Let's talk more about peanut butter and chocolate, shall we? These peanut butter chocolate lava cakes were ahhhmazing. One of the best things about this recipe is the delicious peanut butter that's inside. As I was finishing up the editing of these photos, I called the hubby over to look at them. This is the routine. His words were, "OH THOSE. I MISS THOSE."

Yes. These little lava cakes are the bee's knees.

the. best.

Look at the peanut butter playing peek-a-boo with us. I originally wanted this to be a chocolate surprise lava cake, but that sneaky peanut butter refused to play nice.

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Lava cakes are awesome. They are simple to throw together and super quick to bake. I think they're gorgeous left in the ramekin or can be served on a plate if you have a little time to carefully remove them from the ramekin. I really wanted the spill effect so I placed mine on a plate.

A decadent Peanut Butter Chocolate Lava Cake with a bite taken out of it.

Peanut Butter Chocolate Lava Cakes

Author: Miranda Couse

These peanut butter chocolate lava cakes are amazing! One of the best things about this recipe is the delicious peanut butter that's inside!

5 from 1 vote

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Prep Time 15

Cook Time 14

Total Time 29

Course Dessert

Cuisine American

Servings cakes

Calories 932 kcal

Ingredients

▢ 4 ounces semi-sweet baking chocolate chopped
▢ 6 tablespoons butter cubed
▢ ⅓ cup granulated sugar
▢ 2 eggs
▢ 4 tablespoon all-purpose flour
▢ 2 teaspoon The Bee's Knees peanut butter
▢ 1 ½ tablespoons unsweetened cocoa powder

Instructions

Preheat oven to 425 degrees. Spray 2 8 oz. ramekins with non-stick cooking spray. Place 1 tablespoon of cocoa powder in the first ramekin. Swirl the cocoa powder all around the ramekin and tap out the extra in the second ramekin. Add in the remaining ½ tablespoon of cocoa powder and discard the excess cocoa powder once ramekin is covered.
In a medium-sized microwave-safe bowl, add in the chopped semi-sweet chocolate and butter. Microwave in 30 second intervals and stir after each 30 seconds. Do this 3 to 4 times until the chocolate is smooth and completely melted.
Set aside and let cool for 10 minutes.
Add in the granulated sugar and eggs and whisk until thoroughly incorporated.
Add in the all-purpose flour. Using a spatula, mix until the flour is barely combined.
Pour batter into the 2 ramekins.
Place a large teaspoon of the peanut butter in the center of each ramekin. Make sure to press it down a little and cover it with the cake batter.
Place the two ramekins on a quarter sheet pan and place in the oven. Bake for about 14 minutes. The outside of the cakes will be baked and the center will still be very jiggly.
Serve immediately. If you're feeling crazy, add a scoop of ice cream to the cake.

Nutrition

Calories: 932kcalCarbohydrates: 79gProtein: 13gFat: 65gSaturated Fat: 37gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 257mgSodium: 374mgPotassium: 511mgFiber: 7gSugar: 55gVitamin A: 1316IUCalcium: 81mgIron: 6mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)