Homemade Chocolate Peanut Butter Cups
Three-layer chocolate peanut butter cups made by layering melted semisweet and dark chocolate with a fluffy peanut butter filling. Tempered in the freezer to set firm, these confections combine creamy peanut butter and coconut oil filling sandwiched between smooth chocolate layers for homemade candy that rivals store-bought versions.
Ingredients
- 8 ounce semisweet chocolate, roughly chopped
- 8 ounce bittersweet dark chocolate, roughly choppedsemisweet chocolate1:1milder
reduces bitterness
- ½ cup creamy peanut butternatural peanut butter1:1thinner consistency
may need more coconut oil to achieve fluffiness
Full guide → - 2 tablespoon refined coconut oilbutter1:1adds dairyadds dairy
3
- ⅓ cup confectioners' sugar, siftedgranulated sugar1:1less smooth texture
requires fine blending
Instructions
- 1
Line a standard 12-cup muffin tin with paper cupcake liners.
- 2
Combine semisweet and dark chocolate in a microwave-safe bowl and melt in 30-second increments, stirring until smooth.
- 3
Pour about half the melted chocolate into each muffin cup, tap the pan gently on the counter to flatten and distribute evenly, then freeze for 12-15 minutes.
- 4
While chocolate sets, combine peanut butter, coconut oil, and confectioners' sugar in a kitchen mixer fitted with a paddle attachment and blend on high, scraping down the sides, until light and fluffy.
- 5
Remove muffin pan from freezer and place about one tablespoon of peanut butter mixture into each cup, tap gently to flatten and cover the chocolate layer evenly, then freeze for 12-15 minutes.
- 6
Remove from freezer and quickly portion remaining melted chocolate onto each cup, tap gently to flatten and remove air bubbles, then freeze for 15 minutes before serving.
Tips
Work quickly when applying the top chocolate layer as it sets fast in the freezer
Tapping the muffin pan ensures even coverage and removes air bubbles between layers
Good to Know
Store in refrigerator up to 2 weeks or at room temperature for shorter-term storage, depending on desired firmness.
Prepare filling up to 2 days ahead and refrigerate. Assemble and freeze cups up to 1 week in advance.
Serve directly from freezer or refrigerator for firmest texture.
Common Mistakes
Do not skip tapping the pan to avoid air bubbles and uneven chocolate coverage
Do not work slowly with top chocolate layer to avoid it setting prematurely in the freezer
Do not over-blend peanut butter filling to avoid losing the fluffy texture
Substitutions
Dairy-Free Swaps
General Alternatives
may need more coconut oil to achieve fluffiness
Full guide →