Peanut Butter Chocolate Lava Cakes

The ultimate dessert decadence!

Warm and fudgy chocolate LAVA CAKES exploding with melty peanut butter!! They might look complicated, but they couldn't be any easier! Recipe found on

Let’s discuss the elephant in the room.

Why is there not a peanut butter lava cake recipe on my blog yet? Rich, moist, fudgy, gooey, and warm chocolate cake exploding with melty peanut butter that literally pools out from the center at first bite. And then topped with cold vanilla ice cream that melts down the sides. What is wrong with me that I’ve never made this masterpiece at home and WORSE that I’ve never shared such decadence on this so-called “peanut butter loving” blog? I mean, just watch:

This blog hasn’t even lived until this peanut butter chocolate lava cake day. Welcome to the best dessert on earth. The great news is that this recipe makes 4 individually sized peanut butter chocolate lava cakes and the bad news is that this recipe makes 4 individually sized peanut butter chocolate lava cakes. Let’s be honest here. Self control fades fast when you have 4 chocolate lava cakes in the house.

Warm and fudgy chocolate LAVA CAKES exploding with melty peanut butter!! They might look complicated, but they couldn't be any easier! Recipe found on

I’ve talked about it a few times before, but I worked at Chili’s back in college. The good ol’ days throwing sizzle sauce onto those hot fajita skillets, pouring margaritas on the rocks, serving with a smile, spilling BBQ sauce onto a woman’s beautifully crisp white blazer… wait, what? Yes. That happened on my first day. I am haunted every time I see a woman sporting a white blazer.

So I’ve had a few Chili’s molten lava cakes in my day. While the molten cakes came to the restaurant frozen, a quick zap in the microwave made that chocolate completely ooze out with the first bite. Molten cakes are obviously a crowd favorite, but believe me when I say this: they’re 78,479x better made at home. When they’re hot from the oven, made fresh with pure chocolate and lots of butter.

First thing’s first. They may look all fancy and complicated but peanut butter chocolate lava cakes are super easy and I’m not just saying that to sell you on ’em! You make a quick batter, you stuff peanut butter inside, and you bake them for just over 10 minutes. All the work is done in your oven, where a high oven heat cooks the outside of the mini cakes but leaves the center slightly gooey.

Let’s quickly walk through the recipe with pictures so you know what you’re doing when you make these. Which needs to be very soon because (1) Valentine’s Day and (2) peanut butter + chocolate + lava cake.

How to make peanut butter chocolate lava cakes on

↑ Can I dive in?

The base of these chocolate lava cakes is made from butter melted down with pure chocolate. I’m going to repeat this as much as possible: use QUALITY chocolate. Absolutely no cheap stuff and definitely no chocolate chips. You will be dreadfully disappointed if you use lower quality chocolate. I prefer Ghirardelli or Lindt. The quality of butter doesn’t matter as much; I use store-brand all the time. Just make sure you use unsalted butter, like most of my recipes. (Why? Because it gives you full control over the salt content.)

While high-quality chocolate and butter make up the base of these peanut butter chocolate lava cakes, the most important ingredient is egg. There are 2 whole eggs and 2 egg yolks in this recipe (so 2 egg whites and 4 egg yolks)– an entire egg yolk in each cake. The egg yolks are what provide unique moisture and richness to each cake and the egg whites help give structure, combining all the ingredients into one smooth batter and 4 sturdy cakes.

There are no chemical leaveners in these peanut butter chocolate lava cakes. There is only a little flour, because we don’t want to dry out the cakes. For the sugar, I don’t use much of it. Ok, there’s some for taste– but don’t expect a super sweet chocolate cake. I adapted this lava cake recipe from Food and Wine, who use granulated sugar to sweeten. However, in my recipe testing, I prefer to use confectioners’ sugar over granulated sugar. I found the cakes to taste grainy with granulated.

