Chocolate Peanut Butter Cups
These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you’ve gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.
- Serves: 18 persons
- 9ounces/255 grams semisweet chocolate
- ¾cup/205 grams smooth natural peanut butter
- ¼cup/28 grams confectioners’ sugar
- ½teaspoon vanilla extract
- ½teaspoon kosher salt
Step 1Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
Step 2Meanwhile, in a medium bowl, stir together peanut butter, confectioners’ sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
Step 3Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
Step 4Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.