5-Ingredient Dark Chocolate Peanut Butter Cups

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If you’re a fan of chocolate and peanut butter, these easy homemade peanut butter cups are about to be your new favorite treat. They’re made with just five simple ingredients, come together easily, and taste way better than anything from a wrapper.

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• Prep Time: 20 minutes
• Chill Time: 45 minutes
• Total Time: 1 hour and 5 minutes
• Prep Level: Beginner +

Ingredient Notes

• Chocolate: Use high-quality dark chocolate chips or bar. If you prefer something less intense, consider using semi-sweet chocolate chips or milk chocolate chips. You can swap almond butter, sunflower seed butter, or your favorite nut butter.
• Coconut oil: Helps the chocolate melt smoothly and set. It also helps bind the filling. Butter or vegetable oil can be used in place of the coconut oil.
• Peanut butter: I use natural peanut butter. Regular creamy peanut butter can also be used.
• Almond flour: Finely ground almond flour thickens the peanut butter filling and adds to the nutty flavor. Oat flour can be used, although the texture will be slightly different.
• Maple syrup: Add natural sweetness and a hint of caramel flavor. Be sure to use pure maple syrup.

Step-by-Step Instructions

• Prep your pan – Line a muffin tin with paper liners.
• Melt the chocolate – In a heat-safe bowl, combine the dark chocolate and coconut oil. Melt in the microwave in intervals, stirring between each, or use a double boiler until smooth.

• Make the peanut butter filling – In a small bowl, combine the peanut butter, maple syrup, and almond flour. Stir until smooth and thick.

• Assemble the PB cups –  Spoon the melted chocolate into the bottom of each liner. Use a pastry brush or the back of a spoon and spread the chocolate up against the sides of the liners. Freeze for 5-10 minutes to set.
• Add the peanut butter filling on top, gently pressing it down (see tips). 

• Spoon the remaining chocolate on top of the peanut butter discs, spreading it to seal the edges.
• Chill –  Place the muffin tin in the freezer until the mixture is hard.

Laura Belle’s Tips

1. Melt chocolate slowly – Chocolate can burn or seize; to prevent this, melt it in small bursts using a microwave or a double boiler.
2. Adjust the filling texture – If the peanut butter mixture looks too runny, add a little more flour until it’s thick and scoopable.
3. Even out the dollop of peanut butter – Press down gently with your fingers to form an even layer. Moisten your fingers with a little water in between each to prevent stickiness.
4. Chill in stages – Freezing the bottom layer of chocolate before adding the filling helps keep the layers separated.
5. Sprinkle with sea salt – A little flaky salt on top gives these treats the best flavor.

Storing

Store them in an airtight container in the freezer or refrigerator. They become soft at room temperature due to the coconut oil and maple syrup.

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Yield: About 12 regular-size or 24 mini cups

5-Ingredient Dark Chocolate Peanut Butter Cups

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If you're a fan of chocolate and peanut butter, these easy homemade peanut butter cups are about to be your new favorite treat. They're made with just five simple ingredients, come together easily, and taste way better than anything from a wrapper.

Prep Time 20 minutes

Additional Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 cups dark chocolate chips or chopped (60-70% cacao)
• 1 tablespoon coconut oil
• 1/2 cup creamy natural peanut butter – well stirred
• 2 tablespoons almond flour
• 2-3 tablespoons pure maple syrup – to taste
• Flaky sea salt – optional

Instructions

• ​Line a 24-cup mini cup pan or a 12-cup tin with paper liners.

1. ​In a heat-safe bowl, combine the dark chocolate and coconut oil. Melt in the microwave in 30-second intervals, stirring between each, or use a double boiler until smooth.
2. Next, combine the peanut butter, maple syrup, and almond flour in a small bowl and stir until smooth and thick.
3. ​Spoon the melted chocolate into the bottom of each liner (about 1 teaspoon for the mini cups and about 1 tablespoon for the regular-size cups). Using a pastry brush or the back of a spoon, spread the chocolate up against the sides of the liners to create a little cup shape or wall. Freeze for 5-10 minutes to set.
4. Add the peanut butter filling on top, gently pressing it down (see tips). Use about 1 teaspoon for the mini cups and about 1 tablespoon for the regular-size cups.
5. Cover the peanut butter layer with another teaspoon (for minis) or tablespoon (for regulars) of the melted chocolate, spreading it to seal the edges.
6. ​Place the muffin tin in the freezer for 20-30 minutes, or until the mixture is completely firm.

Notes

Equipment

• Microwave-safe large bowl
• Small bowl
• Muffin Tin – Regular or mini muffin pan
• Cupcake liners – Regular or mini muffin liners

Tips

• Melt chocolate slowly 
• Adjust the filling texture 
• Even out the dollop of peanut butter 
• Chill in stages

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 249Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 95mgCarbohydrates: 23gFiber: 3gSugar: 17gProtein: 4g

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