Homemade Peanut Butter Cups
This recipe shows you how to make rich and creamy homemade peanut butter cups with simple ingredients and a smooth chocolate coating, perfect for a delicious snack or gift.
Servings: 12 servings
Ingredients
- 1 cup creamy peanut butter smooth and unsweetened or lightly salted
- 1/4 cup powdered sugar adjust to taste
- 1/4 teaspoon fine sea salt optional, but enhances flavor
- 1 1/2 cups good quality dark or milk chocolate chips choose dairy-free if preferred
- 1 tablespoon coconut oil helps chocolate set with a smooth finish
- mini cupcake liners for shaping the cups
Instructions
- Line a standard muffin tin with mini cupcake liners. Set the tin aside on a baking sheet for easy transportation to the fridge or freezer.
- In a medium bowl, combine the creamy peanut butter, powdered sugar, and sea salt. Mix thoroughly until smooth and thick. Adjust powdered sugar if needed to create a firm filling.
- Melt the chocolate chips and coconut oil together using a double boiler or microwave in 30-second increments, stirring well each time.
- Spoon about 1 teaspoon of melted chocolate into the bottom of each cupcake liner and spread evenly. Chill in the fridge or freezer for about 10 minutes to harden.
- Scoop about 1 teaspoon of peanut butter filling, roll into a ball, and flatten into a disc. Place on top of the hardened chocolate base in each liner.
- Spoon more melted chocolate over the peanut butter discs to completely cover the filling. Tap the tin gently to smooth the chocolate and remove air bubbles.
- Chill the peanut butter cups in the fridge or freezer for at least 30 minutes until fully set and firm. Then enjoy your homemade treat!
Equipment
- Muffin Tin
- Mini Cupcake Liners
- Medium Bowl
- Double Boiler
- Microwave
- Spoon
- Baking Sheet
Notes
Use room temperature peanut butter for easier mixing. Chill the peanut butter mixture before shaping for a firmer filling. You can substitute crunchy peanut butter for texture or use alternative nut butters for allergies. Store in an airtight container in the refrigerator for up to two weeks or freeze for up to 3 months.