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Peanut Butter Lava Cakes Recipe

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4.3 from 90 reviews

  • Author: Ava
  • Total Time: 37 minutes
  • Yield: 6 servings

Description

Indulge in these rich and gooey Peanut Butter Lava Cakes, featuring a luscious molten peanut butter center encased in a decadent chocolate cake. Perfectly baked for a gooey texture, these individual cakes offer a delightful combination of bittersweet, semi-sweet chocolate, and creamy peanut butter in every bite.

Ingredients

Chocolate Mixture

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup salted butter (softened)

Batter

  • 3 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup powdered sugar
  • 1/4 cup all-purpose flour

Filling

  • 1/2 cup peanut butter

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Spray a 6-cavity muffin tin with baking spray to prevent sticking, then set it aside for use later.
  2. Melt Chocolate and Butter: In a large microwave-safe bowl, combine the semi-sweet chocolate chips, bittersweet chocolate chips, and softened butter. Heat in the microwave for 1 minute, then stir well. Continue to heat in 15-second intervals, stirring between each, until the mixture is completely melted and smooth. Let it cool slightly for about 10 minutes.
  3. Add Eggs and Vanilla: To the cooled chocolate mixture, add the 3 large eggs, 1 egg yolk, and 1 teaspoon of vanilla extract. Whisk thoroughly until the eggs are fully incorporated and the batter is smooth.
  4. Incorporate Sugar and Flour: Add 1/3 cup powdered sugar and 1/4 cup all-purpose flour to the batter. Gently fold and mix with a spatula until no dry lumps remain, taking care not to overmix.
  5. Assemble Lava Cakes: Fill each muffin cavity halfway with the chocolate batter. Place a heaping tablespoon of peanut butter in the center of each filled cavity, then cover with the remaining batter, filling the cavities to the top.
  6. Bake the Cakes: Place the muffin tin in the preheated oven and bake for 12 minutes, or until the tops are dry and firm but the center remains gooey.
  7. Release and Serve: Let the cakes rest for a few minutes after baking. Cover the muffin tin with a baking sheet, carefully invert it, and gently transfer the cakes onto individual serving plates.
  8. Enjoy: Serve the Peanut Butter Lava Cakes warm for the best molten center experience. They can be enjoyed on their own or with a scoop of vanilla ice cream or a dusting of powdered sugar for extra indulgence.

Notes

  • Use natural or creamy peanut butter for a smooth molten center; chunky peanut butter might alter the texture.
  • Be careful not to overbake, as the gooey lava effect depends on slightly underbaking.
  • Allow the cakes to cool slightly before removing them from the tin to avoid breaking.
  • These cakes are best served warm to enjoy the molten peanut butter core.
  • For a nut-free variation, substitute the peanut butter with a chocolate ganache or fruit preserve.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/peanut-butter-lava-cakes-recipe/