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+ servings

Homemade Peanut Butter Cups

Prep Time 30 minutes
Chilling time 1 hour
Total Time 1 hour 30 minutes
Servings 20
Calories 99 kcal


Peanut Butter Cups

  • 7 ounces (200 g) dark chocolate coating or baking chocolate*
  • 1 teaspoon vegetable oil
  • ½ cup (125 g) peanut butter creamy or crunchy
  • 1 tablespoon honey or maple syrup to taste
  • Sea salt flakes optional, for the tops

You will also need

  • 20 paper mini-muffin baking cases


  1. Break or chop the chocolate coating into chunks and put it in a microwave-safe bowl, along with the oil.* Heat the chocolate at 50% power for one minute, stir, then heat it in 30-second intervals, stirring in between, until the chocolate is completely smooth.
  2. It’s best to work in batches, working on about half the peanut butter cups at a time while the other half chills in the freezer. Holding the mini-muffin case in your hand, spoon one teaspoon of the melted chocolate into it and swirl the chocolate around the inside edge of the mini muffin case so that the chocolate runs about 1 cm up the sides. Put the chocolate cups into the freezer to set for 5-10 minutes while you get your peanut butter filling ready.
  3. Melt the peanut butter in a microwave-safe bowl in the microwave at 50% power for about 20 seconds, or until melted. Stir in honey or maple syrup to taste. Fill the chilled chocolate cups with about ¾ teaspoon of the peanut butter filling and jiggle the cups or use the back of a spoon to smooth the filling to the sides. Return the cups to the freezer for 5-10 minutes.
  4. If the melted chocolate has thickened, reheat it in the microwave for 10 seconds and stir. Spoon one teaspoon of melted chocolate over the peanut butter filling, swirling or spreading the chocolate to the edges. Sprinkle with a few flakes of sea salt if desired. Put the Peanut Butter Cups back in the freezer for about 10-15 minutes to set the chocolate, then transfer them to the refrigerator to chill for about one hour, or until completely set.
  5. Store Peanut Butter Cups tightly covered in the refrigerator for up to one week or in the freezer for up to one month.

Recipe Notes

*If using baking chocolate, add an additional teaspoon of oil to the chocolate.

Recipe adapted from The Loopy Whisk.