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Dark Chocolate Peanut Butter Cups

Dark Chocolate Peanut Butter Cups

These homemade peanut butter cups layer crisp dark chocolate with a creamy, lightly salted peanut butter filling. A touch of powdered sugar firms the center while flaky salt balances the sweetness.

Prep: 25 min · Cook: 5 min · Total: 30 min · Serves: 8

Ingredients

  • 1.5 cups dark chocolate chips
  • 0.125 tsp fine sea salt
  • 0.25 cup powdered sugar (sifted)
  • 0.75 cup creamy peanut butter (well stirred)
  • 1 tbsp refined coconut oil
  • 0.125 tsp flaky sea salt (for topping)
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter (softened)

Instructions

  1. Line an 8-cup standard muffin tin with paper liners and place the pan on a small rimmed baking sheet so it can be moved easily; make sure the liners sit flat before you begin.
  2. Add 1.5 cups dark chocolate chips and 1 tbsp refined coconut oil to a medium heatproof bowl set over a small saucepan with 1 inch of barely simmering water over low heat, making sure the bowl does not touch the water.
  3. Stir the chocolate mixture with a silicone spatula over low heat for 3-5 minutes, until the chocolate is fully melted, glossy, and no solid chips remain; remove the bowl from the saucepan and wipe condensation from the bottom of the bowl.
  4. Spoon about 2 tsp melted chocolate into each prepared liner, then use the back of a small spoon to spread it into an even bottom layer that reaches the edges of each cup.
  5. Transfer the muffin tin to the freezer and chill the chocolate bases for 8-10 minutes, until the surfaces look matte and feel firm when lightly touched through the paper liner.
  6. While the bases chill, combine 0.75 cup well-stirred creamy peanut butter, 0.25 cup sifted powdered sugar, 2 tbsp softened unsalted butter, 1 tsp vanilla extract, and 0.125 tsp fine sea salt in a medium mixing bowl.
  7. Beat the peanut butter filling with a flexible spatula or hand mixer on low speed for 1-2 minutes, until the mixture is smooth, thick, and holds soft ridges; if it looks loose, refrigerate it for 5 minutes before portioning.
  8. Divide the peanut butter filling evenly among the 8 chilled chocolate bases, using about 1 heaping tbsp per cup, and gently flatten each mound with the back of a spoon while leaving a narrow chocolate border around the edge.
  9. Spoon the remaining melted chocolate over the peanut butter filling, using about 1 tbsp per cup, and spread it to the liner edges so the filling is completely sealed under a smooth chocolate top.
  10. Tap the muffin tin gently on the counter 3-4 times to level the chocolate and release any air pockets, then sprinkle the tops evenly with 0.125 tsp flaky sea salt while the chocolate is still glossy.
  11. Refrigerate the peanut butter cups in the muffin tin for 20-25 minutes, until the tops are firm, shiny-set, and release cleanly from the paper liners.
  12. Serve the cups chilled or let them stand at cool room temperature for 5 minutes before eating; store leftovers in an airtight container in the refrigerator for up to 2 weeks.

Nutrition (per serving)

  • Calories: 356
  • Protein: 8 g
  • Fat: 27 g
  • Carbohydrates: 28 g
  • Fiber: 5 g
  • Sugar: 21 g
  • Sodium: 112 mg

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