How to make peanut butter chocolate lava cakes on

How to make peanut butter chocolate lava cakes on

You’ll need ramekins. I use the same size for these lava cakes as I use for last year’s chocolate fudge cakes recipe (–> that recipe only makes 2 cakes. I love it for our occasional husband/wife ditch-the-technology date night!) Here are the 6-ounce ramekins I use and suggest you pick up as well. Perfect size for these lava cakes. You’ll want to grease each ramekin with a little non-stick spray and a dusting of cocoa powder. This preparation helps seamlessly release the baked lava cake from the ramekin onto the plate for serving.

Spoon creamy peanut butter inside! A couple heaping teaspoons per cake. Do not use natural style peanut butter, do not use crunchy peanut butter, do not use any other nut butter. The best, in my peanut butter lava cake experience, are commercial brands like creamy Jif or Skippy. Trust me on this.

Take a moment to stare at this:

Warm and fudgy chocolate LAVA CAKES exploding with melty peanut butter!! They might look complicated, but they couldn't be any easier! Recipe found on

This is actual melty peanut butter from inside the inverted lava cake. And I’m actually fainting as I re-live this moment.

It’s a peanut butter chocolate lava phenomenon.


Peanut Butter Chocolate Lava Cakes

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 35 minutes
  • Yield: 4 cakes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


This easy recipe for peanut butter chocolate lava cakes is the ultimate dessert decadence!


  • 6 ounces (170g) high quality semi-sweet chocolate, such as Ghirardelli or Lindt
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 1/2 cup (60g) confectioners’ sugar
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake)*
  • optional for serving: ice cream, melted peanut butter and/or chocolate syrup for drizzling


  1. Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 6.
  2. Preheat oven to 425°F (218°C).
  3. Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
  4. Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
  5. Spoon chocolate batter evenly into each prepared ramekin. Top with peanut butter and use a spoon to slightly press it down into the batter. Some may still be exposed– see photo above for a visual.
  6. Place ramekins onto a baking sheet and bake for 12-13 minutes until the sides appear solid and firm. The top may still look slightly soft. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. Top with ice cream and melted peanut butter and/or chocolate syrup for serving, if desired. Serve immediately.


  1. Make Ahead Instructions: This batter can be prepared through step 4 ahead of time. Cover tightly and keep in the refrigerator for up to 1 day. Allow to come to room temperature before continuing with step 5.
  2. Peanut Butter: Do not use natural style peanut butter, do not use crunchy peanut butter, do not use any other nut butter like almond butter. The best for this recipe is commercial brand peanut butter like creamy Jif or Skippy. I use Jif creamy.
  3. Plain Lava Cakes: I’ve gotten some questions about making these plain, without peanut butter. Yes, it’s possible! No changes necessary, just don’t add the peanut butter and bake for only about 12-13 minutes.
  4. Ramekins: I like these 6 ounce oven-proof custard cups or these 6 ounce ramekins). I’m unsure about the bake time for ramekins any other size than 6 ounces. I highly suggest just buying the specified size if you do not own them already. The good news: this standard size is typical for other dessert recipes like custards, soufflés, creme brûlées, chocolate fudge cakes, and mousse.
  5. Adapted from Food and Wine.

Keywords: lava cake, chocolate peanut butter lava cake

I have no more words. Drops mic.

Warm and fudgy chocolate LAVA CAKES exploding with melty peanut butter!! They might look complicated, but they couldn't be any easier! Recipe found on


  1. Just made this lava cake tonight. OMG, is this dessert rich! I used 72% dark chocolate, and even though it was a touch bitter, it was still UN-BELIEVABLE! I have been on a search for good lava cake for the last year. Now I realize no restaurant can match what I have just created at home. Thank you so much for teaching me how to make this. I cannot wait to present one of these to my chocolate connoisseur sister.

  2. Hi Sally,

    Can I use almond butter instead of all purpose flour? I am trying to eliminate all purpose flour in most of my baking and using been using whole wheat pastry flour or almond flour.

    Tomorrow is my hubby’s bday and I would like to surprise him with these lava cakes.


    1. Merly, sorry for the delay– I was out of town this weekend and could not check in on comments. I wouldn’t use almond butter. A GF flour blend would be a better option.

