Peanut Butter Cup Lava Cakes

• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1/4 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• Pinch of salt
• 2 Reese's Peanut Butter Cups, unwrapped and halved
• 2 tablespoons mini chocolate chips (optional)

Steps

1. 1 Preheat oven to 425°F. Butter two small ramekins.
2. 2 In a small saucepan, melt butter over medium heat. Stir in cocoa powder, granulated sugar, and brown sugar until smooth.
3. 3 Remove from heat and whisk in eggs one at a time, then stir in vanilla.
4. 4 Gently fold in flour and salt just until combined.
5. 5 Divide batter between prepared ramekins. Place peanut butter cup halves and chocolate chips (if using) into the center of each.
6. 6 Bake for 12 minutes, or until edges are set but centers are still gooey.
7. 7 Let cool for 1 minute, then carefully run a knife around edges and invert onto plates.

Equipment

• Oven
• Saucepan
• Mixing bowl
• Whisk
• Ramekins

Variations

• Swap peanut butter cups for other fillings like Nutella or caramel for different flavor profiles.

Substitutions

• If you're out of brown sugar, use all granulated sugar, but your cakes might be slightly less moist.

Pairings

• Pair with a glass of dessert wine or a strong coffee for contrast.

Nutrition

Tips

• For best results, use room temperature eggs.
• Keep an eye on the cakes—ovens can vary, and you want that lava center!

Storage

Best served fresh. If storing, keep in an airtight container in the fridge for up to 2 days and reheat in a microwave.

Freezing: Not recommended due to texture changes in peanut butter cups.

Serving Suggestions

• Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.

FAQ