PEANUT BUTTER CUP RED VELVET LAVA CAKES

Preheat the oven to 400F. Generously grease 4 ramekins with butter (I used heart-shaped).
Melt the butter in a large pan over medium heat. Remove from the heat and add the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.
In a large bowl, whisk together the eggs and sugar until thick, creamy, and the mixture is a pale yellow color.
Then, whisking continuously, stream in the melted butter and white chocolate mixture, until fully incorporated.
Add in the red food coloring and whisk to combine.
In a separate medium bowl, whisk together the flour, cocoa powder, and salt. Then, add the mixture to the chocolate mixture, and whisk until combined and the mixture is smooth.
Scoop our pour the batter into the prepared ramekins, filling each 3/4 of the way full.
Then, press one dark chocolate peanut butter cup into the center of each.
Bake at 400F for 14-16 minutes, until the edges are firm and the center is still soft and jiggly. DO NOT OVERCOOK!
Remove from the oven and let stand for 3-4 minutes.
Then, run a butter knife along the edges of the ramekins, and invert onto plates.
Serve immediately with a dusting of powdered sugar if desired.
Enjoy!