Peanut Cup Recipe

Peanut Chocolate Cups

1. 1

   Prepare equipment

   Line a standard muffin tin with 24 mini paper or silicone candy cups, or arrange 24 paper liners on a baking sheet. Have a small spoon and a piping bag or small zip-top bag ready for filling.

2. 2

   Melt chocolate (tempering optional)

   Place chopped dark chocolate in a heatproof bowl. Melt using a double boiler (bowl over gently simmering water) stirring frequently until smooth, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts, until fully melted. If you prefer shinier, snap-ready chocolate, temper by heating to 115°F (46°C), cooling to 82°F (28°C), then reheating to 88–90°F (31–32°C) before proceeding.

3. 3

   Make peanut filling

   In a small bowl, combine creamy peanut butter, unsalted butter, light brown sugar, and maple syrup (or honey). Stir until smooth and fully incorporated. If mixture seems too stiff, warm gently for 10–15 seconds in the microwave. Stir in the chopped dry-roasted peanuts and 1/2 teaspoon of the sea salt, leaving a few larger peanut pieces for texture.

4. 4

   Form chocolate base

   Spoon about 1 teaspoon (roughly 5–6 g) of melted chocolate into the bottom of each paper cup to form a base layer. Tilt the cup slightly to spread a thin even layer up the sides if desired. Use the back of the spoon to smooth. Place the tray in the refrigerator for 5 minutes to set the base layer.

5. 5

   Add peanut filling

   Spoon about 1 heaping teaspoon (approximately 6–8 g) of the peanut filling into each chocolate-lined cup, leaving about 1/4 inch (6 mm) space at the top for the chocolate cap. Press the filling gently so it sits flush with the chocolate sides.

6. 6

   Top with chocolate

   Rewarm melted chocolate briefly if it has thickened. Spoon or pipe about 1 teaspoon of melted chocolate over each peanut-filled cup, fully sealing the peanut mixture. Tap the tray gently on the counter to remove air bubbles and level the tops.

7. 7

   Finish and chill

   Sprinkle a very small pinch of flaky sea salt onto the top of each cup while the chocolate is still wet. Refrigerate the tray for 15–20 minutes, or until the chocolate is fully set. For a slower set and better texture, let them rest at cool room temperature for 30–60 minutes instead of refrigeration.

8. 8

   Unmold and store

   Once set, remove the peanut cups from the muffin tin. Store in an airtight container layered with parchment paper. Keep at cool room temperature for up to 1 week, or refrigerate for up to 3 weeks. Bring to room temperature before serving for best texture.