Go Back

Homemade Peanut Butter Cups

Homemade peanut butter cups with rich semisweet chocolate and creamy, slightly salty peanut butter filling create a perfect balance of sweetness and texture.
prep time20 minutes
cook time2 minutes
resting or cooling time45 minutes
total time1 hour 7 minutes
Print Recipe

Ingredients

  • 12 ounces ~340 grams semisweet chocolate
  • 1/2 cup creamy peanut butter
  • 3 tablespoons confectioners’, powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 1/4 teaspoon sea salt

Instructions

  • Line a 24-cup mini-muffin tin with 24 paper liners.
  • Place semisweet chocolate in a plastic bag, seal, and pound into small pieces.
  • Microwave half the chocolate at 50% power for 1 minute, stir, then microwave again until melted, about 1 minute. Stir until smooth.
  • Transfer melted chocolate to a zipper-lock bag, snip the corner, and pipe into each muffin cup to fully cover the bottom. Freeze for 15 minutes.
  • Microwave peanut butter for 1 minute, stir in confectioners' sugar, softened butter, and sea salt until smooth. Transfer to a zipper-lock bag, snip the corner, and pipe over the chocolate base.
  • Melt remaining chocolate using the same microwave method, stir until smooth. Transfer to a zipper-lock bag, snip the corner, and pipe over the peanut butter layer.
  • Freeze for 30 minutes. Remove peanut butter cups from the tin and serve. Store extras in an airtight container in the fridge for up to 2 weeks.