Chocolate Peanut Butter Cups

6

Chocolate Peanut Butter Cups . . . . . . . . . oh these are delicious! Just like these fillable chocolates, chocolate and peanut butter are an amazing taste combination. For this recipe, I wanted to retain the flavors of a good peanut butter cup — a smooth and creamy mouthfeel but with a lot more chocolate flavor. 

HOCOLATE PEANUT-BUTTER CUPS

INTRODUCTION

These are really a homespun version of the famous Reese’s confection of the same name, embellished with gold to give a touch of glitz. Pressing the peanut butter layer into the petit-four cases is not a hard job, just a boring one, and I find once I’ve accepted that, the mindless, repetitive activity can be positively therapeutic.

For US cup measures, use the toggle at the top of the ingredients list.

INGREDIENTS

Makes: approximately 48

METRICCUPS

FOR THE BASE:

  • 50 grams soft dark brown sugar
  • 200 grams icing sugar
  • 50 grams soft butter
  • 200 grams smooth peanut butter

FOR THE TOPPING

  • 200 grams milk chocolate (chopped)
  • 100 grams dark chocolate (chopped)
  • edible gold stars to decorate

METHOD

You will need 48-50 petit-four paper cases.

  1. Mix together the brown sugar, icing sugar, butter and peanut butter either by hand, using a bowl and wooden spoon, or more easily with a freestanding mixer (my preference) or processor to make a sandy paste.
  2. Use your hands to form scant 1-teaspoon discs to fill the base of about 48 petit-four cases placed in miniature tart tins or mini-muffin tins (each indentation about 4.5cm / ¾ inch in diameter). Press the sandy mixture as best you can to form a layer at the bottom of each paper case.
  3. Melt both chocolates very gently, either in a heatproof bowl suspended over a pan of simmering water of, using a suitable bowl, in the microwave, according to the manufacturer’s instructions.
  4. Stir the melted chocolates together and allow to cool a little, then spoon 1-teaspoonfuls into each petit-four case, covering the sandy base.
  5. Decorate with a gold star in the middle of each chocolate-covered, peanut-butter cup. Or sprinkle over any other decoration of your choice. Put in the fridge to set for 30 minutes or so before serving.

ADDITIONAL INFORMATION

Don’t use wholenut or other virtuous peanut butter here, only the regular sort. For what it’s worth, I go for Skippy.

MAKE AHEAD:
Make the cups and open freeze on a baking sheet. When frozen, pack into a rigid container. Thaw overnight in a cool place on a wire rack.

FREEZE:
Make the cups and open freeze on a baking sheet. When frozen, pack into a rigid container. Thaw overnight in a cool place on a wire rack.

Chocolate peanut butter cups

These chocolate and peanut butter cups, are sheer joy and with such a classic flavour combination, they will become a firm family favourite in no time at al

Cedarwood and cassia-bark truffles

It’s hard to imagine a time when American candy wasn’t available in the UK, but the first time I tried a peanut butter cup was at secondary school when a friend brought some back from a family holiday. Nowadays, chocolate and peanut butter confections are available to buy everywhere, but it’s much more fun to make your own. The cocoa nibs add a lovely, subtle crunch, but you can leave them out for a more classically creamy mouthful.

Ingredients

METRIC

IMPERIAL

  • 100g of peanut butter, smooth
  • 1 tbsp of honey
  • 1 tbsp of icing sugar
  • 1/2 tsp vanilla extract
  • 1 pinch of salt
  • 1 tbsp of cacao nibs, plus extra for sprinkling
  • 150g of dark chocolate, roughly chopped
  • 100g of milk chocolate, roughly chopped

Method

1

Line a 12-hole muffin tin with paper or silicone cupcake cases

2

In a small bowl, beat the peanut butter, honey, icing sugar, vanilla extract and salt to combine. Stir in the cocoa nibs (if using)

3

Roll the mixture into 12 equal-sized balls (about 12g each), flatten a little to a diameter slightly smaller than your muffin cases and freeze on a tray lined with baking parchment for 10–15 minutes while you prepare the chocolate

