Description
These Homemade Chocolate Peanut Butter Cups are a delightful treat combining rich, smooth chocolate with creamy peanut butter filling. Made from scratch with easy ingredients, this recipe creates perfectly balanced, bite-sized candy cups that are ideal for satisfying your sweet tooth or gifting to loved ones.
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. Alternatively, use a 12-cup mini cupcake liners for smaller peanut butter cups for easier portioning.
- Assemble Chocolate Base: Place 1 cup of 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 off the heat to fully melt. Add 1 teaspoon of coconut oil and stir until the chocolate is glossy and smooth.
- 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. Place the tray in the fridge or freezer for about 5 minutes to allow the chocolate base to harden.
- Prepare Peanut Butter Filling: While the chocolate is setting, combine ½ cup creamy peanut butter, ¼ cup powdered sugar, ½ teaspoon vanilla extract, and ¼ teaspoon salt in a medium bowl. Use a handheld mixer on medium speed to blend until smooth and well combined. If using natural peanut butter, add 1-2 tablespoons more powdered sugar to thicken the mixture so it can be shaped like soft cookie dough.
- Shape Peanut Butter Discs: Remove the muffin tin from the fridge or freezer. Use about 1 tablespoon of peanut butter mixture per cup and form it into small discs slightly smaller than the chocolate base. Gently place each peanut butter disc on top of the set chocolate layer in the muffin cups.
- Melt Remaining Chocolate: Place remaining 1½ cups of chocolate chips in a clean, heat-safe bowl. Microwave in 30-second intervals, stirring in between, until mostly melted with a few chunks left. Stir continuously off heat to fully melt, then add remaining 2 teaspoons of 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 chocolate to drip down the sides, ensuring the peanut butter is completely encased.
- Harden Peanut Butter Cups: Return the tray to the refrigerator for about an hour to let the chocolate fully harden. Alternatively, place in the freezer for 10-15 minutes to speed up the process.
- Store and Serve: Once hardened, carefully 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. For best flavor and texture, allow cups to sit at room temperature for 5-10 minutes before serving.
Notes
- Using shelf-stable peanut butter helps achieve the best consistency for shaping the filling.
- If using natural peanut butter, add additional powdered sugar to thicken the filling.
- Coconut oil is optional but helps the chocolate melt smoothly and harden with a glossy finish.
- Line the muffin tin with silicone liners for easy removal and to avoid sticking.
- Storing the cups in the refrigerator extends their shelf life but letting them warm slightly before eating improves taste and texture.
- These cups can also be stored in the freezer for longer preservation, but thaw before serving.
