1. Preheat the oven to 350°F and line a jelly roll pan with parchment paper. Lightly grease the parchment to prevent sticking.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until fully combined.

3. In a large mixing bowl, beat the eggs and granulated sugar until pale, thick, and fluffy.

4. Add the vanilla extract, milk, and vegetable oil to the egg mixture and mix until smooth.

5. Gently fold the dry ingredients into the wet ingredients until no streaks remain.

6. Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes.

7. Lay a clean kitchen towel on the counter and dust it with powdered sugar. Turn the warm cake onto the towel and carefully remove the parchment paper.

8. Roll the cake gently inside the towel while still warm and allow it to cool completely.

9. Beat the cream cheese until smooth, then mix in the peanut butter, powdered sugar, and vanilla extract until creamy.

10. Carefully unroll the cooled cake and spread the peanut butter filling evenly across the surface.

11. Sprinkle chopped peanut butter cups over the filling, then gently roll the cake back into a spiral shape.

12. Refrigerate the roll for at least 30 minutes to help it firm up.

13. Heat the heavy cream until hot and pour it over the chopped chocolate. Let it sit briefly before stirring until smooth.

14. Pour the chocolate ganache over the chilled cake and top with chopped peanuts and extra peanut butter cups.

15. Chill slightly before slicing and serving.