4

Melt the chocolates in a heat-proof bowl suspended over a saucepan of barely simmering water (make sure that the bowl doesn’t touch the water), or in the microwave, melting in short bursts and stirring well between each one to prevent catching or burning, then remove from the heat and set aside to cool slightly

5

Spoon 1 teaspoon of melted chocolate into the bottom of each cupcake case, swirling each one gently to ensure the chocolate reaches the edges

6

Remove the peanut butter discs from the freezer and carefully place one in each cupcake case, on top of the chocolate

7

Divide the remaining chocolate between the cases (about 2 teaspoons in each), then tap the tin so that the chocolate settles in an even layer. Sprinkle with cocoa nibs, if using, then leave to cool and harden at room temperature

8

The cups will keep in an airtight container in the fridge for a couple of weeks. Chocolate peanut butter cups made with tempered chocolate can be kept out of the fridge

Chocolate Peanut Butter Cups with Sea Salt (Makes 20 Chocolate Cups)

Prep Time: 0 mins Cook Time: 0 mins

Ingredients

  • 1/2 cup smooth peanut butter
  • 3 tablespoons powdered sugar
  • 1 tablespoon maldon sea salt
  • 12 ounce bag chocolate chips (milk, dark or bittersweet)

Preparation

1. Place the chocolate chips in a microwave safe bowl and melt for 90 seconds, stirring halfway through until smooth.

2. Place 1 heaping teaspoon of the melted chocolate into small paper liners in a mini-muffin tin and refrigerate for at least 10 minutes.

3. Place the peanut butter and powdered sugar in a bowl and stir to combine.

4. While the chocolate cools, roll 1 teaspoon of the peanut butter mixture into a ball and then flatten into a disk. Repeat with the rest of the peanut butter.

5. When the chocolate has cooled, place a peanut butter disk in each cup on top of the refrigerated chocolate mixture.

6. Top cups with the remaining melted chocolate to cover and finish with a few flakes of fleur de sel. Refrigerate until set.*

6. Peel the papers off and eat!

* Chocolate Cups can be kept refrigerated or at room temperature

Easy Homemade Peanut Butter Cups

Nothing satisfies a salty-sweet craving quite like the combination of peanut butter and chocolate. So we set out to make the perfect homemade peanut butter cup. What makes these perfect? We tested the recipe with dark chocolate and semisweet chocolate as well as different sweeteners and found that this combo tasted the most like Reese’s peanut butter cups! 

Just 6 simple ingredients required for this delicious dessert. Let us show you how it’s done!

Want to know the secrets to these incredibly delicious homemade peanut butter cups?

  • Almond flour provides just enough texture so the peanut butter isn’t runny
  • Powdered coconut sugar adds natural sweetness without the grittiness of granulated sugar
  • And semi-sweet chocolate yields bold chocolate flavor and the perfect amount of sweetness to complement the salty peanut butter

To make the peanut butter cups, melted chocolate is swirled in mini muffin liners so it coats the bottom and sides. Then it’s chilled to set, topped with the peanut butter filling, and chilled once again before more melted chocolate is added.

For added elegance and a salty finish, we like topping with a pinch of flaky sea salt before the chocolate sets.

We hope you LOVE these homemade peanut butter cups! They’re:

They’re the perfect treat for Valentine’s Day and beyond! Store in the freezer to enjoy any time a chocolate and peanut butter cravings strikes (just let them come to room temperature before enjoying)

Easy Homemade Peanut Butter Cups

The ultimate DIY peanut butter cups! We tested all the chocolates, sweeteners, and peanut butters to share the best method for perfectly salty-sweet peanut butter cups. Just 6 simple ingredients required!

