Homemade Chocolate Peanut Butter Cups
These Homemade Chocolate Peanut Butter Cups deliver the classic salty-sweet candy experience with cleaner, customizable ingredients. Featuring a snappy chocolate shell and a creamy peanut butter center, they’re an easy no-bake treat that comes together in minutes and stores perfectly in the fridge or freezer.
Equipment
- Mini muffin tin
- paper liners
- Microwave-safe bowl
- Spoon or Spatula
Ingredients
- 1 1/2 cups chocolate chips (dark or milk)
- 1 Tbsp coconut oil
- 1/2 cup creamy peanut butter
- 2–3 Tbsp maple syrup or powdered sugar
- 1 Tbsp coconut flour or almond flour (optional)
- 1 pinch sea salt
Instructions
- Line a mini muffin tin with paper liners. This recipe yields about 10–12 mini cups or 6 standard cups.
- Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Spoon 1–2 teaspoons of chocolate into each liner and spread slightly up the sides. Freeze for 5–10 minutes until set.
- Stir together peanut butter, maple syrup (or powdered sugar), sea salt, and optional flour until a thick, smooth paste forms.
- Place about 1 teaspoon of peanut butter mixture onto each chilled chocolate base. Gently press to flatten slightly.
- Spoon remaining melted chocolate over the peanut butter centers, covering completely. Tap the pan gently on the counter to smooth the tops.
- Freeze for 15–20 minutes or refrigerate for 30 minutes until firm. Peel off liners and enjoy.
Notes
Use high-quality chocolate for the best flavor and snap. These cups are best stored cold since they contain no stabilizers.