Peanut Butter Cup Lava Cakes*

By srumbel

The gooey center in these Peanut Butter Cup Lava Cakes will have you reaching for another plate of dessert. Add a scoop of ice cream and chocolate drizzles for a decadent ending to any meal.
from insidebrucrewlife.com

Ingredients

• 1/2 cup butter
• 2/3 cup semisweet chocolate chips
• 1/2 cup powdered sugar
• 1/4 cup flour
• 2 eggs
• 1 teaspoon vanilla
• 12 peanut butter cups, divided
• Moose Tracks ice cream
• chocolate syrup
• A couple of things to know when making your own peanut butter cup lava cakes.
• Make sure you spray your baking pan with nonstick spray. You want these little chocolate cakes to fall out easily.
• Do not over bake these cakes! The center is supposed to fall in, and it is supposed to be gooey. It’s a LAVA cake. They will look under done. It’s ok. Trust me on this one. The chocolate from the peanut butter cup stays melted on the top.
• Let the cakes rest for about 5-6 minutes before putting a baking sheet on top and flipping them all out at once.
• Use a flat metal spatula to gently get under each cake and move them to a dessert plate. Yes, some of the gooey chocolate will come off on the spatula. Just clean it off in between each cake.
• Add a scoop of ice cream and chocolate drizzles on top of your lava cakes and dig in immediately.
• Or let the cakes cool completely in the pan and reheat them later. The gooey tops will set up eventually, and you can use a butter knife to gently pop them out of the pan.
• Place them on a plate upside down and microwave for 10-13 seconds to make them gooey again.

Preparation

Step 1

Preheat the oven to 425 degrees. Spray a 6 cavity muffin tin with nonstick spray.

Place the butter and chocolate chips in a microwave safe bowl. Heat for 45 seconds. Remove and stir until melted and creamy.

Add the powdered sugar and flour and stir until mixed in.

Whisk the eggs and vanilla and add to the chocolate mixture. Stir until completely incorporated.

Spoon half the mixture into the prepared muffin tin. Place an unwrapped peanut butter cup in the center of each one. Cover the peanut butter cups with the remaining batter.

Bake for 7-8 minutes. Do not over bake! The tops will look gooey and under done. This is normal.

Let the cakes rest 5-6 minutes in the muffin tin. They will settle as they cool.

Cut the remaining peanut butter cups into heart shapes.

Place a baking sheet on top of the muffin tin and flip all the cakes out. Use a flat metal spatula to gently slide under each cake and place them on a plate. Clean the spatula off after each one.

Top with ice cream, chocolate syrup, and peanut butter cup heart and serve immediately.

Notes

*You can also let the cakes cool in the pan completely. The gooey tops will evenly set up. Use a butter knife to gently loosen the cakes and remove them. Place them upside down on a plate and heat in the microwave for 10-13 seconds.

Yield: 6 cakes