine: American
Ingredients: 6 ounces high quality semi-sweet chocolate; 1/2 cup unsalted butter (8 tablespoons; 113 grams); 1/4 cup all-purpose flour (31 grams, spooned & leveled); 1/2 cup confectioners’ sugar (60 grams); 1/8 teaspoon salt; 2 large eggs; 2 large egg yolks; 8 teaspoons creamy peanut butter (42 grams, about 2 teaspoons per cake); Ice cream; Melted peanut butter; Chocolate syrup

Imagine biting into a warm, rich chocolate cake with a molten peanut butter center that spills out with every forkful. That’s exactly what this Peanut Butter Chocolate Lava Cakes Recipe delivers—an unforgettable, indulgent dessert that’s surprisingly quick and easy to make.

A small round chocolate cake is placed on a white plate with crumbs scattered around it. The cake is dark brown with a soft texture and a molten light brown filling oozes out from a bite taken on one side. Behind the plate, a glass bowl with an orange creamy sauce sits on a red checkered cloth on a wooden surface. A spoon with some cake crumbs rests on the edge of the plate. The photo is 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 have to admit, when I first combined peanut butter with molten chocolate lava cakes, I wasn’t sure what to expect. But the way that creamy peanut butter melts right inside the semi-sweet chocolate batter? Pure magic!

Quick to bake: These cakes are ready in just 12 to 13 minutes in the oven, perfect for last-minute dessert cravings.
Individual servings: Everyone gets their own perfect molten cake, easy to serve and impossible to resist.
Rich, balanced flavor: The semi-sweet chocolate complements the creamy peanut butter, creating a luscious chocolate-peanut butter harmony.
Versatile toppings: Ice cream, melted peanut butter, or chocolate syrup can take this dessert to the next level—totally your call.

Ingredients & Why They Work

When it comes to a delicate dessert like this, quality and the right type of each ingredient really make a difference. For instance, choosing a high quality semi-sweet chocolate and a smooth, commercial peanut butter will bring out the best flavors and textures.

Flat lay of coarsely chopped glossy semi-sweet chocolate chunks, a small white ceramic bowl with smooth unsalted butter cubes, a small white ceramic bowl holding spooned and leveled all-purpose flour, a small white ceramic bowl filled with fine confectioners’ sugar, a tiny white ceramic bowl with a pinch of salt, two whole large brown eggs with clean shells, two additional whole large egg yolks with clean shells next to the eggs, a small white ceramic bowl of creamy peanut butter with a silky texture, all ingredients arranged symmetrically 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: I prefer brands like Ghirardelli or Lindt for their smooth melt and rich flavor that balances the peanut butter beautifully.
Unsalted butter: Gives the batter a luscious mouthfeel without adding any unwanted saltiness that could overpower the sweet and nutty flavors.
All-purpose flour: Helps structure the cake just enough to hold the gooey center while keeping the outside tender.
Confectioners’ sugar: Adds sweetness and a bit of lightness to the batter.
Salt: Just a pinch enhances all the flavors without making the cake taste salty.
Whole eggs and egg yolks: These provide richness and create the perfect texture, making the cake tender but sturdy enough to hold its shape.
Creamy peanut butter: Use commercial creamy varieties like Jif or Skippy; they melt beautifully and complement the chocolate with a smooth, nutty richness.

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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 things about this Peanut Butter Chocolate Lava Cakes Recipe is how easily you can customize it to suit your cravings or dietary needs. Whether you want to keep it classic or try something new, these little molten delights are incredibly versatile.

Peanut Butter Swap: I’ve experimented with using different nut butters, but for the creamiest, gooey center, sticking to a smooth, commercial peanut butter like Jif or Skippy really gives the best melt and texture. Trust me, natural or crunchy peanut butters just don’t behave the same way inside the lava cake.
Plain Chocolate Version: If you're not a peanut butter fan, no worries! I simply skip the peanut butter dollop and bake the cakes for the same 12 to 13 minutes. The rich molten chocolate center is still a showstopper on its own.
Muffin Pan Method: Don’t have 6-ounce ramekins? No problem! I use a muffin pan to make six smaller cakes, baking them for about 8 to 10 minutes at 425°F (218°C). They’re just as delicious, perfect for sharing at a party.
Serving Extras: Toppings can turn these cakes from delightful to downright decadent. I love adding a scoop of vanilla ice cream, then drizzling melted peanut butter and chocolate syrup on top. It’s the kind of dessert that feels fancy but comes together in no time.

