Instructions
Step 1: Preheat the oven to 350°F and grease a muffin tin or ramekins.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 3: In a separate large bowl, mix the melted butter and sugar until combined.
Step 4: Add the eggs and vanilla extract and beat until smooth.
Step 5: Stir in the milk and gradually add the dry ingredients until a thick batter forms.
Step 6: Fold in the chocolate chips.
Step 7: Spoon the batter evenly into the prepared muffin cups or ramekins.
Step 8: Bake for 14 to 18 minutes until the edges are set but the centers remain soft.
Step 9: Allow the cakes to cool slightly before removing them from the pan.
Step 10: To prepare the glaze, whisk together the peanut butter, powdered sugar, milk, and vanilla extract until smooth and pourable.
Step 11: Drizzle the peanut butter glaze generously over the warm cakes.
Step 12: Top with extra chocolate chips and serve warm.
Storage and Reheating Tips
Store leftover cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze, wrap the cakes individually and freeze for up to 2 months.
Reheat in the microwave for 15 to 20 seconds before serving to restore the gooey chocolate center.
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