Chocolate Peanut Butter Cbd Cups Recipe By Tasty

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Prepare a cupcake tin with 6 liners.
• Stir peanut butter and powdered sugar together until smooth.
• Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
• Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
• Cover each dollop of peanut butter with more chocolate and smooth out the top.
• Refrigerate for 1 hour or until chocolate has hardened.
• Remove peanut butter cups from the liners.
• Enjoy!

CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the cake batter.
• Divide the batter evenly among a lined muffin tin, filling halfway.
• Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up.
• Bake for 20 minutes, then cool.
• In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth.
• Then halve the remaining peanut butter cups.
• Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.
• Enjoy!

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Line a muffin tin with muffin tin liners.
• In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
• Stir in vanilla extract.
• Microwave for 30-second intervals until melted, stirring each time.
• Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
• Freeze for 15 minutes.
• In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
• Microwave 15 seconds or until slightly melted and pourable.
• Pour mixture evenly into the muffin tin.
• Freeze for 5 minutes.
• Pour remaining chocolate mixture on top of the peanut butter layer.
• Freeze until firm about 1 hour.
• Store in the refrigerator until ready to serve.
• Enjoy!

DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted. Add the vanilla and stir until combined. The mixture should be smooth and pourable.
• Pour ½ of the chocolate mixture into the molds, enough to cover the bottom of the mold and come about ⅓ of the way up the sides. Freeze for 15 minutes.
• In another microwave safe bowl, mix together the peanut butter, honey, and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
• Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
• Pour the remaining chocolate on top of the peanut butter layer, up to the rims of the molds. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds.
• The cups will keep in the refrigerator for up to 1 month.
• Enjoy!

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Prepare the chocolate cups: I cut squares of sponge that measured about 1 1/2-inches square. Wrap each square with plastic wrap. Dip each square into the tempered chocolate. Make sure the chocolate covers at least 1/2-inch up the side of the sponge mold. Set the chocolate square on a parchment paper lined baking sheet. Repeat to make as many chocolate cups as you would like. Wait until the chocolate sets. If necessary, place the chocolate squares in the refrigerator for about 5 minutes.
• When the chocolate has set, gently squeeze the sponge and lift up to remove it from the chocolate. Do not press or pull too hard or you will break the chocolate.
• Prepare the filling: Place a 1-quart saucepan half filled with water over high heat and bring to a simmer. Make a double boiler by setting a medium-size mixing bowl over the simmering water. Place the chopped chocolate in the mixing bowl and heat until completely melted. Stir occasionally and keep an eye on the chocolate as it melts so that it doesn't burn. Once melted, remove the mixing bowl from the heat. Stir the chocolate until smooth and set aside until cool to the touch but not so cold that it begins to harden and set.
• Place the peanut butter in a medium-size mixing bowl. Add the cooled chocolate and whisk together. This mixture will be stiff and begin to set quickly, so whisk vigorously and thoroughly to combine.
• Place the chocolate peanut butter in a pastry bag with a medium-sized opening (no tip). Fill each chocolate cup to about 1/8 inch from the top. Let the peanut butter cups set at room temperature for about 1 hour, then serve. If you are in a hurry, you can place the peanut butter cups in the refrigerator for about 15 minutes. They can also be frozen for 2 weeks if well wrapped in plastic wrap. Thaw at room temperature before serving.
• Jacques' tip: To make a lighter dessert, add about 1 cup of crispy rice cereal (recommended: Rice Krispies). Sometimes I garnish this tiny treat with a dollop of whipped cream and fresh peanuts.

CHOCOLATE PEANUT BUTTER CBD CUPS RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
• Add the vanilla and CBD oil and stir until combined. The mixture should be smooth and pourable.
• Pour ½ of the chocolate mixture into the molds, enough to come about ⅓ of the way up the sides of each cup. Freeze for 15 minutes.
• In a separate microwave-safe bowl, combine the peanut butter, honey, and remaining 2 tablespoons coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
• Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
• Pour the remaining chocolate mixture evenly over the peanut butter layers in the molds, filling completely to the rim of each. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds. The cups will keep in an airtight container in the refrigerator for up to 1 month.
• Enjoy!

PB & J CUPS

Steps:

• Line 8 cups in a 12-cup muffin tin with cupcake liners.
• Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
• Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
• Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
• Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
• The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.

PEANUT BUTTER CHOCOLATE CUPS

Steps:

• In a microwave, melt chocolate, butter and shortening; stir until smooth. Place foil or paper miniature baking cups in a miniature muffin tin. Place 1 tablespoon of chocolate mixture in each cup. , In a microwave, melt peanut butter; stir until smooth. Spoon into cups. Top with remaining chocolate mixture. Remelt chocolate mixture if necessary. Refrigerate 30 minutes or until firm.