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 (such as Ghirardelli or Lindt); 1/2 cup (8 Tbsp; 113g) unsalted butter; 1/4 cup (31g) all-purpose flour (spooned & leveled); 1/2 cup (60g) confectioners’ sugar; 1/8 teaspoon salt; 2 large eggs; 2 large egg yolks; 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake, use commercial creamy peanut butter like Jif or Skippy); Ice cream; Melted peanut butter; Chocolate syrup

Imagine biting into a warm, gooey cake with rich semi-sweet chocolate melting alongside creamy peanut butter—pure heaven! This Peanut Butter Chocolate Lava Cakes Recipe is an absolute showstopper that’s easier to make than you might think.

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 have to admit, these lava cakes quickly became one of my favorite go-to desserts. The way the peanut butter surprises you with that melty center makes every bite a little decadent celebration.

Gooey Molten Center: Each cake reveals a perfectly soft powerhouse of melted chocolate and peanut butter.
Simplified Prep: With just a handful of ingredients and 15 minutes prep, it’s surprisingly easy.
Impressive Dessert: Looks fancy but requires no fancy skills—perfect for impressing guests (or yourself!).
Customizable Serving: Top with ice cream or drizzles for extra indulgence and personal flair.

Ingredients & Why They Work

Choosing quality ingredients makes all the difference here—especially the chocolate and peanut butter. I recommend picking smooth, commercial creamy peanut butter for the perfect texture and melting ability.

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: I use high-quality brands like Ghirardelli or Lindt to ensure a smooth, rich chocolate flavor.
Unsalted butter: Adds creaminess and richness without altering the salt balance.
All-purpose flour: Provides structure to hold the cake together while keeping it tender.
Confectioners’ sugar: Dissolves smoothly into the batter for balanced sweetness and texture.
Salt: A pinch enhances the chocolate and peanut butter flavors—it’s magic in small doses!
Large eggs and egg yolks: These lend moisture, richness, and help bind the cake with a tender crumb.
Creamy peanut butter: Commercial creamy peanut butter (like Jif or Skippy) melts perfectly to create a luscious gooey center.
Optional toppings: Ice cream, melted peanut butter, or chocolate syrup to personalize your serving and amp up the indulgence.

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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

The beauty of this Peanut Butter Chocolate Lava Cakes Recipe is how easily it can be tweaked to suit your mood or pantry. Whether you fancy a twist on the flavors or need to cater to dietary preferences, there’s room to play and make it uniquely yours.

Peanut Butter Swap: If you want a more intense peanut butter flavor, try swirling a little extra peanut butter right into the batter for pockets of gooey surprise. Just be mindful not to overpower the molten chocolate magic!
Nut-Free Variation: I’ve also made these without peanut butter for those with allergies — just skip the peanut butter dollops and bake as usual. The cake remains decadently moist and molten with pure chocolate goodness.
Serving Ideas: I love pairing these cakes with a scoop of vanilla bean ice cream and drizzles of melted peanut butter and chocolate syrup. It adds a lovely contrast between hot and cold, creamy and rich.
Muffin Pan Hack: Don’t have ramekins? No worries! Use a greased and cocoa-dusted muffin pan instead. Baking time drops to 10 minutes, and you’ll get a few extra smaller cakes ready to share.

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: Prep the ramekins for perfect release

Start by spraying four 6-ounce ramekins generously with nonstick cooking spray. Then dust them lightly with cocoa powder, tapping out any excess. This step is my secret to these cakes sliding out like a dream once they’re baked, without sticking or falling apart. Plus, preheating your oven to 425°F (218°C) now gets everything ready to go.

Step 2: Melt the chocolate and butter perfectly

Coarsely chop 6 ounces of good quality semi-sweet chocolate — I swear by Ghirardelli or Lindt for their smooth melt and rich flavor. Place the butter and chopped chocolate into a medium heat-proof bowl and microwave in short 10-second bursts on high, stirring thoroughly between each until silky smooth. It’s important to keep stirring so your mixture becomes perfectly glossy and lump-free. Then set it aside to cool just a bit while you prep the rest.

Step 3: Whisk together dry and wet ingredients separately

In a small bowl, whisk ¼ cup (31g) of all-purpose flour, ½ cup (60g) confectioners’ sugar, and ⅛ teaspoon salt until combined evenly. In another bowl, beat together 2 large whole eggs and 2 large egg yolks until fully blended. Having your dry and wet mixes ready separately helps get a smooth, lump-free batter when combined later.

