Chocolate Peanut Butter Lava Cakes

Chocolate Peanut Butter Lava Cakes for two are an incredibly delicious dessert. We all know that Chocolate and Peanut Butter are the ultimate power couple. Moist chocolate cake is filled with sweetened ooey gooey cinnamon peanut butter.

Pour yourself a nice glass of milk to go with it. This recipe is sure to impress your special someone on date night, Valentine’s Day, or any day!

This is one of our go-to desserts as we always have the ingredients on hand in our pantry.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make Chocolate Peanut Butter Lava Cakes:

Preheat your oven to 425 degrees F.

Melt 1 teaspoon butter and brush it onto the inside of two 7 ounce ramekins. Click for 7 ounce ramekins.

Combine 1 teaspoon flour and 1 teaspoon cocoa powder. Dust the insides of the ramekins, tapping to remove excess.

Place the ramekins on a sturdy baking sheet and set aside.

In a small saucepan, combine 3 tablespoons butter, 2 tablespoons sugar and the baking chocolate and cook over low heat, stirring occasionally, until melted.

In a small bowl, combine peanut butter, powdered sugar, 1 teaspoon softened butter, and 1/8 teaspoon cinnamon. Mix well and set aside.

In a medium mixing bowl or stand mixer bowl, beat 2 tablespoons granulated sugar, egg, and vanilla at medium-high speed about 3 minutes. Gently fold in melted chocolate and 1 tablespoon plus 1 teaspoon of flour.

Fill each ramekin about 1/2 full with batter.

Divide the peanut butter mixture evenly among ramekins and spoon on top in the center.

Cover with the remaining chocolate batter.

Bake for 12-15 minutes, until the tops are slightly cracked and edges feel firm, but the centers are still slightly wiggly.

Transfer to a wire rack and let cool 5 minutes.

Use a knife to loosen the cakes from the sides of the ramekins. Place a small plate over each ramekin and invert. Gently wiggle each ramekin to release the cake.

Dust with powdered sugar and serve immediately.

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Yield: Serves 2

Chocolate Peanut Butter Lava Cakes

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Chocolate and Peanut Butter are the ultimate power couple and these Chocolate Peanut Butter Lava Cakes for two are an incredibly delicious dessert. Moist chocolate cake is filled with sweetened ooey gooey cinnamon peanut butter. Pour yourself a nice glass of milk to go with it. This recipe is sure to impress your special someone on date night, Valentine’s Day, or every day!

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Ingredients

• 3 Tablespoons + 2 teaspoons butter (divided)
• 1 Tablespoon + 2 teaspoons flour
• 1 teaspoon cocoa powder
• 2 ounces baking chocolate (unsweetened)
• 2 Tablespoons peanut butter
• 2 teaspoons powdered sugar (plus some for dusting at end)
• 1/8 teaspoon cinnamon
• 4 Tablespoons sugar (divided)
• 1 large egg
• 1/2 teaspoon vanilla

Instructions

1. Preheat your oven to 425 degrees F (220 C).
2. Melt 1 teaspoon butter and brush it onto the inside of two 7 ounce ramekins. Click here for 7 ounce ramekins.
3. Combine 1 teaspoon flour and 1 teaspoon cocoa powder. Dust the insides of the ramekins, tapping to remove excess.
4. Place the ramekins on a sturdy baking sheet and set aside.
5. In a small saucepan, combine 3 tablespoons butter, 2 tablespoons sugar and the baking chocolate and cook over low heat, stirring occasionally, until melted.
6. In a small bowl, combine peanut butter, powdered sugar, 1 teaspoon softened butter, and 1/8 teaspoon cinnamon. Mix well and set aside.
7. In a medium mixing bowl or stand mixer bowl, beat 2 tablespoons granulated sugar, egg, and vanilla at medium-high speed about 3 minutes. Gently fold in melted chocolate and 1 tablespoon plus 1 teaspoon of flour.
8. Fill each ramekin about 1/2 full with batter.
9. Divide the peanut butter mixture evenly among ramekins and spoon on top in the center.
10. Cover with the remaining chocolate batter.
11. Bake for 12-15 minutes, until the tops are slightly cracked and edges feel firm, but the centers are still slightly wiggly.
12. Transfer to a wire rack and let cool 5 minutes.
13. Use a knife to loosen the cakes from the sides of the ramekins. Place a small plate over each ramekin and invert. Gently wiggle each ramekin to release the cake.
14. Dust with powdered sugar and serve immediately.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  CorningWare French White 7-Ounce Ramekins, Set of 2
• 
  KitchenAid KSM150PSBL 5 Qt. Artisan Series Stand Mixer -

Nutrition Information:

Yield:

2
Amount Per Serving: Calories: 578Saturated Fat: 24gCholesterol: 136mgSodium: 295mgCarbohydrates: 43gFiber: 6gSugar: 27gProtein: 11g

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