I know what you are thinking… making homemade Peanut Butter Chocolate Cups might be hard. But you know what? You only need a few ingredients!! And imagine being able to make these desserts on your own.
Who needs the store-bought version when making the homemade kind is as simple as this?!
Homemade Peanut Butter Chocolate Cups Recipe
Easter is coming up – that is a holiday that’s just showered in chocolate. I would love for you to test out this recipe for Peanut Butter Chocolate Cups!! Here’s everything you need.
Ingredients
- ¼ Cup Butter, softened
- 1 Cup Powdered Sugar
- ½ Cup Creamy Peanut Butter
- ½ Cup Graham Cracker Fine Crumbs
- 24 oz. Semisweet Chocolate Chips
- ¼ Coconut oil
How To Make Homemade Peanut Butter Cups
In a bowl Cream together the Butter, Powdered sugar and Peanut butter. Stir in the Graham cracker crumbs and set aside.
In a microwave-safe bowl melt 12 oz. of the Chocolate chips with 2 Tbsp. of the Coconut oil in 30-second increments stirring after each until the chips are melted and smooth.
Put 24 cupcake liners in muffin tins and spoon 1 Tbsp. of chocolate into the liners, you should have a little left over. Place the tins in the refrigerator for 10-15 minutes so the chocolate sets. Place a rounded teaspoon of Peanut butter filling on to the chocolate and flatten it out being careful to leave space on the edges for the chocolate to fall over the edge.
Melt the remaining 12 oz. of Chocolate with the remaining 2 Tbsp. of Coconut oil in the same bowl with the remaining melted chocolate. Spoon a Tbsp. of chocolate over the tops pushing it to the edges to surround the Peanut butter filling.
Put a Tbsp. in each cup then fill in with any extra as needed. Tap the pans on the counter to help smooth out the chocolate. Refrigerate to let the Chocolate set. Store in an airtight container in the refrigerator, remove 5-10 minutes before serving so they aren’t hard.
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Homemade Peanut Butter Chocolate Cups Recipe
Ingredients
- ¼ Cup Butter, softened
- 1 Cup Powdered Sugar
- ½ Cup Creamy Peanut Butter
- ½ Cup Graham Cracker Fine Crumbs
- 24 oz. Semisweet Chocolate Chips
- ¼ Coconut oil
Instructions
In a bowl Cream together the Butter, Powdered sugar and Peanut butter. Stir in the Graham cracker crumbs and set aside.
In a microwave-safe bowl melt 12 oz. of the Chocolate chips with 2 Tbsp. of the Coconut oil in 30-second increments stirring after each until the chips are melted and smooth.
Put 24 cupcake liners in muffin tins and spoon 1 Tbsp. of chocolate into the liners, you should have a little left over. Place the tins in the refrigerator for 10-15 minutes so the chocolate sets. Place a rounded teaspoon of Peanut butter filling on to the chocolate and flatten it out being careful to leave space on the edges for the chocolate to fall over the edge.
Melt the remaining 12 oz. of Chocolate with the remaining 2 Tbsp. of Coconut oil in the same bowl with the remaining melted chocolate. Spoon a Tbsp. of chocolate over the tops pushing it to the edges to surround the Peanut butter filling.
Put a Tbsp. in each cup then fill in with any extra as needed. Tap the pans on the counter to help smooth out the chocolate. Refrigerate to let the Chocolate set. Store in an airtight container in the refrigerator, remove 5-10 minutes before serving so they aren’t hard.
