I've always wanted to make my own chocolate and peanut butter cups. The recipes are so easy, I'm not sure why I've never gotten around to it until now.
They really took no time at all, in nearly 30 minutes I was already sinking my teeth into these oh-so-rich peanut butter cups.
I looked at a few recipes and skipped on most of them. Some of them used shortening, or called for ingredients I didn't have. I used the recipe from Have Cake, Will Travel; they looked like the perfect ones.
My notes: I took the advice from Have Cake, Will Travel and added 2 tablespoons of peanut butter to the melted chocolate; I did not add extra salt; I melted the chocolate in a heavy-bottom saucepan rather than the microwave; I used regular sized cupcake liners, not minis, so mine are closer to Reese's Peanut Butter Cups size; I used the freezer instead of the refrigerator to set up the chocolate on the bottom.
They are so delicious. They are better and richer than Reese's Peanut Butter Cups. Keep these stored in the refrigerator; they melt quickly.
Due to the continued popularity of this post, I am going to finally post the recipe here instead of only linking to it! If you want to make these vegan, click through to the original recipe from Have Cake, Will Travel - link is below. If you want to make these mini, try adapting the recipe for a mini cupcake tin (I think I'll do this the next time I make these).
If you like this recipe, be sure to check out my "gourmet" salted chocolate peanut butter cups, using Lindt's sea salt chocolate bar!
- For the chocolate:
- 1 ½ cups 273g chopped semisweet chocolate
- 2 tablespoons 32g peanut butter
- Pinch salt
- For the filling:
- 12 tablespoons or ¾ cup (192g) peanut butter
- ⅓ cup 64g light brown sugar or powdered sugar
- 2 tablespoons 10g graham cracker crumbs, optional
- Pinch salt
- Prepare a standard muffin tin with 12 paper liners.
- Combine chocolate, peanut butter and salt in a heavy-based saucepan over very low heat, or use a double-boiler, to melt the chocolate. Stir frequently. Remove from heat.
- Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only ¼ of the way up the liner. Repeat with all 12 liners.
- Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.
- Meanwhile, prepare the filling: Stir together peanut butter, sugar, optional crumbs, and salt.
- The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, about 1 heaping tablespoon (20g) per liner, pressing down gently to make sure the paste goes everywhere. Place in fridge to firm up, for about 20 minutes.
- Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen.
- Let cups firm up in fridge for at least one hour before enjoying. Store in fridge or freezer.