To me, there is no better mid-afternoon treat than a homemade peanut butter cup paired with a cup of hot coffee. Sometimes when I need a little motivation to get going on a project, that little dark chocolate dollop encased around salty creaminess is all it takes. These are truly delicious and that’s coming from the mouth of a lady who usually prefers savory over sweet! In no more than 15 minutes, you can make 16 of these guys and freeze them. Give them away or eat them all by yourself within 16 days. Think of all the projects you will get accomplished 🙂
Unlike the store bought peanut butter cups, homemade ones are extremely versatile. Want a cup with some crunch? Simply use crunchy peanut butter or add some pretzel pieces to the melted chocolate. Favor fruity? Add some chopped dried cherries or some coconut to the mix. Not a peanut fan? Try using almond butter or Nutella for the filling. Prefer white chocolate? Go for it. No matter how you make them, they are guaranteed to be enjoyed. I’ve been making them for years and bringing them to church events, showers and parties. Every single time (no kidding), I bring home an empty platter.
Here are the ingredients for making homemade peanut butter cups in their simplest form.
12 oz. melting chocolate
⅓ Cup peanut butter
¼ Cup sifted powdered sugar
1 TB Softened butter
Mini paper cups
Mini cupcake pan
Start by stirring together 1/3 cup peanut butter, 2 T softened butter and 1/4 cup sifted powdered sugar in a bowl until smooth.
Two things to note:
1. The sifting of the powdered sugar prevents lumps in the filling.
2. This ratio of powdered sugar to peanut butter is based on using natural peanut butter with no added sugar. If sugar is in the ingredient list of your peanut butter, then I would use a little less than 1/4 cup of the powdered sugar.
Once your filling is smooth and creamy, taste it to make sure you like it 🙂 Stick the entire bowl in the freezer to harden.
Meanwhile, place small paper cups in a muffin tin. Melt 12 oz of dark chocolate wafers or your favorite melting chocolate in a microwave safe bowl according to the package instructions. With a spoon, drizzle about 1 tsp. of the melted chocolate into each paper cup.
Next, take the chilled peanut filling out of the freezer and with another spoon, add 1 tsp. of filling onto the chocolate bottom and do a little shake with the pan to even it out. If you like more filling and less chocolate, add up to 2 tsp.
You are almost done! Using the remaining melted chocolate, drizzle it generously over the filling and do another shake with the pan again to make it smooth.
At this point, I like to take my spoon and create that little dimple that you see in store bought cups and then sprinkle some kosher salt on top. In the past, I’ve decorated them with whole peanuts, drizzled chocolate of another color and even chocolate covered expresso beans. Use your imagination or… just keep em’ simple.
Let the cups cool and harden before plating or freezing them. I took a picture of the homemade cup next to our favorite store bought brand from Aldi. As you can see, the homemade ones are twice the size, but it really makes sense to eat the bigger one so that it will last through your entire cup of coffee, right? 🙂
And there you have it! You don’t need me to tell you to enjoy… I know you will!
- 12 oz. melting chocolate
- ⅓ Cup peanut butter
- ¼ Cup sifted powdered sugar
- 2 TB Softened butter
- Mini paper cups
- Mini cupcake pan
- Stir together ⅓ cup peanut butter, 2 T softened butter and ¼ cup sifted powdered sugar in a bowl until smooth.
- Stick the entire bowl of filling in the freezer to harden.
- Meanwhile, place mini paper cups in a muffin tin. Melt 12 oz of dark chocolate wafers or your favorite melting chocolate in a microwave safe bowl according to the package instructions.
- With a spoon, drizzle about 1 tsp. of the melted chocolate into each paper cup.
- Next, take the chilled peanut filling out of the freezer and with another spoon, plop 1 tsp. of filling onto the chocolate bottom and do a little shake with the pan to even it out.
- Using the remaining melted chocolate, drizzle it generously over the filling and do another shake with the pan again to make it smooth.
- Let the cups cool and harden before plating or freezing them.
My sister, Meredith is going to start sharing some of her awesome recipes with you (and me!) right here on Cleverly Simple. She makes some really cool things, so I’m excited that she’s willing to share her expertise. If you like recipes like this one, make sure to let us know in the comments below.
Meredith is a pastor’s wife and stay-at-home mom living in NW Ohio. She loves to adapt recipes to her family’s eclectic tastes and is learning to provide nourishment for any bellies who walk through the door at a moment’s notice. If not in the kitchen, you’ll find Meredith in front of her sewing machine or spending quality time with her home and church families. Life goes by so fast!