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Peanut Butter Molten Chocolate Cakes
It just doesn't get better than peanut butter and chocolate.

This decadent dessert brings together our favorite flavor duo in one ooey, gooey treat: A rich, custardy chocolate cake filled with a warm, sweet-and-salty peanut butter filling. For the best “molten” experience, pull the cakes before the centers are completely set, and dig in after inverting them onto a plate. We’re swooning!
Ingredients
- 3/4 cup
unsalted butter (11/2 sticks), cut into pieces, plus more for greasing
- 1/3 cup
granulated sugar, plus more for dusting
- 6 oz.
semisweet chocolate chips
- 3
large eggs plus 3 yolks, at room temperature
- 1 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
- 1/3 cup
all-purpose flour
- 1 Tbsp.
unsweetened cocoa powder, plus more for dusting
- 1/2 tsp.
baking powder
- 1/3 cup
creamy peanut butter (not natural type)
- 3 Tbsp.
confectioners’ sugar
Directions
- Step 1Heat oven to 450°F. In medium saucepan, bring 1 inch water to a simmer. Butter six 6-ounce ramekins and dust with granulated sugar.
- Step 2Combine chocolate chips and butter in large heatproof bowl and place bowl over (but not in) simmering water to gently melt, stirring occasionally, until smooth. Remove bowl from heat and let cool slightly.
- Step 3Meanwhile, in medium bowl, whisk together granulated sugar, eggs, yolks, vanilla, and salt until well combined. In small bowl, whisk together flour, cocoa powder, and baking powder. Add egg mixture to chocolate mixture and whisk until combined; add flour mixture and gently whisk until batter is smooth. Divide half of batter among prepared ramekins.
- Step 4In second small bowl, stir together peanut butter and confectioners’ sugar until combined. Scoop 1 tablespoon into each half-filled ramekin. Cover with remaining chocolate batter, dividing among ramekins. Place on rimmed baking sheet.
- Step 5Bake until sides of cakes are set and centers are still slightly gooey, 11 to 13 minutes. Let cakes cool 2 minutes, then loosen edges in each ramekin with small offset spatula. Using kitchen towel, carefully invert each onto plate to serve. Dust with additional cocoa powder if desired.
Save some for later: Stash unbaked cakes in the freezer for up to 2 weeks, then pop into a 450°F oven for 15 minutes.
AIR FRYER INSTRUCTIONS: Follow steps 1-4. Heat air fryer to 370°F. Working in batches if needed, place ramekins in air-fryer basket and air-fry until cakes have puffed and are set, about 8 minutes. Using a dish towel, carefully remove ramekins and let them rest for 2 minutes. Loosen the edges of cakes with a small offset spatula and carefully invert onto plates to serve. Dust with additional cocoa powder if desired.
NUTRITIONAL INFORMATION (per serving): About 592 calories, 44.5 g fat (23 g saturated), 10 g protein, 233 mg sodium, 45 g carbohydrate, 3 g fiber

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