1. Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.

2. Beat the eggs and granulated sugar until pale, thick, and fluffy.

3. Mix in the milk and vanilla extract until combined.

4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

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

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

7. Turn the warm cake onto a clean towel dusted lightly with cocoa powder or powdered sugar, peel off the parchment, and roll it up gently with the towel. Let it cool completely.

8. Beat the cream cheese and peanut butter until smooth, then mix in the powdered sugar, vanilla extract, and 2 tablespoons heavy cream until fluffy.

9. Carefully unroll the cooled cake, spread the peanut butter filling evenly over the surface, then roll it back up tightly.

10. Heat the chocolate chips with 1/4 cup heavy cream until smooth, then drizzle or spread over the roll.

11. Sprinkle chopped peanut butter cups on top and chill for at least 30 minutes before slicing.