Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, beat together the eggs, milk, oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry and mix until just combined, then spread the batter evenly into the prepared pan.

Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool slightly.

While cooling, mix the peanut butter and powdered sugar until smooth. In another small bowl, whip the heavy cream until soft peaks form, then fold into the peanut butter mixture.

Once the cake is cool, invert it onto clean parchment, spread the peanut butter filling evenly, and carefully roll the cake tightly.

Melt the chocolate chips with a little cream to make a drizzle, pour over the roll, top with chopped peanut butter cups, then chill until set before slicing and serving.