Description
These Homemade Chocolate Peanut Butter Cups are a beloved treat combining rich chocolate with creamy, sweet peanut butter. Made with simple ingredients like chocolate chips, peanut butter, powdered sugar, and a hint of vanilla, these cups are easy to prepare at home and perfect for satisfying your sweet tooth. The recipe uses a no-bake technique with minimal melting and chilling, making it a quick and delicious dessert or snack.
Ingredients
Scale
Chocolate Base
- 16 ounces chocolate chips (divided; approximately 2½ cups 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 or paper liners, or use 12-cup mini cupcake liners for smaller peanut butter cups to prevent sticking and ease removal.
- Assemble Chocolate Base: Place 1 cup of chocolate chips in a small heat-safe bowl and microwave in 30-second intervals, stirring after each until mostly melted with a few chunks remaining. Stir continuously off heat until fully melted. Add 1 teaspoon coconut oil and stir until glossy and smooth.
- Form Chocolate Base: Spoon about ½ tablespoon of the melted chocolate into each muffin cup, spreading into a thin, even layer using the back of a spoon. Chill in the fridge or freezer for 5 minutes to let the base harden.
- Prepare Peanut Butter Filling: In a medium bowl, mix the creamy peanut butter, powdered sugar, vanilla extract, and salt using a handheld mixer on medium speed until smooth and well combined. If using natural peanut butter, add an extra 1-2 tablespoons of powdered sugar to thicken the mixture so it holds shape like soft cookie dough.
- Shape Peanut Butter Discs: Remove the muffin tin from the fridge/freezer. Use roughly 1 tablespoon of the peanut butter mixture per cup, shaping each into small discs slightly smaller than the chocolate base. Place each disc on top of the hardened chocolate layer in the muffin cups.
- Melt Remaining Chocolate: In a clean small heat-safe bowl, microwave the remaining 1½ cups of chocolate chips in 30-second intervals stirring between each until mostly melted with some chunks remaining. Stir off heat to fully melt. Add remaining 2 teaspoons 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 chocolate to drip down the sides, fully encasing the filling.
- Harden Peanut Butter Cups: Return the tray to the fridge for about an hour or place in the freezer for 10-15 minutes to speed up the setting process until the chocolate is firm.
- Store and Serve: Once hardened, 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 them to sit at room temperature for 5-10 minutes before eating.
Notes
- Use shelf-stable creamy peanut butter for best texture; natural peanut butter may require additional powdered sugar to thicken.
- Ensure chocolate is not overheated to avoid seizing; melt gradually and stir well.
- If you prefer smaller cups, use mini cupcake liners and adjust quantities accordingly.
- Storing in the fridge keeps the cups firm longer, but letting them sit at room temperature before eating enhances flavor and texture.
- This recipe can be customized with dark, milk, or semi-sweet chocolate depending on preference.
