Chocolate Peanut Butter Cups (Print Version)
Creamy peanut butter centers coated in a rich, smooth chocolate shell for a delightful treat.
# What You Need:
→ Chocolate Layer
01 - 8 oz semi-sweet or dark chocolate, chopped (or chocolate chips)
02 - 1 tbsp coconut oil or unsalted butter
→ Peanut Butter Filling
03 - 1/2 cup creamy peanut butter
04 - 1/4 cup powdered sugar
05 - 2 tbsp unsalted butter, softened
06 - 1/4 tsp vanilla extract
07 - Pinch of salt
# How to Make It:
01 - Line a standard 12-cup muffin tin with paper liners.
02 - In a heatproof bowl, combine chocolate and coconut oil. Melt gently over a double boiler or in 30-second microwave bursts, stirring until smooth.
03 - Spoon about 1 teaspoon of melted chocolate into each liner, tilting to coat the bottom. Chill in the freezer for 10 minutes until set.
04 - Mix peanut butter, powdered sugar, softened butter, vanilla, and salt in a bowl until smooth and thick.
05 - Roll the peanut butter mixture into 12 small discs and place one on top of each chocolate layer, pressing gently to flatten slightly.
06 - Spoon the remaining melted chocolate evenly over the peanut butter discs, covering them completely.
07 - Tap the tin gently to level the tops. Refrigerate for 30 minutes or until fully set.
08 - Peel off liners and serve chilled or at room temperature.
# Expert Hints:
01 -
- These come together in under 30 minutes but taste like you spent all day crafting them
- The ratio of chocolate to peanut butter is absolutely perfect, never too sweet
- They keep beautifully in the freezer, so you can always have homemade candy on hand
02 -
- Room temperature ingredients mix smoother and prevent the filling from seizing up
- Working quickly when melting chocolate prevents it from blooming or getting grainy
03 -
- Warm your spoon slightly before scooping the peanut butter filling for smoother discs
- A small offset spatula makes spreading the top chocolate layer much easier