We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

Chocolate Peanut Butter Cups by Kate Doran

  • Total Time

    25m
  • Serves

    12


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.

Method

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

  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.

  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.

  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. 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. 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.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 4 star rating

    ADORE THIS RECIPE!!!!!!!!!!! just a bit fiddly...

  2. 5 star rating

    LOOOOOOOOOOOOOOOOOOOOOOOOOOVVVVVVVVVVVVVVVEEEEEEEEE this recipe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close