Salted Caramel Peanut Butter Filled Chocolate Lava Cakes

For the salted caramel:
Melt sugar in a pot over a low to medium flame. Do not stir. When sugar has completely dissolved, remove from heat and add = heavy cream. The mixture will bubble up. Return to a low flame and stir until lumps are gone. Stir in butter and salt to taste.

For the lava cakes:
Preheat oven to 425ºF.

Combine butter and chocolate chips in a bowl over simmering water and stir gently until melted. Set aside to cool slightly.

Add sugar and eggs to a large bowl and cream together using a stand or hand mixer. Beat in melted chocolate and salt and fold in flour.

Butter four 8-ounce ramekins or large muffin tin cups and dust with cocoa powder. Divide batter evenly among ramekins.

Add 2 tablespoons salted caramel to peanut butter and stir until fully incorporated. Roll into 4 equal balls and place each ball into center of each ramekin. Push it down into batter until it’s covered.

Bake for 14 minutes and let cool for a couple of minutes before gently running a knife around rim of each ramekin and inverting onto a plate. Serve with additional salted caramel sauce.