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

A dark brown chocolate lava cake sits on a white plate with a scoop of light creamy vanilla ice cream on top. The cake is soft and moist with a thick liquid caramel center flowing out onto the plate. The ice cream has smooth texture and is drizzled with thin lines of caramel and chocolate sauce. A spoon with some cake on it rests on the left side of the plate. The surface underneath is a white marbled texture with a small piece of red fabric near the plate's edge. In the background, there is a second chocolate cake on a white plate, slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Ramekins for a Flawless Release

The first thing I do is spray four 6-ounce ramekins with nonstick cooking spray, then dust them generously with cocoa powder. This little step is a game-changer because it makes flipping the cakes out onto your plates a breeze—no sticky messes or broken edges. I find that cocoa powder works better than flour here since it enhances the chocolate flavor even more!

Step 2: Heat Your Oven to Perfection

Next, preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius). This high temperature is key to baking these lava cakes just right—firm edges with a molten peanut butter center. I usually make sure the oven is fully heated before moving on to the batter, so the timing stays spot on.

Step 3: Melt Chocolate and Butter Until Silky Smooth

Coarsely chopping the semi-sweet chocolate helps it melt evenly and quickly. I place the ½ cup (113g) unsalted butter in a medium heat-proof bowl, add the chopped chocolate on top, then microwave the mixture in 10-second bursts on high, stirring after each burst. This prevents seizing and results in a glossy, smooth blend that’s perfect for the batter. Once melted, I let it cool just a little so it doesn’t cook the eggs in the next step.

Step 4: Whisk Together Your Dry and Wet Ingredients

While the chocolate cools, I combine ¼ cup (31g) all-purpose flour, ½ cup (60g) confectioners’ sugar, and ⅛ teaspoon salt in a small bowl and whisk them until well blended. In another bowl, I whisk the two large eggs plus two large egg yolks until slightly frothy. This aeration helps give the cakes a light texture while still keeping the center wonderfully molten.

Step 5: Gently Fold Together to Create the Batter

Pouring the dry ingredients and eggs into the bowl with the melted chocolate and butter, I slowly stir everything together with a silicone spatula or wooden spoon. The batter should come together into a thick, glossy mixture. If I spot any lumps, I’ll gently whisk them out so the batter stays smooth and luscious.

Step 6: Fill Ramekins and Add That Gooey Peanut Butter Center

I spoon the chocolate batter evenly into each prepared ramekin. Then comes the best part—using about 2 teaspoons of creamy peanut butter per cake, I dollop it right in the center and gently press it slightly into the batter. Some peanut butter peeks out on top, giving a beautiful molten pool inside after baking.

Step 7: Bake, Cool Briefly, and Unmold with Care

The ramekins go onto a baking sheet and into that perfectly preheated oven for 12 to 13 minutes. You want the edges to look set and firm while the center remains soft and a bit jiggly. After baking, I let them cool for exactly 1 minute to avoid burns but still keep the lava effect. Then, using an inverted plate and oven mitts, I flip each ramekin over carefully—the cakes slip right out, ready to wow.

Step 8: Serve Immediately with Your Favorite Toppings

The final touch is the fun part: I serve the cakes warm alongside a scoop of ice cream, and I drizzle extra melted peanut butter and chocolate syrup on top for indulgence. But honestly, even plain, they’re pure happiness on a plate. These are best enjoyed right away while that molten center is gloriously gooey.

Top Tip

Making the perfect Peanut Butter Chocolate Lava Cakes Recipe is all about balancing that gooey center with a tender outer cake. These tips will help you get it just right every single time.

