Air Fried Peanut Butter Molten Mini Cake

Heat air fryer to 370°F.

Bring 1 inch of water to a simmer in a medium saucepan.

Combine chocolate chips and butter in a large heatproof bowl and place the bowl over simmering water to gently melt, stirring occasionally, until smooth.

Remove the bowl from heat and let it cool slightly.

In a medium bowl, whisk together granulated sugar, eggs, yolks, vanilla, and salt until well combined.

In a small bowl, whisk together flour, cocoa powder, and baking powder.

Add the egg mixture to the chocolate mixture and whisk until combined; add the flour mixture and gently whisk until the batter is smooth.

Divide half of the batter among six prepared 6-ounce ramekins.

In a second small bowl, stir together peanut butter and confectioners’ sugar until combined.

Scoop 1 tablespoon of the peanut butter mixture into each half-filled ramekin.

Cover with the remaining chocolate batter, dividing it among the ramekins.

Place ramekins in the air-fryer basket and air-fry until cakes have puffed and are set, about 8 minutes.

Carefully remove the ramekins and let them rest for 2 minutes.

Loosen the edges of the cakes and carefully invert them onto plates to serve.