CHOCOLATE PEANUT BUTTER CUPS

Close up on stacks of homemade peanut butter cup candy. There are different kinds like milk chocolate with peanutbutter, semi-sweet with peanut butter and a dab of strawberry jam, white chocolate with peanut butter and jam, and peanut butter flavored chips with chocolate filling! So yummy. Some are opened to show the insides, Looks delicious!

Make quick, easy, and customizable homemade chocolate cups for any occasion — or even a random Tuesday! Perfect for gifting or indulging.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 0

Refrigerate 10

Total Time 15

Course Desserts, Holidays and Entertaining

Cuisine American

Servings pieces

Calories 77 kcal

Ingredients

1 cup semi-sweet chocolate chips
1 teaspoon coconut or vegetable oil optional
½ cup peanut butter freshly ground, if possible

Instructions

Prepare your chosen mold. I used mini muffin tins lined with paper cupcake liners.
Melt the chocolate chips by either microwaving in 20 second increments, stirring in-between until smooth (be careful not to burn the chocolate) or melt the chocolate in a double boiler.
Once melted, as an optional ingredient, you can stir in coconut or vegetable oil for a smoother chocolate.
Spread 1 teaspoon chocolate in the bottom and up the sides of mini cupcakeliners and place in the freezer for a couple of minutes.
Meanwhile, stir nutbutter to soften. Add about a teaspoon of filling to each liner, then coverwith another teaspoon chocolate.
Freeze again to set.
Remove from molds with love. (Or hide them for yourself, I don't judge)

Notes

Here are some ideas for variations:

All the Chocolates: Change it up by using white chocolate, dark chocolate, or milk chocolate.

Peanut Butter & Jelly: Top the peanut butter with ¼ teaspoon any flavor jam or jelly.

Fluffernutter: Add ¼ teaspoon marshmallow cream to peanut butter filled cups.

Almond Butter Cups: Simply replace the peanut butter with an equal amount of almond butter. This also works with cashew butter, macadamia butter, or sunflower seed butter for a nut-free version.

Chocolate Truffle: To make ½ cup of ganache truffle filling; heat 2 tablespoons heavy cream to nearly boiling (I use the microwave) and pour over 6 tablespoons good quality chocolate chips. Let this sit for 4 minutes. Begin to stir. There will be a moment when you will think you’ve made a terrible mistake. But keep stirring, it’ll come together. I promise. If it doesn’t come together in a couple of minutes, warm it in the microwave for another 15 seconds and stir until you have glossy, thick ganache.

Raspberry Truffle: Fill with raspberry jam and chocolate ganache.

Inside Out: Use peanut butter chips instead of chocolate chips and fill with ganache.

Salted Caramel: Melt 12 Kraft caramels, 1 tablespoon milk or heavy cream and ¼ teaspoon kosher salt in the microwave or in a double boiler. Use in place of peanut butter. Top with a sprinkle of salt.

My Favorite: Dark chocolate and fresh almond butter. They’re practically virtuous.

Here’s a tip: Everyone should have chocolate cups in their confectionery repertoire. You can make empty cups in any size. Next, fill your cups with lovely things like fruit, whipped cream, mousse, cheesecake, sorbet, ice cream, the list goes on. What an easy and inexpensive way to upgrade simple ingredients into stunning desserts.

Nutrition

Calories: 77kcalCarbohydrates: 5gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 0.5mgSodium: 24mgPotassium: 73mgFiber: 1gSugar: 3gVitamin A: 4IUCalcium: 7mgIron: 1mg

Keyword Candy, Christmas, Dessert, Great Foodie Gift, Halloween, Kids in the Kitchen, Valentine's Day

Tried this recipe?Let us know how it was!