Chocolate Peanut Butter Cups (Printable version)
Creamy peanut butter filling wrapped in smooth chocolate shells for a rich, satisfying bite.
# What You'll Need:
→ Chocolate Layer
01 - 8 oz semi-sweet or dark chocolate, chopped
02 - 1 tbsp coconut oil or unsalted butter
→ Peanut Butter Filling
03 - ½ cup creamy peanut butter
04 - ¼ cup powdered sugar
05 - 2 tbsp unsalted butter, softened
06 - ¼ tsp vanilla extract
07 - Pinch of salt
# How to Prepare:
01 - Line a standard 12-cup muffin tin with paper liners and set aside.
02 - Combine chocolate and coconut oil in a heatproof bowl. Melt gently over a double boiler or in 30-second microwave bursts, stirring until completely smooth.
03 - Spoon approximately 1 teaspoon of melted chocolate into each liner. Tilt the tin gently to coat the bottom evenly. Place in the freezer for 10 minutes until set.
04 - While chocolate chills, mix peanut butter, powdered sugar, softened butter, vanilla extract, and salt in a bowl until smooth and thick.
05 - Roll the peanut butter mixture into 12 small discs. Place one disc on top of each chocolate layer, pressing gently to flatten slightly.
06 - Spoon the remaining melted chocolate evenly over the peanut butter discs, ensuring they are completely covered.
07 - Tap the tin gently on the counter to level the tops. Refrigerate for 30 minutes or until fully set.
08 - Peel off paper liners and serve chilled or at room temperature.
# Expert advice:
01 -
- The chocolate to peanut butter ratio hits perfect balance every time
- They come together faster than driving to buy candy
- Customizing the fillings becomes a fun creative experiment
02 -
- Watery peanut butter makes the filling separate, so use room temperature but not melted
- Getting chocolate too hot causes it to seize and turn grainy permanently
- The first chocolate layer must be completely set before adding the peanut butter filling
03 -
- Work quickly once the chocolate is melted or it will start thickening
- A small offset spatula helps spread the top chocolate layer evenly