I’m an advocate for eating chocolate every day. It’s convenient for me that dark chocolate is now considered ‘healthy’, and while I’m not one to follow health trends, I do require a regular chocolate fix. The darker the better.
This recipe for homemade dark chocolate peanut butter cups is a cinch to make, way more delicious than what you’d buy in the candy aisle (though I’ve got mad love for those, too!), and the perfect thing to keep on hand for any time you find yourself in need of a little chocolate.
I’m calling it a recipe, but it’s really more of a method that you could vary and adjust in SO many different ways.
Start by melting your chocolate. While the chocolate is melting, place 24 mini muffin liners in your mini muffin tin. Once melted, put about 1 teaspoon chocolate in the bottom of each of the muffin liners. You can use a knife or spoon to push the chocolate up against the sides of the liners to create a full chocolate shell in the finished cup.
Your cups will taste exactly the same if you don’t do this, they will just have a stripe of peanut butter in the middle.
Place the muffin pan in the freezer to set for 10 minutes. Beat together the peanut butter, sugar, and butter. Pipe peanut butter mixture into muffin liners. Return to freezer for 10 minutes. Top peanut butter with the remaining melted chocolate.
Freeze for another 10 minutes. At this point, your peanut butter cups are ready to be eaten, or you can continue freezing them for at least another 8 hours if you prefer completely frozen peanut butter cups.
Based on an informal study I’ve been conducting my whole life, everyone prefers their peanut butter cups frozen. Everyone.
Dark Chocolate Peanut Butter Cups
A homemade, dark chocolate version of the candy aisle classic
- 12 ounces dark chocolate
- 1 1/4 cup powdered sugar
- 1 cup peanut butter
- 2 tablespoons butter
24 mini muffin liners and a mini muffin tin
- Place the muffin liners in muffin tin.
- Melt your chocolate in the microwave, stirring every 30 seconds. Put about 1 teaspoon of melted chocolate in the bottom of each muffin liner. Use a spoon or knife to push the chocolate halfway up against the sides of the liner to create a complete chocolate shell in the final product. Place in freezer to set for 10 minutes.
- Meanwhile, beat together the powdered sugar, peanut butter, and butter in a medium bowl. Remove muffin tin from freezer and pipe the peanut butter mixture into the cups. Flatten out the tops. Return to freezer for 10 minutes.
- Divide the remaining melted chocolate between the cups, being sure to cover all of the peanut butter. Return to freezer for another 10 minutes.
If at any point your chocolate begins to solidify while making the peanut butter cups, just pop back in the microwave for a few seconds.