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Homemade Peanut Butter Cups

Homemade Chocolate Peanut Butter Cups
4.5 from 2 votes
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Course: Dessert
Servings: 12
Author: Have Cake, Will Travel

Ingredients

  • For the chocolate:
  • 1 1/2 cups 273g chopped semisweet chocolate
  • 2 tablespoons 32g peanut butter
  • Pinch salt
  • For the filling:
  • 12 tablespoons or 3/4 cup (192g) peanut butter
  • 1/3 cup 64g light brown sugar or powdered sugar
  • 2 tablespoons 10g graham cracker crumbs, optional
  • Pinch salt

Instructions

  • Prepare a standard muffin tin with 12 paper liners.
  • Combine chocolate, peanut butter and salt in a heavy-based saucepan over very low heat, or use a double-boiler, to melt the chocolate. Stir frequently. Remove from heat.
  • Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner. Repeat with all 12 liners.
  • Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.
  • Meanwhile, prepare the filling: Stir together peanut butter, sugar, optional crumbs, and salt.
  • The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, about 1 heaping tablespoon (20g) per liner, pressing down gently to make sure the paste goes everywhere. Place in fridge to firm up, for about 20 minutes.
  • Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen.
  • Let cups firm up in fridge for at least one hour before enjoying. Store in fridge or freezer.