Prepare Your Ramekins Well: Spraying and dusting ramekins with cocoa powder is a game changer. It helps the cakes release easily without breaking, maintaining that smooth edge and molten center.
Keep an Eye on Baking Time: I’ve learned that going over 13 minutes makes the center less gooey. Set a timer to catch that perfect window when the edges are firm but the middle is still soft.
Use Creamy Commercial Peanut Butter: Avoid natural or crunchy peanut butter—creamy Jif or Skippy melts flawlessly, ensuring that delicious molten peanut butter center instead of a gritty or oily mess.
Cool Just a Minute Before Flipping: Waiting too long to invert cools the lava and makes it hard to release. Just one minute gives the cake enough structure without sacrificing that luscious molten core.

How to Serve Peanut Butter Chocolate Lava Cakes Recipe

A clear glass bowl holds a thick, smooth layer of dark brown chocolate sauce with a glossy shine, filling most of the bowl. A wooden spoon rests inside the bowl, coated on one side with the rich chocolate, showing its creamy texture. The bowl sits on a white marbled texture surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These lava cakes are indulgent enough on their own, but adding a scoop of vanilla or salted caramel ice cream on top takes them to the next level. Drizzling melted peanut butter or chocolate syrup creates beautiful contrast and adds even more richness. For a fresh element, sprinkle lightly chopped roasted peanuts or a pinch of flaky sea salt to highlight the peanut butter flavor.

Side Dishes

Serve your Peanut Butter Chocolate Lava Cakes with fresh berries like raspberries or sliced strawberries to add a bright, tart counterpoint to the rich dessert. A small bowl of whipped cream or a light fruit compote also balances the decadence nicely. If you want a cozy, warm touch, pair with a cup of freshly brewed coffee or black tea.

Make Ahead and Storage

Storing Leftovers

Any leftover cakes are best stored in airtight containers in the refrigerator and eaten within 1 to 2 days. Because the molten center starts to set as it cools, they won’t have quite the same liquid texture when cold but can still be warmed for that fresh-out-of-the-oven effect.

Freezing

You can freeze unbaked batter portioned in the ramekins, covered tightly with plastic wrap or foil, for up to 1 month. When ready, thaw overnight in the refrigerator and come to room temperature before baking. If freezing baked lava cakes, place them on a tray until firm, then wrap individually and freeze; reheat gently in the oven before serving.

Reheating

The best way to reheat is in a 350°F (175°C) oven for about 5 to 7 minutes—this warms the center without drying out the cake. You can also microwave for about 20 seconds but watch closely to avoid overheating or hardening the edges.

Frequently Asked Questions:

Can I use natural or crunchy peanut butter instead of creamy?

For the best molten center and smooth texture, use creamy commercial peanut butter like Jif or Skippy. Natural or crunchy peanut butter contains oils and textures that don’t melt as well and can separate or make the lava less smooth.

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

The edges should be set and firm while the centers are still slightly soft and wobble a bit. Typically, baking for 12 to 13 minutes at 425°F (218°C) hits this sweet spot. Overbaking will cause a fully set center, losing the molten effect.

Can I make these cakes in a muffin pan?

Yes! Grease and dust 6 muffin cups with cocoa powder, spoon the batter in, add peanut butter centers, and bake at 425°F (218°C) for 8 to 10 minutes. The cakes will be smaller but just as delicious.

Can I prepare the batter ahead of time?

Absolutely! You can prepare the batter through step 6, cover it tightly, and refrigerate it for up to 1 day. Bring it to room temperature before filling ramekins and baking to ensure proper texture and melting.

Final Thoughts

There’s something truly magical about lifting the spoon from a warm Peanut Butter Chocolate Lava Cake and watching that molten peanut butter center slowly ooze out. This recipe marries the richness of semi-sweet chocolate with the creamy comfort of peanut butter, creating a dessert that feels like a warm hug. Whether you’re making it for a special occasion or a cozy night in, these lava cakes never fail to delight. So grab your ramekins, indulge in the process, and treat yourself to this luscious, melt-in-your-mouth experience—you deserve it!