If you’re a fan of chocolate peanut butter cups you will appreciate knowing it’s easy to make your own and tailor them to your specific preferences.
I have only made these twice and I'm happy with the results even though there’s more tweaking I could do. For example, next time I will pour a little less chocolate in the bottom of each cup so the base is not quite as thick.
Otherwise, the results are excellent.
Here are tips to ensure your peanut butter cups turn out just the way you like them.:
I like to use dark chocolate but you may prefer milk or semi sweet chocolate. You can use chopped chocolate or chocolate chips. I’ve also included a recipe for you to make your own chocolate with cocoa butter, cocoa powder and maple syrup.
I use a natural peanut butter with no added ingredients. It’s runny so I thicken it with coconut flour to absorb the moisture. Depending on how thick or thin your brand of peanut butter is you can skip adding coconut flour. Or you may need a touch more or less than I use.
You could also use powdered sugar to thicken the peanut butter. If you use powdered sugar don’t add the maple syrup to the peanut butter filling and be selective about what type of chocolate you use. Perhaps one that’s less sweet.
I use silicon muffin tin liners that are 2 1/2 inches in diameter but you can use paper ones. You can also user a smaller size.
Chocolate Peanut Butter Cups
Makes 12 cups using 2 1/2 inch liners
Chocolate layer (two options):
1 cup finely chopped cocoa butter
3 to 5 tbsp maple syrup
1/4 cup peanut butter
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract (optional)
pinch of sea salt
OR
1 3/4 cups (280 grams/10 ounces) dark chocolate, chopped
2 tablespoons coconut oil
Peanut butter filling:
3/4 cup peanut butter, creamy or crunchy
2 tablespoons of maple syrup
2 tablespoons coconut flour
salt to taste
Chop the cocoa butter. Place in a heatproof bowl set over a pot of simmering water. Add cocoa powder, peanut butter, maple syrup and vanilla. Stir occasionally. When mixture is half way melted, remove from heat and continue to stir until everything is melted and blended well.
OR
Melt the chocolate and coconut oil over a double boiler. Stir occasionally. When mixture is half way melted, remove from heat and continue to stir until everything is melted and blended well.
If using paper liners, insert into a muffin tin. Add equal amounts of melted chocolate to each cup and paint the inside of the liner with the melted chocolate - swish it around until it coats the sides, no more than halfway up the liner.
Place in the fridge to harden for 5 minutes.
Mix together the peanut butter, maple syrup, salt and coconut flour and stir until smooth. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it's too dry, add a touch more syrup.
Add 1 generous tablespoon of peanut butter mixture to each cup. Press down to flatten. Cover the peanut butter with more melted chocolate and refrigerate for 15 to 20 minutes or until hardened.
Transfer to an airtight container. I store mine in the fridge and take out 5 minutes before eating.
