Warm, melty and gooey this Chocolate Butterfinger Lava Cake is filled with peanut butter and butterfinger bits giving you crazy flavor with each bite.

We love single serving desserts around our house and Lava Cakes are one of our main ones that we make! We can’t resist a personal cake that is filled with gooey goodness!

This Chocolate Butterfinger Lava Cake is a traditional lava cake stuffed with a mixture of creamy peanut butter and Butterfinger baking bits. The combination of flavors are like heaven in your mouth and you won’t want to stop at just one cake with these puppies!

WHAT ARE LAVA CAKES?

Lava cakes are small personal cakes that are firm on the outside but gooey and and warm on the inside. You can make different variations of flavors, usually with chocolate being the main ingredient. I have also made white chocolate and lemon versions.

HOW TO MAKE THIS LAVA CAKE:

• Preheat oven to 425.
• Prepare 4 6oz ramekins with shortening and sprinkle a little bit of flour or cocoa powder and move around bottom and up the sides of ramekins, this helps the cake from sticking to sides.
• In medium bowl add your baking bar and butter and melt in microwave.
• Whisk in your powdered sugar until combined.
• Add in your eggs and egg yolks until blended.
• Lastly add in your flour until mixed.
• In small bowl stir together peanut butter and Butterfinger baking bits.
• Fill each ramekin half way with batter.
• Separate your peanut butter mixture out into 4 equal portions and spoon peanut butter into center of batter, pressing down slightly.
• Top with remaining batter to cover.
• Place ramekins on a baking sheet and bake for 13-15 minutes until outside is firm and center is a little jiggly still.
• Remove from oven and let sit a few minutes before turning out onto a plate.
• Top with ice cream, chocolate syrup and additional Butterfinger bits if desired.

HOW LONG DOES IT TAKE TO MAKE A LAVA CAKE?

Lava cakes are one of the most simple desserts to whip up! The preparation only takes a few minutes and they are done in less than 15! So if you’re looking for a dessert that is tasty and fast, lava cakes are the way to go!

These Chocolate Butterfinger Lava Cakes are a kid favorite. Forget that they have chocolate, my kids come running when they knew that these had peanut butter AND butterfingers in them.

Top them off with some ice cream, chocolate syrup and some sprinkles of the Butterfinger baking bites and you have a recipe made for perfection!

CAN YOU REHEAT LAVA CAKE?

While it’s not completely recommended, it can be done. Just place them on a baking sheet and warm your oven to 350 and bake for about 10 minutes just to get the center molten again. Alternately you can reheat in the microwave for about 20-40 seconds. However this is not the best way to eat them, right out of the oven is preferred because then you’ll ensure you will get that warm gooey center!

HAPPY BAKING!

Chocolate Butterfinger Lava Cake

Yield: 4 cakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Warm, melty and gooey this Chocolate Butterfinger Lava Cake is filled with peanut butter and butterfinger bits giving you crazy flavor with each bite.

Print

Ingredients

• 1 4 oz semi-sweet chocolate baking bar
• 1/2 cup butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 Tbs flour
• 3 Tbs creamy peanut butter
• 3 Tbs Butterfinger baking bits or crushed butterfingers (more for topping)

Instructions

1. Preheat oven to 425.
2. Prepare 4 6oz ramekins with shortening and sprinkle a little bit of flour or cocoa powder and move around bottom and up the sides of ramekins, this helps the cake from sticking to sides.
3. In medium bowl add your baking bar and butter and melt in microwave.
4. Whisk in your powdered sugar until combined.
5. Add in your eggs and egg yolks until blended.
6. Lastly add in your flour until mixed.
7. In small bowl stir together peanut butter and Butterfinger baking bits.
8. Fill each ramekin half way with batter.
9. Separate your peanut butter mixture out into 4 equal portions and spoon peanut butter into center of batter, pressing down slightly.
10. Top with remaining batter to cover.
11. Place ramekins on a baking sheet and bake for 13-15 minutes until outside is firm and center is a little jiggly still.
12. Remove from oven and let sit a few minutes before turning out onto a plate.
13. Top with ice cream, chocolate syrup and additional Butterfinger bits if desired.

Nutrition Information:

Yield: 4 Serving Size: 1 cake
Amount Per Serving: Calories: 732 Total Fat: 47g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 246mg Sodium: 338mg Carbohydrates: 75g Fiber: 3g Sugar: 54g Protein: 11g

PIN IT FOR LATER!