Preheat the oven to 325 degrees F.
In a mixing bowl, use a hand mixer to beat the eggs until light in colour.
Now add the white granulated sugar, and brown sugar. Beat until combined.
Add the cocoa, flour, butter and extract. Mix until just combined. Do not over-mix.
Add the peanut butter cups and mix slightly.
Pour the batter into ramekins or small mason jars (good quality so they don't break in the oven) and set those inside a rimmed baking dish. I used a cake pan. Then pour water inside the baking dish (but NOT in the ramekins or mason jars) until it comes up about halfway.
Pop in the oven for about 40 to 50 minutes, they should be a crust on the top that is crisp but the inside should be firm but still just a tad gooey.
You can serve these hot, and they will taste almost like a gooey brownie. Or you can pop them in the fridge to make them firmer and set up. Then they become almost like a soft fudgy pudding.
Serve with a big old chocolate and peanut butter heavenly smile!