🤎🧡 Mini Peanut Butter Cups
These homemade Mini Peanut Butter Cups are so delicious (borderline irresistible) and make for the perfect Valentine Day chocolates! Why get store-bought when you can make them this good at home?!
Servings 24 mini peanut butter cups
Equipment
- 2 bowls or large Pyrex
- spoons or teaspoons
- hand mixer (optional)
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 tsp coconut oil or a very rounded 1/2 teaspoon
- 1/2 cup peanut butter creamy
- 2 Tablespoons powdered sugar
- 1/2 Tablespoon unsalted butter room temperature
- Valentines-themed sprinkles soft sprinkles
Instructions
- Melt chocolate! Pour chocolate chips and coconut oil into a microwave-safe bowl or large Pyrex. Microwave the chocolate in 30 second-increments, stirring with a mini spatula in between, until the chocolate is completely melted. Meanwhile, add liners to the cupcake tin.
- 1st chocolate layer & refrigerate! Scoop melted chocolate into each cupcake cavity - less than a teaspoon. Then use a mini pastry brush (or small spoon) to draw/brush the chocolate 2/3 up the sides of the papers. Place tin in fridge for 5 minutes.
- Peanut butter layer! Meanwhile, make your peanut butter mixture. Combine peanut butter, powdered sugar and butter in a bowl, using a hand mixer (preferably) or sturdy spoon. Remove tin from fridge and scoop 1/4 - 1/2 teaspoon of peanut butter mix into each cupcake cavity (on top of the chocolate).
- Final chocolate layer! Now top off the peanut butter with a scoop of the melted chocolate (just enough to cover the peanut butter completely - less than a teaspoon).
- Freeze & serve! Top each cup with some fun, colored sprinkles (this is optional). Then put tin in freezer for at least 5 minutes before serving.
Notes
- Time ⏰ Note: This recipe takes 28 minutes, but you may need a little extra time at the end for freezing the PB cups.
- So your chocolate doesn't burn or seize, microwave it for only 30 seconds at a time, stirring in between. Mine took around 2 minutes total, but every microwave is different.
- Don't skip the brushing of the chocolate in Step 2. If you don't draw the chocolate up the sides of the papers, the PB cups will fall apart a little when you unwrap them.
- Tip on scooping: dip a (tea)spoon into the bowl of melted chocolate and use a mini spatula to scrape the mixture out of the (tea)spoon and into the cupcake cavity. Same goes for the peanut butter. This is sticky business, so you need a couple tools!
- Eyeball 👀 the amount of chocolate and PB that goes into each cup, aiming for a quarter as much peanut butter as chocolate. I shoot for 1/2 - 3/4 teaspoon for each chocolate layer, and 1/4-1/2 teaspoon for the PB layer.
- After each chocolate layer, deploy our Tap & Shake technique 🫨🤣 Gently tap the tin on the counter and shake the tin front to back and side-to-side until the chocolate has spread enough to cover either the bottom of the paper or the PB.
- If your chocolate hardens a little between Steps 1 and 4, pop the bowl of chocolate back in the microwave for another 15-20 seconds.
- You may have leftover chocolate, FYI.
Nutrition
Serving: 1serving