Homemade Chocolate Peanut Butter Cups
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4.5
6 reviews
Excellent
Homemade Chocolate Peanut Butter Cups
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Homemade Chocolate Peanut Butter Cups are made with high-quality chocolate and creamy peanut butter filling with a secret ingredient. Tastes even better than what you find in the store. How to make out-of-this-world chocolate peanut butter cups at home.
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Ingredients
- 12 ounces High-Quality Chocolate Bar (Chocolate Chips or melting wafers, Milk or Semisweet, depending on preference)
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar
- 2 Tablespoons graham cracker (finely crushed)
- 1 teaspoon pure vanilla extract
- 2 Tablespoons salted butter softened
- 20 miniature muffin or cupcake liners (may use an assortment of sizes)
Instructions
- To temper chocolate, start with chopping chocolate bar, if using a chocolate bar. Place 1 1/2 cups of chocolate, reserving 1/2 cup chocolate, in a large microwave-safe bowl.
- Microwave the chocolate at 50% power in 30-second intervals, stirring every 30 seconds. Continue to microwave until the chocolate is melted and smooth. Vigorously stir chocolate after each cooking block.
- Add the reserved 1/2 cup of chocolate to the melted chocolate. Stir frequently until all of the chocolate is completely melted.
- Place 20 foil miniature muffin liners on a baking sheet. Fill a liner about one-quarter full of tempered chocolate or melted candy coating. Brush the chocolate up the sides and all around with pastry brush or clean paintbrush. Repeat.
- Let set at room temperature for 15-20 minutes.
Peanut Butter Filling:
- Meanwhile, make the peanut butter filling by creaming peanut butter, powdered sugar, finely crushed graham crackers, vanilla, and butter in large bowl for 4-5 minutes.
- Once the chocolate in liners has set, place a ball of peanut butter filling in each cup and lightly press down. Leave room to add chocolate on top.
- Spoon more melted chocolate on top of each cup. Smooth out the top of chocolate. Let the chocolate set completely at room temperature. If you are in a hurry, you may let the cups set up in the refrigerator.
- Once the chocolate has set, carefully peel off the liners or you can leave them on.
- Store covered in refrigerator or room temperature. I prefer to chill mine and eat them slightly cold but some prefer room temperature.
Equipments used:
Notes
- Recipe adapted from Elizabeth LaBau, from Sugar Hero.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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