Description
This Homemade Chocolate Peanut Butter Cups recipe combines rich, glossy chocolate with a creamy, sweet peanut butter filling to create an irresistible treat. Perfectly portioned in muffin liners, these cups are easy to make at home using simple ingredients and a microwave. Whether for a special occasion or a sweet snack, these peanut butter cups offer a delightful balance of chocolate and peanut butter flavors.
Ingredients
Scale
Chocolate Layer
- 16 ounces chocolate chips (divided; approximately 2½ cups 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. Alternatively, use 12-cup mini cupcake liners for smaller peanut butter cups.
- Assemble Chocolate Base: Place 1 cup of chocolate chips into a heat-safe bowl and microwave in 30-second intervals, stirring after each, until mostly melted with a few chunks remaining. Stir continuously to melt completely. Add 1 teaspoon coconut oil and stir until glossy and well combined.
- Form Chocolate Base: Spoon about ½ tablespoon of melted chocolate into each muffin cup, spreading into a thin, even layer. Chill in the fridge or freezer for 5 minutes to harden.
- Prepare Peanut Butter Filling: While chocolate sets, mix ½ cup creamy peanut butter, ¼ cup powdered sugar, ½ teaspoon vanilla extract, and ¼ teaspoon salt in a medium bowl using a handheld mixer on medium speed until smooth and well combined. For natural peanut butter, add 1-2 tablespoons 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 or freezer. Use about 1 tablespoon peanut butter mixture per cup, shaping into small discs slightly smaller than the chocolate base. Place each disc into muffin cups on top of the chocolate layer.
- Melt Remaining Chocolate: Place remaining 1½ cups chocolate chips into a clean heat-safe bowl and microwave in 30-second intervals, stirring after each until mostly melted with a few chunks remaining. Stir thoroughly to fully melt. Add remaining 2 teaspoons coconut oil and stir until smooth and glossy.
- Cover Peanut Butter: Pour about 2 teaspoons melted chocolate over each peanut butter disc, smoothing with the back of a spoon and allowing excess to drip down sides, fully encasing the peanut butter.
- Harden Peanut Butter Cups: Return tray to fridge to harden for about 1 hour or place in freezer for 10-15 minutes to set faster.
- Store and Serve: Once hardened, remove peanut butter cups from 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 eating for the best flavor and texture.
Notes
- Use shelf-stable peanut butter for best texture; natural peanut butter requires extra powdered sugar to thicken the filling.
- Coconut oil is optional but helps to create a smoother, glossier chocolate coating.
- Chilling the chocolate layers separately ensures distinct, firm layers in the final peanut butter cups.
- Store in the refrigerator to keep the chocolate from melting, especially in warm climates.
- Allowing the cups to sit at room temperature before eating improves flavor and chewiness.
