Ingredients
Scale
- 1/2 cup unsalted butter
- 4 ounces semi-sweet chocolate, chopped
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 4 peanut butter cups (Reese's or similar), unwrapped
Instructions
- Preheat oven to 425°F (220°C). Grease four 6-ounce ramekins and dust with cocoa powder.
- In a microwave-safe bowl, melt butter and chocolate together in 30-second intervals, stirring until smooth.
- Whisk in powdered sugar until combined.
- Add eggs and egg yolks, whisking until smooth.
- Stir in flour until just combined.
- Divide batter evenly among ramekins, filling about halfway.
- Place one peanut butter cup in the center of each ramekin, then cover with remaining batter.
- Bake for 12-14 minutes until edges are firm but centers are soft and slightly jiggly.
- Let cakes cool in ramekins for 5-6 minutes.
- Run a knife around edges and invert onto plates.
- Serve immediately, optionally with ice cream or chocolate drizzle.
Notes
Do not overbake; the center should be gooey and molten. Let the cakes rest briefly before inverting to avoid breaking. Serve warm with ice cream for best experience.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg