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Creamy Homemade Peanut Butter Cups with Dark Chocolate Shell

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A simple and delicious recipe for creamy peanut butter cups with a rich dark chocolate shell that offers a perfect balance of sweet and slightly bitter flavors.

Ingredients

Scale
  • 1 cup creamy peanut butter (preferably Smucker’s Natural Creamy)
  • 1/4 cup unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 cups dark chocolate chips or chopped dark chocolate (70% cacao recommended)
  • 1 teaspoon coconut oil (optional)

Instructions

  1. Prepare the Peanut Butter Filling (10 minutes): In a mixing bowl, combine 1 cup creamy peanut butter, 1/4 cup softened unsalted butter, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of salt. Use an electric mixer or whisk to blend until smooth and creamy. If too stiff, add a tiny splash of milk to loosen.
  2. Melt the Dark Chocolate (5-7 minutes): Place 1 1/2 cups dark chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well each time until fully melted and smooth. Alternatively, melt over a double boiler on low heat, stirring gently.
  3. Form the Chocolate Base (5 minutes): Spoon about 1 teaspoon of melted chocolate into each cup of a mini muffin tin or silicone mold. Spread evenly covering bottom and sides. Tap tin gently to level chocolate. Freeze for 5 minutes to set.
  4. Add the Peanut Butter Filling (5 minutes): Roll peanut butter mixture into small balls (~1 tablespoon each). Press each ball gently into the set chocolate shells, flattening slightly without spilling over.
  5. Seal with Chocolate (5 minutes): Spoon more melted dark chocolate over each peanut butter filling, covering completely. Tap tin gently to smooth tops and remove air bubbles.
  6. Chill to Set (20-30 minutes): Refrigerate until chocolate is fully firm and cups hold shape.
  7. Serve or Store: Pop peanut butter cups out of molds gently. Store in an airtight container in the fridge for up to one week.

Notes

Use quality dark chocolate with at least 70% cacao for best flavor. Melt chocolate slowly to avoid seizing; add coconut oil if needed. Chill the chocolate base before adding filling to prevent mixing. For dairy-free option, substitute butter with coconut oil and use dairy-free chocolate. Store in airtight container in fridge up to one week or freeze up to one month. Let thaw in fridge before serving.

Nutrition

Keywords: peanut butter cups, homemade peanut butter cups, dark chocolate, easy dessert, no bake dessert, creamy peanut butter filling, chocolate shell

Find it online: https://grubella.com/creamy-homemade-peanut-butter-cups-recipe-easy-dark-chocolate-shell-guide/