Name: Peanut Butter Chocolate Lava Cakes Recipe
Prep time: 16 min
Cook time: 13 min
Total time: 35 min
Cuisine: American
Ingredients: 6 ounces high quality semi-sweet chocolate; 1/2 cup unsalted butter; 1/4 cup all-purpose flour (spooned & leveled); 1/2 cup confectioners’ sugar; 1/8 teaspoon salt; 2 large eggs; 2 large egg yolks; 8 teaspoons creamy peanut butter (about 2 teaspoons per cake); Ice cream; Melted peanut butter; Chocolate syrup

If you love the magical combination of rich chocolate and creamy peanut butter, you’re going to flip for this Peanut Butter Chocolate Lava Cakes Recipe. These individual molten cakes offer that perfectly gooey center, baked fresh in under 35 minutes—a dreamy indulgence without the fuss.

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

Why You'll Love This Recipe

Honestly, I can’t get enough of these lava cakes. The way that molten chocolate oozes out the moment you cut into the cake—combined with that hit of creamy peanut butter—feels like a little celebration with every bite.

Super Easy Prep: You’ll whip this up quickly with just a few simple ingredients right in your own kitchen.
Molten Goodness: Each cake delivers a gooey, lava-like center that’s pure comfort dessert magic.
Peanut Butter Twist: The subtle peanut butter filling adds a creamy contrast that pairs beautifully with deep chocolate.
Perfectly Portion-Controlled: Making four individual cakes means no fighting over slices—everyone gets their own!

Ingredients & Why They Work

Before you start, make sure to grab good-quality semi-sweet chocolate (think Lindt or Ghirardelli) because that really makes the difference here. Also, stick to classic creamy peanut butter like Jif or Skippy for the best melty texture inside these cakes.

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

High quality semi-sweet chocolate: This provides a rich, smooth chocolate flavor and melts evenly for that perfect lava center.
Unsalted butter: Adds creaminess and helps the batter achieve the right texture without overpowering saltiness.
All-purpose flour: Just enough to give the cake structure while keeping it tender and moist.
Confectioners’ sugar: For sweetness that blends effortlessly into the batter, giving a light, delicate crumb.
Salt: To balance the sweetness and deepen the chocolate flavor.
Large eggs and egg yolks: These make the cakes tender with a rich, custard-like quality.
Creamy peanut butter: The star filling that melts into the center, adding a nutty, luscious surprise.
Optional toppings: Ice cream, melted peanut butter, or chocolate syrup take these lava cakes from great to absolutely gourmet.

📝

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 tweak to match your preferences or whatever you have on hand. Feel free to get creative or keep it classic—the gooey molten center is always a winner!

Classic Variation: If you’re not a peanut butter fan or have guests with allergies, simply skip the peanut butter filling and bake as directed for a perfectly rich molten chocolate cake. I’ve done this often for a crowd with great success—sometimes less is more!
Muffin Pan Version: No ramekins? No problem! Using a muffin pan yields 6 smaller cakes. They bake faster, in about 8 to 10 minutes, and are perfect for a party where everyone wants their own little cake.
Serving Ideas: Top with a scoop of vanilla ice cream for a hot-and-cold contrast, drizzle some melted peanut butter for extra indulgence, or add a swirl of chocolate syrup to amp up the chocolate love. I’m especially partial to the ice cream and a little peanut butter drizzle—it’s pure magic!
Peanut Butter Tips: Use creamy commercial peanut butter like Jif or Skippy for the best texture and smooth molten center. Avoid natural or crunchy varieties to keep the lava flow silky and consistent.

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 Your Ramekins for Easy Release

Start by spraying four 6-ounce ramekins with a nonstick cooking spray. Then, dust them with cocoa powder. This little extra step guarantees your cakes slide out smoothly once baked, preventing any sticky mess or broken edges. Trust me, taking a couple of minutes here saves frustration and keeps your lava cakes picture-perfect.

Step 2: Preheat the Oven to 425°F (218°C)

Get that oven nice and hot so it’s ready to work its magic as soon as your batter is prepared. The high temperature is key to forming that delicate firm shell around the molten center. While waiting, move on to melting your chocolate and butter.

