These Peanut Butter Cups are a HIT and aren’t super sweet either unlike the store-bought versions. Depending on the time of year, you can make little ghosts if you wish. Of course you can skip that step all-together and just eat them without any design; sprinkle a little fleur de sel on top for good measure, I won’t judge you!
I am warning you now that if you love peanut butter cups as much as I do, you won’t be able to stop eating them! They taste so much better homemade with less sugar and they are fun to make! Plus the subtle hint of coconut from the oil is a nice added flavour. I like these stored in the fridge, keeping them nice and crisp to eat!Jump to Recipe
Make Homemade Peanut Butter Cups
Armed with chocolate, peanut butter, coconut oil and maple syrup (for optional added sweetness), simply line a mini cupcake tin with muffin liners, add a dollop of melted chocolate followed with the delicious peanut butter centre and top with the rest of the melted chocolate. These are so easy to make, and the best part? You know each ingredient, so wholesome! I love using good quality dark chocolate and my favourite natural peanut butter. I even made white chocolate designs on top (ghosts for halloween!). These peanut butter cups happen to be gluten free!
Chocolate Peanut Butter Recipes
I’ve always had a soft spot for chocolate and peanut butter together, and have some amazing recipes to show for it! This Peanut Butter Pie is one of the best recipes I have done – seriously. Some other winners include my Chunky Monkey Granola recipe and Banana Peanut Butter Smoothie. Yum and yum.
Peanut Butter Cups
Peanut Butter Cups
These Peanut Butter Cups are a HIT and aren't super sweet like the store-bought versions. Depending on the time of year, you can make little ghosts if you wish. Or of course you can skip that step all-together and just eat them without any design and sprinkle a little fleur de sel on top for good measure, I won't judge you!
- 1/2 cup chopped dark or semi-sweet chocolate or chips
- 1/2 cup chopped white chocolate chunks or chips
- 1 tablespoon + 1 teaspoon coconut oil
- ¼ cup natural smooth peanut butter
- 1 tablespoon maple syrup (optional)
Melt the dark chocolate with 1 tablespoon of coconut oil in a small glass bowl over a small pot of simmering water or in the microwave at 30 second intervals, stirring in between, until just melted (don't overheat the chocolate or get water in it). Do the same with the white chocolate in a separate small bowl, adding the 1 teaspoon of coconut oil, and set it aside.
Line the small muffin tins with paper liners and pour a spoonful of dark chocolate into each one (they should be 1/3 full). Stick the muffin tray in the freezer for 10 minutes.
Mix the peanut butter and maple syrup together and set aside.
Drop 1 teaspoon of the peanut butter mixture into the centre of each cup and fill the remainder of the cup 3/4 full with dark chocolate. Add 1/2 teaspoon of white chocolate into the centre of each cup and, using a toothpick, draw the pick through the white chocolate to make a ghost shape. Repeat with the remaining chocolate cups. Using another toothpick, dot melted dark chocolate with the tip of the pick to make eyes for each ghost and repeat.
Place them in the freezer for 10 minutes to set before eating! Store in the freezer or fridge.