Homemade Peanut Butter Cups
User Reviews
4.9
45 reviews
Excellent
Homemade Peanut Butter Cups
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Homemade Peanut Butter Cups are made with just 4 simple ingredients! You can stir the layers together in only minutes for a quick, homemade candy.
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Ingredients
- 1 cup dark chocolate chips (see notes)
- 1 teaspoon coconut oil (expeller pressed for no flavor)
- ½ cup peanut butter
- 1 tablespoon maple syrup
- Flaky sea salt (optional topping)
Instructions
- Create a double boiler by adding 1-inch of water to a small saucepan. Bring the water to a boil over high heat, then cover the opening of the pot with a heat-safe bowl. Add in the chocolate chips and coconut oil, and let the steam from the boiling water gently melt the chocolate, stirring often. (Alternatively you can use a microwave to melt the chocolate, stirring after 30 second intervals.)
- When the chocolate is melted, line a 12-cup muffin pan with silicone or parchment paper liners. Add a teaspoon of melted chocolate into the bottom of each liner, then tilt the pan so the chocolate can run up the sides of each cupcake liner, creating an edge for the peanut butter cups. Place the pan on a flat surface in the freezer for 5 minutes, or until the chocolate looks solid.
- While the chocolate is in the freezer, stir together the peanut butter and maple syrup in a small bowl. The maple syrup should make the peanut butter thicker, with almost a play-doh consistency.
- Remove the muffin pan from the freezer, and scoop the peanut butter filling using a heaping teaspoon. Drop the peanut butter filling into each muffin cup, then flatten it out to make the peanut butter layer. Leave a little room around the edges, where chocolate can go to hold the peanut butter layer in the center.
- Add a final teaspoon of melted chocolate to each muffin cup, and use the back of the spoon to spread it out evenly. Add a sprinkle of flaky sea salt on top of each cup, if you'd like. Place the peanut butter cups back in the freezer until the chocolate is firm, then they are ready to serve.
- These homemade peanut butter cups should be served chilled, directly from the fridge or freezer, for the best texture. They will melt if left at room temperature for too long. Store them in an airtight container in the fridge for up to 1 month, or in the freezer for up to 3 months.
Equipments used:
Notes
- • Nutrition information is for 1 of 12 peanut butter cups. This information is automatically calculated, and is just an estimate, not a guarantee.
- • I tested this recipe with 70% dark chocolate chips, but you can use darker if you prefer, for a lower sugar content. Be sure to use dairy-free chocolate chips if you need a vegan recipe.
- • Want to make your own chocolate shell? You can replace the chocolate chips and coconut oil with a mix of 5 tablespoons of cacao powder, 5 tablespoons maple syrup, and 5 tablespoons melted coconut oil. Mix this together and keep it warm to drizzle into the muffin cups as the chocolate layer.
Nutrition Information
Show Details
Calories
159kcal
(8%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.004g
Cholesterol
0.4mg
(0%)
Sodium
49mg
(2%)
Potassium
169mg
(5%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
6IU
(0%)
Calcium
18mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 49mg | 2% |
| Potassium | 169mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 6IU | 0% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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