These Dark Chocolate Peanut Butter Cups are a sweet treat that mixes rich chocolate with creamy peanut butter. They’re perfect for satisfying your cravings with every bite!
You’ll love how simple they are to make at home. Just melt, mix, and pour! I often keep a batch in the fridge for a quick snack that feels indulgent but is oh-so-easy to whip up! 😊
Key Ingredients & Substitutions
Dark Chocolate: Look for chocolate chips or bars that have 60-70% cacao for a rich flavor. If you prefer, use semi-sweet chocolate. For a sweeter taste, try milk chocolate or baker’s chocolate, but keep in mind the taste will be different.
Peanut Butter: Creamy peanut butter works best here, but if you like texture, use crunchy peanut butter. You can swap it for almond or cashew butter if you have allergies or are looking for a change of taste.
Powdered Sugar: This helps to sweeten the peanut butter filling. You can use honey or maple syrup instead. Just adjust the amount since they are liquid and will change the consistency of the filling.
Unsalted Butter: This adds creaminess to the filling. If you’re vegan, substitute with coconut oil or a plant-based butter alternative.
How Do I Melt Chocolate Without Burning It?
Melt chocolate carefully to avoid burning or seizing up. Here are a couple of methods:
- Microwave: Place chocolate in a microwave-safe bowl, heat in 20-30 second bursts. Stir between each to ensure even melting.
- Double Boiler: Put chocolate in a heatproof bowl over simmering water (not touching the water). Stir until melted. This method is great for more controlled heating.
Remember to watch closely; chocolate can go from melted to burnt quickly!
What is the Best Way to Assemble the Peanut Butter Cups?
Assembling the cups is all about layers. Follow these steps for best results:
- Once the chocolate is melted and ready, pour about 1 teaspoon into each liner and spread it up the sides.
- Let it set in the freezer for about 10 minutes to harden before adding the peanut butter mixture.
- After flattening your peanut butter layer, pour more melted chocolate on top to seal it in before freezing completely.
This method keeps the layers neat and ensures a great chocolate-to-peanut-butter ratio!
How to Make Dark Chocolate Peanut Butter Cups
Ingredients You’ll Need:
For the Cups:
- 1 ½ cups dark chocolate chips or chopped dark chocolate (around 60-70% cacao)
For the Peanut Butter Filling:
- ¾ cup creamy peanut butter (natural, unsweetened or sweetened to taste)
- 2 tablespoons powdered sugar (adjust to taste)
- 1 tablespoon unsalted butter, softened
- ¼ teaspoon vanilla extract (optional)
- Pinch of salt (optional, for peanut butter filling)
For Garnishing:
- Flaky sea salt (optional)
How Much Time Will You Need?
You’ll need about 15 minutes of prep time and 30 minutes of chilling time. So altogether, it will take around 45 minutes to have these delicious Dark Chocolate Peanut Butter Cups ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Molds:
Start by preparing a mini muffin tin or silicone candy molds. Line each cavity with cupcake liners or lightly grease them with a bit of butter or non-stick spray. This will make it easier to remove the cups later!
2. Melt the Dark Chocolate:
In a microwave-safe bowl, place the dark chocolate chips or chopped chocolate. Microwave for about 20-30 seconds, stirring in between until the chocolate is smooth and fully melted. Alternatively, you can melt it using a double boiler by placing a heatproof bowl over simmering water. Just make sure not to let any water touch the chocolate!
3. Create the First Layer:
Spoon about 1 teaspoon of melted chocolate into each cupcake liner or mold. Use the back of a spoon to spread the melted chocolate evenly across the bottom and slightly up the sides of each cup. After this, place the tin in the freezer for about 10 minutes to let the chocolate set.
4. Make the Peanut Butter Filling:
While the chocolate is setting, it’s time to make the peanut butter filling! In a small bowl, combine the creamy peanut butter, powdered sugar, softened butter, and if you like, the vanilla extract and a pinch of salt. Mix everything together until it’s smooth and creamy.
5. Add the Peanut Butter Filling:
Take the muffin tin out of the freezer. Place about 1 tablespoon of the peanut butter mixture on top of the chocolate layer in each cup. Gently press down on the filling to flatten it slightly, but be careful not to touch the sides of the chocolate.
6. Seal with More Chocolate:
Next, spoon the remaining melted chocolate over the peanut butter filling until it’s completely covered. Smooth out the top so it looks nice and neat!
7. Garnish (Optional):
If you want, sprinkle a pinch of flaky sea salt on top of each cup. It really enhances the flavor!
8. Final Chilling:
Now, pop the entire tin back in the freezer for at least 30 minutes, or until the cups are firm.
9. Enjoy and Store:
Once the peanut butter cups are set, carefully remove them from the molds and liners. Store your delicious homemade Dark Chocolate Peanut Butter Cups in an airtight container in the refrigerator or freezer. Enjoy them chilled for a perfect bite of chocolate and peanut butter goodness!
Can I Use Milk Chocolate Instead of Dark Chocolate?
Yes, you can absolutely use milk chocolate if you prefer a sweeter taste! Just keep in mind that it will change the flavor profile slightly and might be a bit softer in texture.
How Can I Store Leftover Peanut Butter Cups?
Store any leftovers in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months. Just let them thaw a bit at room temperature before enjoying!
Can I Make Them Vegan?
Yes! To make these cups vegan, use dairy-free dark chocolate and substitute the butter with coconut oil or a plant-based butter. Ensure your peanut butter does not contain added ingredients like honey.
How Do I Prevent the Chocolate From Cracking?
To avoid cracking, make sure not to overheat the chocolate when melting it. If it starts to thicken, remove it from heat to let it cool slightly. Additionally, let the cups chill gradually in the freezer rather than moving them from a warm temperature to an extremely cold one all at once.