Gourmet Chocolate Peanut Butter Cups — Step-by-Step

Meta title

Gourmet Chocolate Peanut Butter Cups — Easy Homemade Recipe (Mini & Regular)

Meta description

Make decadent homemade peanut butter cups with silky melted chocolate, a creamy peanut butter filling, and a sprinkle of sea salt. Ready in under an hour — mini and full-size options, freezer-stable, and perfect for gifts.

Why you’ll love these

• Faster & fresher than store-bought: Control the chocolate-to-peanut-butter ratio.

• Gourmet finishes: Fleur de sel, dark chocolate, or a caramel swirl instantly upgrade them.

• Customizable: Make them mini (bite-size), regular (Reese’s-style), or gourmet (toppings & mix-ins).

• Great for gifting & parties: Stackable, fridge/freezer stable, and beautiful with simple packaging.

Recipe overview

• Yields: ~24 mini cups (mini muffin liners) or ~12 regular-size cups (standard muffin liners).

• Prep time: 15–20 minutes

• Chill/set time: 25–30 minutes (in freezer) or 45–60 minutes (in fridge)

• Total time: ~45 minutes (freezer method)

• Difficulty: Easy

Ingredients (converted & clarified)

• 2 cups chocolate chips (milk or dark) — about 340 g

• 1 oz (28 g) coconut oil (or neutral oil — optional, helps smooth the chocolate)

• 1 cup creamy peanut butter — about 258 g

• ¼ cup powdered (confectioners’) sugar — about 30 g (for a slightly firmer, sweeter filling)

• 1 tsp vanilla extract

• Sea salt, for sprinkling (optional)

Equipment: mini or standard muffin tin, paper liners, microwave-safe bowl or double boiler, small spoon or piping bag, measuring cups/spoons, spatula, freezer or fridge.

Step-by-step instructions

1) Prep the molds

Line a mini muffin tin (for ~24) or standard muffin tin (for ~12) with paper liners. Have a small spoon or piping bag ready.

2) Melt the chocolate (two safe methods)

Microwave: Combine chocolate chips + coconut oil in a microwave-safe bowl. Microwave 30 seconds, stir; repeat in 15–20 second bursts, stirring each time, until smooth. Don’t overheat.

Double boiler: Place heat-proof bowl over simmering (not boiling) water, add chips + oil, and stir gently until melted and glossy. Keep water from touching bowl bottom.

Pro tips: Stir frequently; if chocolate thickens or seizes, add a teaspoon of oil and stir until smooth. Avoid any water contact.

3) Make the peanut butter filling

In a small bowl, mix:

• 1 cup creamy peanut butter

• ¼ cup powdered sugar

• 1 tsp vanilla extract
  Stir until smooth. Adjust sweetness/texture: add more powdered sugar to thicken, or a tiny splash of oil/milk to loosen.

4) Build the base chocolate shell

Spoon about 1 teaspoon (mini) or 1–1½ tablespoons (regular) of melted chocolate into each liner. Use the back of the spoon to nudge chocolate up the sides to form a thin cup. Tap the tray gently to level. Freeze 10 minutes (or chill 15–20 minutes) until chocolate firms.

5) Fill with peanut butter

Remove tray from freezer. If the base has puffed up inward, press a small well in each chocolate cup with the back of a small spoon. Spoon or pipe about 1/2–1 teaspoon (mini) or 1–2 tablespoons (regular) of peanut butter filling into each cup. Don’t overfill — leave room for the top chocolate layer.

6) Seal with chocolate

If the chocolate has hardened, briefly re-warm (10–15 sec) and stir until pourable. Spoon enough melted chocolate over each filled cup to completely cover the filling and smooth the surface. Tap lightly to remove air bubbles and level the tops.

7) Finish & chill

Sprinkle with a pinch of sea salt or desired topping (crushed peanuts, toasted coconut, or a caramel drizzle). Return to the freezer for 15–20 minutes (or fridge for 30–45 minutes) until fully set.

8) Unmold & enjoy

Once firm, remove from liners. Store chilled or at room temperature for short periods.

Troubleshooting & pro techniques

• Chocolate seized (grainy): Add 1 tsp neutral oil and stir over low heat until smooth.

• Thin chocolate shell: Temper chocolate (optional) or add an extra base layer and let set before filling for sturdier cups.

• Runny filling: Add a bit more powdered sugar (1 tbsp at a time) until it holds shape. For a silkier filling, fold in 1–2 tbsp cream or coconut oil.

• Shiny, snap finish: Tempering (working with controlled heat) produces a glossy, snappy shell — optional for advanced cooks.

• No nuts/peanut allergy: Use sunflower-seed butter or cookie butter as a swap.

Variations (gourmet ideas)

• Brown-butter PB cups: Brown the peanut butter lightly in a skillet, cool, then mix with sugar for a nutty flavor.

• Salted caramel: Add a thin layer of soft caramel between peanut butter and top chocolate.

• Crunchy: Fold chopped roasted peanuts or pretzel bits into the filling.

• Spicy chocolate: Add a pinch of cayenne or chili powder to chocolate for a Mexican-style kick.

• White & dark swirl: Use white chocolate drizzle over dark chocolate for a pretty contrast.

Storage, make-ahead & gifting

• Fridge: Store in an airtight container up to 2 weeks.

• Freezer: Freeze up to 3 months; thaw in fridge before serving. Freeze on a tray first so cups don’t stick, then transfer to a sealed container.

• Gifts: Stack in parchment boxes with layers separated by parchment; keep cool.

Nutrition estimate (approximate)

Using common ingredient weights and nutrition averages, the entire batch is roughly 3,670 kcal.

• If you make ~24 mini cups: ~150–155 kcal per mini cup.

• If you make ~12 regular cups: ~300–310 kcal per cup.

• These are estimates only — exact values depend on brands, chocolate type (milk vs dark), and precise portion sizes.

Printable recipe card (condensed)

Gourmet Chocolate Peanut Butter Cups
Yields: 24 mini or 12 regular

Ingredients

• 2 cups chocolate chips (340 g)

• 1 oz (28 g) coconut oil

• 1 cup creamy peanut butter (258 g)

• ¼ cup powdered sugar (30 g)

• 1 tsp vanilla extract

• Sea salt, optional

Instructions

1. Line muffin tin with liners.

2. Melt chocolate + oil (microwave or double boiler).

3. Mix peanut butter, powdered sugar, vanilla.

4. Spoon chocolate into liners; form cup sides. Freeze 10 min.

5. Add peanut butter filling to each cup.

6. Cover with melted chocolate, tap to level. Sprinkle salt.

7. Freeze 15–20 min (or fridge 30–45 min). Unmold and enjoy.

enjoy!