Peanut Butter Cups Recipe

Time1h

Serves12

Make Peanut Butter Cups Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare molds
Line a standard 12-cup muffin tin with 12 paper cupcake liners or use silicone candy molds. Ensure liners are dry and at room temperature.
2
Melt chocolate
Place the semisweet chocolate chips and optional cocoa butter or coconut oil in a heatproof bowl. Melt using a double boiler (bowl set over simmering water) stirring frequently until smooth, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until fully melted and glossy.
3
Create base layer
Using a small spoon or a 1-tablespoon measuring spoon, spoon about 1 teaspoon of melted chocolate into the bottom of each liner (just enough to cover). Tilt the tin slightly to spread the chocolate up the sides a bit, or use the back of the spoon. Reserve about 2–3 tablespoons of chocolate for final sealing.
4
Chill to set
Place the tin in the refrigerator for 8–10 minutes until the base layer is firm to the touch.

5
Make filling
Combine the creamy peanut butter, softened unsalted butter, powdered sugar, vanilla extract, and salt in a medium bowl. Mix with a rubber spatula or electric mixer on low speed until smooth and thick enough to form 12 small balls or 12 equal scoops. If filling is too soft, add up to 1–2 tablespoons more powdered sugar to firm it.
6
Portion filling
Divide the filling into 12 equal portions (about 1 tablespoon each). Roll each portion lightly into a ball or flatten into a puck that will sit on the chocolate base. If sticky, chill the shaped filling for 5–10 minutes to firm slightly.

7
Place filling in shells
Remove the chilled chocolate bases from the refrigerator. Place one peanut butter portion into the center of each chocolate-lined cup, leaving a small gap (about 1–2 mm) around the edges so the peanut butter does not touch the liner sides.
8
Seal with chocolate
Rewarm the reserved melted chocolate briefly if it has thickened (microwave 10–15 seconds or stir over warm water) until pourable but not hot. Spoon about 1 teaspoon of melted chocolate over each peanut butter mound, ensuring the filling is fully covered and chocolate meets the shell sides to seal. Smooth gently with the back of the spoon.
9
Optional garnish
If desired, sprinkle a tiny pinch of sea salt on top of each cup immediately after topping with chocolate.
10
Final chill
Return the assembled cups to the refrigerator and chill for 20–30 minutes until set. For quicker setting, place in the freezer for 10–12 minutes, then transfer to the refrigerator.
11
Unmold and store
Once set, remove the peanut butter cups from the liners and store in an airtight container. Keep refrigerated for up to 2 weeks or frozen up to 3 months (thaw in refrigerator before serving).