Homemade Peanut Butter Cups
User Reviews
5
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Prep Time
13 mins
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Total Time
13 mins
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Servings
12
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Calories
65 kcal
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Cuisine
International
Homemade Peanut Butter Cups
Description
The process begins by melting part of the dark chocolate and spooning it into mini cupcake liners, pushing chocolate up the sides to form a cup which is chilled to harden. The filling mixes smooth peanut butter with maple syrup, vanilla, salt, and coconut flour for stability, which is then scooped into the hardened chocolate shells. After chilling again, the remaining melted chocolate is spread over the fillings as a top layer.
The final peanut butter cups have a firm chocolate exterior with a creamy, slightly sweet filling inside, balanced by a touch of salt. Using coconut flour in the filling helps achieve the right texture and consistency.
These cups can be enjoyed chilled, and the recipe suggests swapping nut or seed butter for peanut butter or different chocolates for customization. Larger-sized versions can be made with regular cupcake liners.
Storing these peanut butter cups in an airtight container keeps them fresh for up to two weeks in the refrigerator or up to three months in the freezer.
Ingredients
- ½ cup peanut butter smooth
- 2 tsp maple syrup
- 1 tsp vanilla
- pinch salt plus some for topping, flaky
- 1 ½ tsp coconut flour
- 1 cup dark chocolate melted, 6 oz
Instructions
Line a mini cupcake tray with 12 liners, and set it aside.
- Chop half of the dark chocolate into small pieces and place it into a microwave-safe bowl. Heat the chocolate in the microwave for 15 seconds at a time, mixing in between. Repeat this until thoroughly melted.
- Scoop a heaping teaspoon of the melted dark chocolate into each of the cupcake liners. Use a small spoon to push the chocolate up the sides of each liner. Set the tray into the fridge for 10 minutes or the freezer for 5 minutes until hardened.
- In a small bowl, combine the peanut butter, maple syrup, vanilla, salt, and coconut flour. Mix until smooth.
- Remove the cupcake tray from the fridge or freezer and scoop about 1 – 2 tsp of the peanut butter filling into the middle of the chocolate cup. The peanut butter should line up close to the top of the chocolate edges.
Place back into the fridge or freezer again for a few minutes.
- Melt the second half of the dark chocolate, in the same way as before. Repeating those steps.
- Again, remove the cupcake tray from the fridge or freezer. Scoop 1 – 1 ½ tsp of the melted dark chocolate on top of the peanut butter filling. Spread the chocolate evenly with a small spoon to cover the entire top. Sprinkle some flaky salt on top.
Set in the fridge for 20 minutes or the freezer for 10 minutes until solid.
Peel the liners away from the peanut butter cups.
Enjoy!!
Notes
- You may substitute your preferred nut or seed butter for peanut butter.
- Different types of chocolate bars can be used in place of dark chocolate.
- Doubling the recipe allows making larger cups in standard cupcake liners.
- Store finished peanut butter cups in an airtight container refrigerated for 1–2 weeks or frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Serving | 12 | |
| Calories | 65kcal | 3% |
| Carbohydrates | 2.4g | 1% |
| Protein | 2.4g | 5% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 1.3g | 8% |
| Sodium | 175.8mg | 7% |
| Fiber | 0.5g | 2% |
| Sugar | 1.2g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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