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Chocolat peanut butter cups WEB

Chocolate peanut butter cups

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3.001 stars based on 20 ratings

If you have a sweet tooth then you are sure to love these adorable chocolate peanut butter cups by Kate Doran creator of Thelittleloaf.com. Smooth peanut butter encased in a blend of dark and milk chocolate, these would make a great gift for a loved one or an indulgent treat just for you!

This recipe features in Homemade Memories: Childhood Treats with a Twist by Kate Doran. Available in stores now.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 100g 3½ oz Peanut butter (smooth)
  • 1tbsp 1tbsp Honey
  • 1tbsp 1tbsp Icing sugar sifted (we use Silver Spoon) Icing sugar
  • ½tsp .5tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • pinch pinch Salt
  • 1tbsp 1tbsp Cocoa nibs (optional)
  • 150g 5⅜ oz Dark chocolate roughly chopped
  • 100g 3½ oz Milk chocolate roughly chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Line a 12-hole muffin tin with paper or silicone cupcake cases.

  2. Classic mode Step 2

    In a small bowl, beat the peanut butter, honey, icing sugar, vanilla extract and salt to combine. Stir in the cocoa nibs (if using). Roll the mixture into 12 equal-sized balls (about 12g each), flatten a little to a diameter slightly smaller than your muffin cases and freeze on a tray lined with baking parchment for 10–15 minutes while you prepare the chocolate.

    Ingredients for this step

    • 100g 3½ oz Peanut butter (smooth)
    • 1tbsp 1tbsp Honey
    • 1tbsp 1tbsp Icing sugar sifted (we use Silver Spoon) Icing sugar
    • ½tsp .5tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • pinch pinch Salt
    • 1tbsp 1tbsp Cocoa nibs (optional)
  3. Classic mode Step 3

    Melt the chocolates in a heat-proof bowl suspended over a saucepan of barely simmering water (make sure that the bowl doesn’t touch the water), or in the microwave, melting in short bursts and stirring well between each one to prevent catching or burning, then remove from the heat and set aside to cool slightly.

    Ingredients for this step

    • 150g 5⅜ oz Dark chocolate roughly chopped
    • 100g 3½ oz Milk chocolate roughly chopped
  4. Classic mode Step 4

    Spoon 1 teaspoon of melted chocolate into the bottom of each cupcake case, swirling each one gently to ensure the chocolate reaches the edges. Remove the peanut butter discs from the freezer and carefully place one in each cupcake case, on top of the chocolate.

  5. Classic mode Step 5

    Divide the remaining chocolate between the cases (about 2 teaspoons in each), then tap the tin so that the chocolate settles in an even layer. Sprinkle with cocoa nibs, if using, then leave to cool and harden at room temperature.

  6. Classic mode Step 6

    The cups will keep in an airtight container in the fridge for a couple of weeks. Chocolate peanut butter cups made with tempered chocolate can be kept out of the fridge.