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
Step 1
In a small bowl, combine the peanut butter and maple syrup, and stir until well blended. Fill a mini cupcake pan with liners or arrange mini cupcake liners on plate(s) like I did.
Step 2
Melt the chocolate (I did this in the microwave in 30-second bursts, stirring after each one, or you can use a double boiler on the stove).
Step 3
Fill the bottom of each cup with 1 teaspoon of the melted chocolate. Add a small dollop of the peanut butter mixture in the center (about ½ teaspoon), then top it with another teaspoon of the chocolate.
Step 4
Freeze the candies for 5 minutes. Sprinkle sea salt lightly over the tops (if using), then freeze until firm, about 25 minutes more. Now they’re ready to eat!
Step 5
If you won’t be serving them all immediately, transfer them to a container or sealed bag. Store at room temperature for up to 1 week, or in the refrigerator for up to 2 months.
Step 6
Save recipe for the next time?
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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