  3. Thanks so much Sally. I can always count on finding a good recipe on your site. Monday was no exception when I was looking for a quick recipe for an impromptu dessert for my friend’s birthday lunch. I made this and it was phenomenal. I was so proud. I didn’t think he would like PB so I made 2 with PB, 1 with nutela and the last with chocolate chips. Wow. They were all oozing and all delish. You rock!!!!

  4. Hi Sally,
    I want to say that I made these today.
    Although, when I already had everything ready I opened my peanut butter and it turned our there was just a teaspoon left. But then behind the jar I noticed something even more interesting and at that point couldn’t resist using it, there it was: COOKIE SPREAD. I have to tell you that the lava cakes turned out wonderful! The only problem I had was that it sinked in too deep, touching the bottom. I don’t see why that could be the spread because it’s the same weight as peanut butter. It must have been the batter not being thick enough. Anyway, thank you for the recipe!

  5. Hi Mrs. Sally!
    I have a question about the Peanut Butter Chocolate Lava Cakes. If you wanted to use white chocolate chips instead of semi-sweet chocolate chips, could you?

    1. Hi Peyton! I don’t recommend chocolate chips at all as they do not melt down properly– instead, you can use pure white chocolate.

  6. I live in Ecuador, and I can get peanut butter easily. But because locals use it almost entirely for savory things (sauces, etc.), it’s the natural stuff. Which is normally great, but you say not to use the natural kind for this recipe. Any suggestions on how to doctor the natural stuff for this purpose? Like maybe adding some butter and a touch of powdered sugar and salt to it?? I’d appreciate your thoughts and ideas. Thank you! Laura

    1. I’d maybe add a Tablespoon to all of the peanut butter used and then divide it up between lava cakes– great question!

      1. Thank you for the quick reply! A tablespoon of butter? (Or something else??)
        This weekend I plan to make them for some friends who adored a sort of Snicker pie I made for them last Thanksgiving. And the peanut butter cups at Christmas. So this seems perfect for them. Perhaps some chopped peanuts and a drizzle of dulce de leche (milk caramel) to complete the Snickers touch.

      1. Thank you so much for your response: )
        How long do they need to be re heated in the micro wave ( if already baked ) ? I need to serve them as after dinner desserts . 

  7. Hi Sally, you could have broken my fast if I had this beside me. Hard to take my eyes off this chocolate lava cake. It looks so yummy!

  8. I got Guittard semisweet chocolate baking chips- are those considered “chocolate chips” they’re a higher quality chocolate but I was not sure how you’re defining chocolate chips. Thanks!

      1. Yay! I have made your salted caramel recipe so many times I have it memorized! It is amazing!!! Thank you!❤️

  9. Made these already a few times an they turned out great. I had some batter left last time i made them and made a mug cake in the microwave – it works really well too :).

  10. Can I double this recipe? I have 9oz ramekins and want to make 5 for Christmas dessert. Not sure if you have suggestions for doubling other than just doing it straight forward!

  11. These look so good! I made brownies a few times like this. I would use a 9×9 square pan and put some of the batter into the pan. Then I would put 4 dollops of peanut butter in the center of where each brownie would be, and then add the rest of the batter over the peanut butter. They always turned out so gooey, especially when I had some vanilla or even chocolate ice cream on top right out of the oven! They were still good even the next day if they didn’t get eaten when freshly baked. Thanks for adding this recipe, I can’t wait to try it.

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  12. Hi sally… Loved this recipe.. I tried them in muffin pans and baked for 9 mins. Turned out really good.. I have tried your chocolate lava cakes many times but the peanut butter in these ones was a nice surprise for my husband.. Thanks Soo much for the wonderful recipe…

  13. Gotta question. Suppose I wanted to “stuff” the Chocolate Lava Cake with white chocolate instead of Peanut Butter. Could I just put a chunk of say Godiva white chocolate in the batter and press it down and I am good? Will it melt? Or should I break it up some?

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally