Chocolate Peanut Butter Cups (Print)

Rich chocolate cups filled with creamy peanut butter, offering a smooth and satisfying taste.

# Ingredient list:

→ Chocolate Base

01 - 7 oz semi-sweet or milk chocolate, chopped or chips
02 - 1 tbsp coconut oil or unsalted butter

→ Peanut Butter Filling

03 - ½ cup creamy peanut butter
04 - 2 tbsp unsalted butter, softened
05 - ½ cup powdered sugar
06 - ¼ tsp fine sea salt
07 - ½ tsp vanilla extract

# Directions:

01 - Line a 12-cup mini muffin tin with paper liners, pressing them firmly into place.
02 - Combine chocolate and coconut oil in a heatproof bowl set over a pot of gently simmering water. Stir constantly until completely smooth and glossy. Alternatively, microwave in 20-second intervals, stirring well between each burst.
03 - Spoon approximately 1 teaspoon of melted chocolate into each liner. Using the back of a spoon, gently spread the chocolate up the sides to form cups. Freeze for 10 minutes until set.
04 - In a mixing bowl, combine peanut butter, softened butter, powdered sugar, sea salt, and vanilla extract. Beat with a spoon or electric mixer until completely smooth and creamy.
05 - Divide the peanut butter mixture into 12 equal portions, approximately 1 teaspoon each. Roll into balls and flatten into discs slightly smaller than the diameter of the muffin cups.
06 - Place one peanut butter disc into each chocolate-lined cup. Cover with another teaspoon of melted chocolate, spreading to seal the edges and completely encase the filling.
07 - Refrigerate the tray for 30 minutes or until the chocolate is completely firm. The cups should hold their shape when touched.
08 - Carefully remove the cups from the tin. Store in an airtight container in the refrigerator for up to 1 week for optimal texture and freshness.

# Expert Tips:

01 -
  • They taste better than store-bought because you control exactly how much peanut butter goes inside
  • The chocolate shell snaps perfectly when you bite into it
02 -
  • Let the chocolate cool slightly before spooning it or the liners might peel up
  • Working quickly prevents the chocolate from hardening before you can spread it
03 -
  • Double boiler method prevents chocolate from seizing
  • Freezer sets the chocolate faster than the refrigerator

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