Step 4: Combine everything into smooth batter

Pour the flour mixture and eggs gradually into the slightly cooled chocolate mixture. Stir gently but thoroughly using a silicone spatula or wooden spoon. If any lumps appear, a quick gentle whisk helps smooth them out without overworking the batter. The end result should be glossy and slightly thick — perfect for spooning into your ramekins.

Step 5: Fill ramekins and add peanut butter center

Divide the batter evenly among your prepared ramekins. Then dollop about 2 teaspoons of creamy commercial peanut butter (like Jif or Skippy) on top of each. Gently press the peanut butter just into the batter—enough to incorporate some peanut butter goodness but leaving a bit exposed to get that classic molten swirl.

Step 6: Bake and release your molten marvels

Place the ramekins on a baking sheet and bake at 425°F (218°C) for 13 minutes. You’re looking for firm, set edges but a slightly soft and jiggly top. Once done, let them cool for 1 minute (just enough so you can handle them). Cover each ramekin with an inverted plate and carefully flip over using oven mitts. The cakes should effortlessly slip from their molds, revealing their molten peanut butter-chocolate centers.

Step 7: Serve immediately with your favorite extras

These lava cakes are absolute best enjoyed right away while still warm and gooey. I love them with a scoop of vanilla ice cream and a drizzle of melted peanut butter or chocolate syrup for the ultimate indulgent finish. A big spoonful of ice cream melting into the warm center = pure bliss.

Top Tip

Mastering the perfect balance between gooey and baked in these Peanut Butter Chocolate Lava Cakes can be a bit tricky, so here are some tried-and-true tips to help you get that luscious molten center every single time.

Use High-Quality Chocolate: Choosing premium semi-sweet chocolate like Ghirardelli or Lindt really makes a difference in flavor and smooth texture. It helps your lava cakes become decadently rich.
Don’t Overbake: The key with the 13-minute bake at 425°F is to look for firm sides but soft tops. I learned the hard way that even a minute or two too long can dry out the center.
Prepare Ramekins Properly: Spraying with nonstick spray and dusting with cocoa powder ensures a smooth release when flipping. This simple step prevents your cakes from sticking and breaking apart.
Use Commercial Creamy Peanut Butter: Stick to brands like Jif or Skippy for the best molten peanut butter pockets. Avoid natural or crunchy varieties—they don’t melt the same or distribute evenly.

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

To elevate your Peanut Butter Chocolate Lava Cakes, consider topping them with a scoop of vanilla or salted caramel ice cream for a cool contrast. Drizzling warmed peanut butter or rich chocolate syrup over the cakes adds extra gooey indulgence. A sprinkle of chopped peanuts or flaky sea salt can also add a delightful texture and flavor dimension.

Side Dishes

Serve your lava cakes alongside fresh berries like raspberries or strawberries to add a bright, refreshing pop. For a richer experience, a dollop of whipped cream or a spoonful of berry compote balances the deep chocolate and peanut butter flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Leftover lava cakes can be stored covered in the refrigerator for up to 2 days. Keep them in an airtight container to preserve freshness and prevent them from drying out.

Freezing

You can freeze unbaked batter-filled ramekins wrapped tightly with plastic wrap and foil for up to 1 month. When ready to bake, thaw them overnight in the refrigerator before baking as usual.

Reheating

Reheat baked lava cakes gently in the microwave for about 20–30 seconds until warm but not overcooked. This helps revive the molten center and brings back that just-baked softness.

Frequently Asked Questions:

Can I make these lava cakes without peanut butter?

Absolutely! Simply omit the peanut butter dollop, and bake the cakes for 12-13 minutes as directed. You’ll get a classic molten chocolate lava cake with the same luscious texture.

What if I don’t have 6-ounce ramekins?

You can use a greased and cocoa-dusted muffin pan instead. Bake at 425°F (218°C) for about 10 minutes and carefully remove each cake with a spoon before serving. The size and bake time vary slightly but results are still delicious.

Can I prepare the batter in advance?

Yes! Prepare through step 6, cover tightly, and refrigerate for up to 1 day. Bring the batter to room temperature before baking to ensure even cooking.

What type of peanut butter works best?

Use commercial creamy peanut butter brands like Jif or Skippy for best melting and flavor. Avoid natural, crunchy, or other nut butters to maintain the right texture and consistency.

Final Thoughts

These Peanut Butter Chocolate Lava Cakes Recipe moments are pure magic — rich, gooey, and irresistibly comforting. Whether you're treating yourself or impressing guests, the blend of luscious chocolate and creamy peanut butter hits all the right notes. With just a little care and those tips in hand, you’ll be enjoying bakery-worthy molten cakes from your own oven in no time. Happy baking and even happier tasting!