PREP TIME43 minutes

COOK TIME2 minutes

TOTAL TIME45 minutes

Servings (Peanut butter cups)

CourseDessert

CuisineGluten-Free, Vegan

Freezer Friendly1 month

Does it keep?1 Week

Ingredients

CHOCOLATE COATING

  • 1 cup dairy-free semi-sweet chocolate chips (such as Enjoy Life brand)
  • 2 tsp coconut oil

PEANUT BUTTER FILLING

  • 1/2 cup unsweetened creamy peanut butter
  • 1-3 Tbsp almond flour (to thicken // use less with thicker peanut butter and more with runny peanut butter)
  • 2 Tbsp coconut sugar, powdered (blend in a blender to achieve powder*)
  • 1/4 tsp sea salt (reduce or omit if using salted peanut butter)

GARNISH optional

  • Flaky sea salt (such as Maldon)

Instructions

  • Melt chocolate chips and coconut oil in a small saucepan over low heat, stirring constantly, until about half of the chocolate chips are melted (~1 minute). Remove the pan from the heat and stir until the chocolate is completely melted. You could also do this in the microwave, melting the chocolate in 30-second increments.
  • Line a mini muffin pan with 15 mini muffin liners (paper or silicone). If you don’t have a mini muffin pan, you can place the liners on a plate (preferably with a raised edge). Make sure the muffin pan or plate will fit in your freezer before continuing.
  • Fill the liners with 1 teaspoon of the chocolate mixture. Spread the chocolate in the liners until it’s 3/4 of the way up the sides. The best way to do this is to pick up the muffin liner and move the chocolate around in the liner until gravity spreads it evenly. Continue until you have 15 chocolate shells (as the original recipe is written). Reserve remaining melted chocolate for the top layer of the peanut butter cups.
  • Place the muffin pan or plate in the freezer for 5-10 minutes or until the chocolate is firm.
  • While the chocolate is solidifying, make the peanut butter filling. In a small mixing bowl, combine the peanut butter, almond flour (starting with the lesser amount), powdered coconut sugar, and salt. Stir until smooth, adding more almond flour (1 Tbsp at a time) until the mixture is no longer runny — it should hold its form slightly when scooped on a spoon (see photo). Add more almond flour as needed.
  • Grab your chilled chocolate shells from the freezer. Place 1 – 1 ½ teaspoons of peanut butter filling into the center of each chocolate shell (a small cookie scoop is helpful here). Tap your muffin tin or plate on the counter a few times to help the peanut butter layer settle and flatten out. Then transfer to the freezer for 10-15 minutes or until firm. If there is any extra filling, it can be reserved for future peanut butter cups or spread onto toast.
  • Remove from the freezer and place ~3/4 tsp of melted chocolate mixture on top of each peanut butter cup (or however much it takes to cover the peanut butter layer and meet the edges of the chocolate sides) and gently shake to completely cover the top. Immediately sprinkle with flaky sea salt (such as Maldon // optional).
  • Continue with remaining peanut butter cups until all are topped with chocolate. Then place the pan or plate back in the freezer for 5-10 minutes to set.
  • Remove from the freezer and let the peanut butter cups come to room temperature before enjoying! Store in a sealed container in the fridge for up to 1 week or in the freezer up to 1 month (if you can resist them that long!).

Notes

*To make coconut powdered sugar, simply add desired amount of coconut sugar to a high-speed blender and blend on high until a powder is achieved. Just be sure to add a great enough volume for it to blend properly (we used ~1 cup /192g and saved the rest for future baking projects). It can also be used in our Creamy Vegan Milk Chocolate.

Nutrition (1 of 15 servings)

Serving: 1 peanut butter cupCalories: 122Carbohydrates: 10 gProtein: 2.9 gFat: 8.7 gSaturated Fat: 3.3 gPolyunsaturated Fat: 0.9 gMonounsaturated Fat: 2.4 gTrans Fat: 0 gCholesterol: 0 mgSodium: 40 mgPotassium: 58 mgFiber: 1.5 gSugar: 7.1 gVitamin A: 0 IUVitamin C: 0 mgCalcium: 20.6 mgIron: 0.9 mg

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