Mini Peanut Butter Cups
Total Time
15 minutes (plus 30 minutes chill time)
Prep Time
15 minutes
Rating
5 out of 5 stars
(25)
Ingredients
15 cups
- 2 tablespoons peanut butter*
- 2 tablespoons maple syrup or honey
- 6 ounces chocolate (that’s 1 cup regular-sized chocolate chips)**
- Flaky sea salt, optional
- mini muffin liners
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Preparation
Chef’s notes
Recipe adapted from these chocolate peppermint cups.
Peanut butter notes:
I’ve used a range of natural peanut butters here, and they all work well. If your peanut butter is salt-free, I would stir a little pinch of salt into the filling. Crunchy peanut butter works if you want some crunch. You can also use almond butter instead of peanut butter.
Chocolate notes:
I used Ghiradelli bittersweet chocolate chips (60% cacao content) and thought they were perfect. Use chocolate chips that you enjoy on their own—I prefer darker chocolate, but milk chocolate will work, too.
Make it dairy free:
Choose dairy-free chocolate chips. Check out Enjoy Life and Pascha brands.
Make it vegan:
Choose dairy-free chocolate chips (see above) and maple syrup instead of honey.
Make it soy free:
Make sure your chocolate is free of soy derivatives like soy lecithin (see above).
Make it nut free:
Use sunflower seed butter instead of peanut butter.
FYI:
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