Step 3: Melt Chocolate and Butter Together

Coarsely chop 6 ounces of high quality semi-sweet chocolate and place it in a medium heatproof bowl on top of ½ cup unsalted butter. Microwave in short 10-second bursts, stirring between each, until the mixture is completely smooth and glossy. This ensures even melting and prevents burning. Set it aside while you prep the dry ingredients.

Step 4: Combine Dry and Wet Ingredients

Whisk ¼ cup all-purpose flour (spooned & leveled), ½ cup confectioners’ sugar, and ⅛ teaspoon salt together in a small bowl. In another bowl, whisk together 2 large eggs and 2 large egg yolks until smooth and uniform. Gradually add both the flour mixture and eggs into your melted chocolate, gently folding with a spatula or wooden spoon. If lumps appear, just whisk gently to smooth them out—your batter will be thick but silky.

Step 5: Fill Ramekins and Add the Peanut Butter Surprise

Divide the chocolate batter evenly among the prepared ramekins. Then, spoon about 2 teaspoons of creamy peanut butter onto the center of each cake and press it lightly into the batter. Some of the peanut butter should peek through the top—that’s the gooey center we’re after!

Step 6: Bake Your Lava Cakes to Perfection

Set your ramekins on a baking sheet and pop them into the oven. Bake for 12 to 13 minutes until the edges are firm and set but the tops still look just a bit soft. This balance ensures the molten peanut butter and chocolate center remains delightfully flowing.

Step 7: Cool Slightly and Invert Carefully

Let the cakes cool for exactly 1 minute—just enough to firm up the edges so they hold shape but stay warm and molten inside. Cover each ramekin with an inverted plate, put on oven mitts (those ramekins are hot!), and flip gently. The cakes should slide right out onto your serving plates, showing off their perfect lava centers.

Step 8: Add Toppings and Serve Immediately

Top your molten cakes with optional ice cream, a drizzle of melted peanut butter, or chocolate syrup—whatever makes your heart sing. Serve them right away to savor the warm, molten center at its most irresistible. Don’t forget a big smile alongside your plate!

Side Dishes

This dessert shines on its own but pairs wonderfully with fresh berries like strawberries or raspberries to add a bright, tart contrast. A refreshing mint leaf or a simple dollop of whipped cream can also balance the richness without overpowering the cake.

Make Ahead and Storage

Storing Leftovers

If you have any leftover cakes (though they’re tough to resist!), store them covered tightly in the refrigerator for up to 2 days. The molten center will firm up, so these are best enjoyed fresh, but refrigerated cakes can still be reheated to recapture that gooey texture.

Freezing

You can freeze these lava cakes unbaked after preparing the batter and filling the ramekins but before baking. Cover the ramekins tightly with plastic wrap and freeze for up to 1 month. When ready to bake, let them thaw in the refrigerator overnight and then bake as usual.

Reheating

To warm refrigerated or thawed cakes, microwave each for 20 to 30 seconds until the center is molten again but the cake is just warmed through. Avoid overheating to prevent the cake from drying out or losing that luscious molten texture.

Frequently Asked Questions:

Can I use natural or crunchy peanut butter for this lava cake?

For the best results, stick with commercial creamy peanut butter like Jif or Skippy. Natural or crunchy peanut butters don’t melt as smoothly and can affect the texture and baking performance of the lava cakes.

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

No worries! You can use a muffin pan instead. Just grease and dust with cocoa powder, spoon in the batter, and bake for 8 to 10 minutes at 425°F. This will make 6 smaller cakes instead of 4.

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

Look for firm and set edges with tops that are still slightly soft to the touch. The baking time of 12 to 13 minutes is your guide, but oven variances mean you may want to check a bit earlier or later.

Can I make these lava cakes ahead of time?

Absolutely! Prepare the batter up to step 4, then cover and refrigerate for up to 1 day. Bring to room temperature before adding the peanut butter and baking.

Final Thoughts

Making Peanut Butter Chocolate Lava Cakes Recipe at home is a delightful way to treat yourself or your loved ones. The luscious molten center paired with creamy peanut butter creates a cozy, indulgent experience that’s surprisingly simple to pull off. Once you master the technique and find your favorite toppings, you’ll have a go-to dessert that's sure to impress—so don’t be shy to bake these again and again!