Description
This Homemade Chocolate Peanut Butter Cups recipe creates delectably rich and creamy treats with layers of smooth peanut butter filling encased in glossy, melted chocolate. Perfect for satisfying your sweet tooth, these cups are easy to make with simple ingredients, and can be customized to suit your taste preferences. Enjoy them as a delightful dessert or a special snack.
Ingredients
Scale
Chocolate Layers
- 16 ounces chocolate chips (divided; approximately 2½ cups of chocolate chips or chopped chocolate)
- 3 teaspoons coconut oil (divided, optional)
Peanut Butter Filling
- ½ cup creamy peanut butter (shelf-stable is best)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt
Instructions
- Prepare Pan: Line a 6-cup muffin tin with silicone or paper liners, or use 12-cup mini cupcake liners for smaller portions.
- Assemble Chocolate Base: Place 1 cup of chocolate chips in a small heat-safe bowl. Microwave in 30-second bursts, stirring between each, until mostly melted with some chunks remaining. Stir continuously to melt fully using residual heat. Stir in 1 teaspoon of coconut oil until the mixture is glossy and smooth.
- Form Chocolate Base: Spoon about ½ tablespoon of melted chocolate into each muffin cup, spreading it evenly into a thin layer with the back of a spoon. Chill in the fridge or freezer for 5 minutes to harden the base.
- Prepare Peanut Butter Filling: In a medium bowl, beat ½ cup creamy peanut butter, ¼ cup powdered sugar, ½ teaspoon vanilla extract, and ¼ teaspoon salt with a handheld mixer on medium speed until smooth and well combined. For natural peanut butter, add 1-2 tablespoons more powdered sugar to thicken. The mixture should be firm enough to shape like soft cookie dough.
- Shape Peanut Butter Discs: Remove muffin tin from fridge. Shape about 1 tablespoon of peanut butter mixture per cup into small discs slightly smaller than the chocolate base. Place each disc into the muffin cups atop the hardened chocolate layer.
- Melt Remaining Chocolate: In a clean small heat-safe bowl, microwave remaining 1½ cups of chocolate chips in 30-second intervals, stirring between, until mostly melted with few chunks left. Stir fully with residual heat, then add remaining 2 teaspoons coconut oil and mix until smooth and glossy.
- Cover Peanut Butter: Pour about 2 teaspoons of melted chocolate over each peanut butter disc, smoothing with the back of a spoon and allowing excess to drip down the sides to fully encase the peanut butter filling.
- Harden Peanut Butter Cups: Return the tray to the refrigerator to harden for about an hour, or speed up setting by placing in the freezer for 10-15 minutes.
- Store and Serve: Once hardened, remove the peanut butter cups from the muffin tin and liners if desired. Store in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 5-10 minutes before serving to enhance flavor and texture.
Notes
- For natural peanut butter, increase powdered sugar by 1-2 tablespoons to achieve the right consistency.
- Use silicone liners to easily remove the peanut butter cups without breaking.
- Add a pinch of sea salt on top for a salted chocolate peanut butter variation.
- Store in the fridge to maintain shape, especially in warm climates.
- Allow cups to sit at room temperature briefly before eating for a better melt-in-the-mouth experience.
