Craving a delightful chocolate dessert? These homemade peanut butter cups are incredibly easy to make and taste even better than store-bought. You’ll love creating this classic treat right in your own kitchen.
Key Ingredients & Substitutions:
- Peanut Butter: Use creamy peanut butter. You can substitute with almond butter or cashew butter for a different flavor.
- Powdered Sugar: Essential for texture. Do not substitute with granulated sugar.
- Chocolate Chips: Semi-sweet or milk chocolate chips work best. Dark chocolate chips are a great alternative.
- Coconut Oil: Helps the chocolate melt smoothly and set firmly. Do not skip this.
Ingredients:
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- Pinch of salt
For the Chocolate Coating:
- 2 cups chocolate chips (semi-sweet or milk)
- 1 tablespoon coconut oil
How Much Time Will You Need?
- Total Time: 45 minutes (plus chilling)
- Prep Time: 20 minutes
- Chill Time: 25 minutes
- Servings: 18-24 peanut butter cups
- Tools Needed: Muffin pan, paper liners, microwave-safe bowls, mixing bowls.
Step-by-Step Instructions:
1. Prepare Your Muffin Pan
Line a mini muffin pan with paper liners. This will make removing your chocolate dessert recipes easy and mess-free. Set it aside for later.
2. Make the Peanut Butter Filling
In a medium bowl, combine the peanut butter, powdered sugar, melted butter, vanilla extract, and salt. Mix until everything is well combined and forms a firm, pliable dough.
3. Form the Peanut Butter Centers
Roll the peanut butter mixture into small balls, about 1 teaspoon each. Place these balls on a parchment-lined plate or directly into the prepared muffin liners.
4. Melt the Chocolate
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted. This creates your delicious chocolate dessert base.
5. Assemble the Bottom Layer
Spoon about 1 teaspoon of melted chocolate into the bottom of each mini muffin liner. Place one of the peanut butter balls on top of this chocolate layer.
6. Add the Top Chocolate Layer
Spoon another teaspoon of melted chocolate over each peanut butter ball, ensuring it’s completely covered. Gently tap the muffin pan on the counter to spread the chocolate evenly.
7. Chill and Set
Refrigerate the peanut butter cups for at least 25 minutes, or until the chocolate is completely set. Once firm, you can remove them from the liners.
Variation Ideas:
- Nut Butter Swap: Try almond butter or cashew butter for a different flavor profile in your chocolate dessert.
- Sprinkle Fun: Add a sprinkle of sea salt on top before chilling for a sweet and salty contrast.
- White Chocolate Drizzle: Drizzle with melted white chocolate for an extra touch of decadence.
- Mini vs. Regular: Use a regular-sized muffin pan for larger peanut butter cups. Adjust quantities accordingly.
Storage Instructions:
Store your homemade peanut butter cups in an airtight container in the refrigerator for up to 2 weeks. You can also freeze them for up to 2 months; just be sure to let them thaw slightly before enjoying.
Frequently Asked Questions:
Q: Can I use natural peanut butter for this chocolate dessert recipe?
A: Natural peanut butter can be used, but you might need to adjust the amount of powdered sugar slightly to get the right consistency for the filling. It tends to be runnier.
Q: Why do you add coconut oil to the chocolate?
A: Coconut oil helps thin the melted chocolate, making it smoother and easier to work with. It also helps the chocolate set up with a nice, shiny finish.
Q: My chocolate seized. What went wrong?
A: Chocolate can seize if it gets even a tiny bit of water in it, or if it’s overheated. Make sure your bowl and utensils are completely dry.
Q: Can I skip the paper liners?
A: You can, but you’ll need to grease the muffin pan thoroughly. Liners make removal much easier and cleaner for your chocolate dessert.
Q: Are these peanut butter cups gluten-free?
A: Yes, this recipe is naturally gluten-free as long as your chocolate chips and peanut butter are certified gluten-free.
Q: How do I get the chocolate top layer smooth?
A: After pouring the top layer of chocolate, gently tap the muffin pan on the counter a few times. This helps release air bubbles and level the chocolate.