Peanut Butter Lava Cake Recipe

Preheat your oven to 425 degrees F.
Melt 1 teaspoon butter and brush it onto the inside of two 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 tablespoon softened butter, and 1/8 teaspoon cinnamon. Mix well and set aside.
In a medium mixing bowl or stand mixer bowl, beat 3 tablespoons granulated sugar, egg, and vanilla at medium-high speed about 3 minutes. Gently fold in the melted chocolate and 1 tablespoon plus 2 teaspoons 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 of the batter.
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 cakes.
Dust each with powdered sugar and serve immediately.