Chocolate Peanut Butter Cups are so delicious and taste better than the store-bought version! These are made with dark chocolate and creamy peanut butter. They look professional but could not be easier!
The best part about this recipe is that you know you are eating just 5 quality ingredients that are natural.
Well, actually the best part is eating them!
An added bonus is that you don’t need to turn the oven on because you can just use your microwave to melt the chocolate. If you want to use a double boiler that’s ok too. And, these chocolate peanut butter cups are gluten-free! So simple!Jump to Recipe
Ingredients that are natural:
There are only 5 ingredients in these chocolate peanut butter cups so make sure you are using the best quality. I like to use my Homemade Vanilla Extract in these treats.
- I prefer dark chocolate but you can certainly use milk chocolate for this recipe if you prefer the taste of it. I have also made these using a mixture of half dark and half semi-sweet chocolate with great results.
The Peanut Butter:
- I use natural peanut butter which doesn’t have any added sugar, thus the need for the honey in the mixture. If you use a presweetened peanut butter you will want to cut back on the honey to suit your taste. I have tried this with chunky peanut butter and it tastes great but doesn’t look as pretty. If these are just for you to eat then go ahead and use chunky, but for a party use the smooth.
- I use coconut oil for this recipe but you can sub in vegetable oil and it won’t affect the taste or texture.
How to serve and preserve:
These are rich little morsels of goodness, so you will need to pace yourself! Luckily, they keep really well in the freezer and you can thaw them out individually to get your sugar fix. Keep the muffin paper on them until ready to eat.
Note: You can make mini’s using this recipe and it will make about 40 pieces.
Dark Chocolate Peanut Butter Cups
- Muffin tin
- Paper muffin liners
- 14 oz Dark or semi-sweet chocolate
- 8 Tbsp coconut or vegetable oil, divided
- 2 tsp vanilla extract, divided
- 1 cup natural peanut butter, smooth
- ⅓ cup honey
- Prepare muffin tins with paper liners
First Chocolate Layer:
- Combine the chocolate and 6 tablespoons of the oil in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until completely melted and smooth. Add 1 teaspoon vanilla and stir to combine.
- Pour half of the chocolate equally into 18 muffin molds. This is your first layer. Freeze for about 15 minutes.
Peanut Butter Filling:
- Combine peanut butter, honey and remaining 2 tablespoons oil in a microwave-safe bowl. You want to have a consistency that you can pour, so heat for about 20-30 seconds. Stir well, add remaining 1 teaspoon vanilla, and allow to cool slightly. The mixture should be very smooth.
- Pour the peanut butter mixture evenly over the cold chocolate molds that are in the muffin tins. This is your second layer. Freeze again immediately for about 15 minutes.
Final Chocolate layer:
- Remove molds from freezer and add remaining layer of melted chocolate on top of the cold peanut butter layer, dividing equally between all muffin tins.
- Return to the freezer for at least one hour, or until set.
Storing and Serving:
- Remove from tins. To serve, peel off muffin papers, and allow about 5 minutes to soften. If desired, store in the freezer, tightly sealed, in the muffin papers until ready to serve, for about 1 month.