Description
This homemade chocolate peanut butter cups recipe offers a deliciously rich and creamy treat combining smooth peanut butter with luscious melted chocolate. Perfectly portioned in muffin liners, these cups deliver a classic candy experience you can easily make at home with simple ingredients and minimal equipment.
Ingredients
Scale
Chocolate Base and Coating
- 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 liners or paper liners, or alternatively use a 12-cup mini cupcake liners for smaller peanut butter cups.
- Assemble Chocolate Base. Place 1 cup of the chocolate chips into a small heat-safe bowl. Microwave in 30-second intervals, stirring after each, until mostly melted but with a few chunks remaining. Stir continuously to melt fully with residual heat. Add 1 teaspoon of coconut oil and stir until glossy and well incorporated.
- Form Chocolate Base. Spoon about ½ tablespoon of melted chocolate into each muffin cup, spreading it into a thin, even layer with the back of the spoon. Chill in the fridge or freezer for 5 minutes to harden.
- Prepare Peanut Butter Filling. While the 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 more powdered sugar to thicken. The mixture should be firm enough to shape like soft cookie dough.
- Shape Peanut Butter Discs. Remove the muffin tin from the fridge/freezer. Use about 1 tablespoon of the peanut butter mixture per cup, shaping each into small discs slightly smaller than the chocolate base. Place each disc into the muffin cups on top of the chocolate layer.
- Melt Remaining Chocolate. Place the remaining 1½ cups chocolate chips into a clean small heat-safe bowl. Microwave in 30-second intervals, stirring between each until mostly melted with just a few chunks remaining. Stir well to fully melt with residual heat. Add remaining 2 teaspoons coconut oil and stir 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, ensuring the peanut butter is fully encased in chocolate.
- Harden Peanut Butter Cups. Return the tray to the fridge to harden for about an hour, or place in the freezer for 10-15 minutes to speed up setting.
- Store and Serve. Once hardened, remove peanut butter cups from the muffin tin and liners if desired. Store in an airtight container in the refrigerator for up to 5 days. Allow to sit at room temperature for 5-10 minutes before eating for the best flavor and texture.
Notes
- Use shelf-stable creamy peanut butter for best consistency; natural peanut butter may require additional powdered sugar.
- Chilling the chocolate base before adding the peanut butter filling helps prevent mixing of layers.
- Adjust powdered sugar amount in filling according to peanut butter type to ensure firm shape.
- If coconut oil is not available, it can be omitted, but it helps achieve a glossy texture and smooth melting.
- Store peanut butter cups refrigerated and allow to soften slightly at room temperature before serving for optimal taste and texture.
