What You Need
- 12 ounces semisweet chocolate
- 1/2 cup creamy peanut butter
- 3 tbsp powdered sugar
- 2 tbsp unsalted butter, softened
- 1/4 tsp table salt
Set Up
Line a 24-cup mini-muffin tin with paper liners.
Prep the Chocolate
Put chocolate in a large zip-top bag and squeeze out air. Bash with a rolling pin into smaller chunks.
Put half the chocolate in a microwave-safe bowl. Microwave on half power ~1 minute, stir, then another minute at half power. Stir until smooth.
Transfer to a quart-size zip-top bag. Push chocolate to one corner, twist bag closed above it, and cut 1/8 inch off the corner.
Pipe Bottom Layer
Starting at the outer edge, pipe chocolate spirals to cover the bottom of each cup.
Freeze ~15 minutes.
Make Peanut Butter Filling
Microwave peanut butter ~1 minute to soften. Mix in powdered sugar, butter, and salt until smooth.
Transfer to another zip-top bag and cut the corner.
Add Peanut Butter
Pull tin from freezer. Pipe peanut butter spirals over the chocolate, covering completely.
Top with Chocolate
Melt remaining chocolate the same way. Transfer to a bag, cut corner, and pipe over peanut butter to seal it in.
Freeze and Store
Freeze ~30 minutes until set. Pop out of tin.
Keep in an airtight container in the fridge up to 2 weeks.
Use real chocolate bars, not chips – they melt smoother. Milk chocolate works if you prefer sweeter. Standard muffin tins make bigger cups if you want them.
Homemade Peanut Butter Cups
Ingredients
- 12 ounces semisweet chocolate
- 1/2 cup creamy peanut butter
- 3 tbsp powdered sugar
- 2 tbsp unsalted butter softened
- 1/4 tsp table salt
Instructions
- Line 24-cup mini-muffin tin with paper liners.
- Crush chocolate into small pieces using rolling pin in zip-top bag.
- Microwave half the chocolate at 50% power for 2 minutes total, stirring halfway.
- Transfer melted chocolate to zip-top bag, cut small corner.
- Pipe chocolate spirals into bottom of each liner.
- Freeze 15 minutes.
- Microwave peanut butter 1 minute, stir in powdered sugar, butter, and salt until smooth.
- Transfer peanut butter mix to zip-top bag, cut corner.
- Pipe peanut butter over frozen chocolate layer.
- Melt remaining chocolate, transfer to bag, pipe over peanut butter.
- Freeze 30 minutes until set.
- Store in airtight container in fridge up to 2 weeks.
