Preheat your oven to 350°F (175°C) and prepare a jelly roll pan by lining it with parchment paper.

In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.

Beat the eggs and granulated sugar together using an electric mixer on high speed for about 5-7 minutes.

Gently fold in the sifted dry ingredients, then drizzle in the vegetable oil, vanilla extract, and milk, folding until smooth.

Spread the batter evenly in the prepared pan and bake for 10-12 minutes.

Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar and roll it tightly in the towel.

While the sponge cools, whip the cream in a chilled bowl and fold in the peanut butter, powdered sugar, and vanilla extract.

Once the sponge has cooled, unroll it and spread the filling evenly, sprinkling chopped peanut butter cups over the filling.

Re-roll the cake without the towel and wrap it in plastic wrap to chill for at least 30 minutes.

Heat the heavy cream in a saucepan until simmering, then whisk in the chocolate chips until smooth.

Remove from the fridge, drizzle ganache over the roll, slice with a warm knife, and serve.