Preheat oven to 350°F (175°C). Grease a 10x15 inch jelly roll pan, line with parchment paper, and grease the parchment.

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

In a large bowl, beat the eggs on high speed for 3-5 minutes until thick and pale. Gradually add sugar and vanilla, beating for 2 more minutes.

Gently fold the dry ingredients into the egg mixture until just combined. Do not overmix.

Pour batter into the prepared pan and spread evenly to the edges. Bake for 10-12 minutes until the cake springs back when lightly touched.

Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake and towel up together tightly, starting from the short end.

Let the rolled cake cool completely on a wire rack for at least 1 hour.

While the cake cools, make the filling: Beat creamy peanut butter and softened butter until smooth. Add powdered sugar, heavy cream, and vanilla. Beat on high for 2-3 minutes until fluffy.

Carefully unroll the cooled cake. Spread the peanut butter filling evenly over the surface, leaving a small border. Re-roll the cake (without the towel). Chill for 30 minutes.

For the ganache, heat heavy cream until simmering, then pour over chocolate chips in a heatproof bowl. Let sit for 5 minutes, then gently whisk until smooth and glossy.

Place the chilled cake roll on a wire rack set over a baking sheet. Pour the warm ganache over the cake. Immediately sprinkle with chopped peanut butter cups. Chill for 1 hour before slicing.