Homemade Chocolate Peanut Butter Cup Recipes

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CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you've gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.

Provided by Samantha Seneviratne

Categories     candies, dessert

Time 50m

Yield 18 cups

Number Of Ingredients 5

9 ounces/255 grams semisweet chocolate
3/4 cup/205 grams smooth natural peanut butter
1/4 cup/28 grams confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt

Steps:

  • Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
  • Meanwhile, in a medium bowl, stir together peanut butter, confectioners' sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
  • Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
  • Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 19 grams, TransFat 0 grams

CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

I developed this recipe by combining some dessert recipes in my collection. The smooth peanut butter flavor earns rave reviews.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 7

2 cups semisweet chocolate chips
2 tablespoons shortening
36 foil bonbon-size baking cups
1 cup peanut butter
1/2 cup nonfat dry milk powder
1/2 cup light corn syrup
1 teaspoon vanilla extract

Steps:

  • In a microwave, melt chocolate chips and shortening; stir until smooth. Place a scant teaspoonful inside each foil cup and rotate it gently in the palm of your hand to coat the sides and bottom. (Use a spoon to help coat the sides if necessary.) , Place cups in miniature muffin pans; chill until firm. Set remaining chocolate aside. In a medium bowl, combine the peanut butter, milk powder, corn syrup and vanilla until smooth. , Shape into 1-in. balls; press one ball into each chocolate cup. Top with remaining melted chocolate. Chill until set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 112 calories, Fat 7g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY



5-ingredient Chocolate Peanut Butter Cups Recipe by Tasty image

Here's what you need: dark chocolate, coconut oil, vanilla extract, natural peanut butter, honey, coconut oil, muffin tin liner

Provided by Tiffany Lo

Categories     Desserts

Yield 12 servings

Number Of Ingredients 7

1 cup dark chocolate, chopped, melted
¼ cup coconut oil
1 teaspoon vanilla extract
½ cup natural peanut butter
¼ cup honey
2 tablespoons coconut oil
muffin tin liner

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!

Nutrition Facts : Calories 229 calories, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams

CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

Provided by Food Network

Categories     dessert

Yield 12 pieces

Number Of Ingredients 4

1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar
1 (12-ounce) package Hershey's milk chocolate chips

Steps:

  • In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.

Provided by SHAUNNSMOM

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 2h

Yield 12

Number Of Ingredients 4

1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
¼ teaspoon salt
½ cup confectioners' sugar

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.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g

CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 pieces

Number Of Ingredients 4

1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar
One 12-ounce package Hershey's milk chocolate chips

Steps:

  • In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

Provided by Food Network

Categories     dessert

Time 30m

Yield 24 chocolate filled cups, depending on the size of your mol

Number Of Ingredients 3

10.5 ounces bittersweet chocolate, tempered
5.2 ounces bittersweet chocolate, chopped
Generous 2 cups peanut butter

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 CUPS



Chocolate Peanut Butter Cups image

Peanut butter cups are a classic candy and for good reason! Salty, nutty peanut butter and rich, smooth chocolate are the perfect match.

Provided by Elizabeth LaBau

Categories     Cookies and Candy

Time 2h12m

Number Of Ingredients 4

12 ounces chocolate (chopped, or chocolate candy coating)
1 cup peanut butter (smooth)
1/2 cup sugar (powdered, sifted)
1/4 teaspoon salt

Steps:

  • Gather the ingredients.
  • First, prepare the chocolate cups . You should either temper your chocolate or use chocolate-flavored candy coating. While you can simply melt regular chocolate and use that, I don't recommend it, because untempered chocolate gets soft at warm temperatures and often develops white or gray streaks as it cools. So begin by tempering your chocolate by following these directions or melting your candy coating.
  • Fill your cups with a small spoonful of melted chocolate, then use the paintbrush to paint the chocolate up the sides of the cup to the top. Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas. Once all of the cups have been lined with chocolate, set aside the remaining chocolate for later and let the cups sit at room temperature or in the refrigerator until they have hardened.
  • While the cups are setting, prepare the filling. Combine the peanut butter, confectioners' sugar, and salt in a bowl and stir them together until they're well-mixed.
  • When the cups are set and the filling is made, use a teaspoon or small candy scoop to drop balls of filling into the chocolate cups. Pat them down gently so they don't mound up over the top of the cup. Fill them until they are almost full, but leave space at the top to cover it with chocolate.
  • If the chocolate has hardened, re-warm it until it is fluid once more. Spoon the chocolate over the cup and spread it to the edges, letting it flow over the top and sealing the peanut butter in the cup. Gently tap the cup against the counter to smooth out the top.
  • Refrigerate the peanut butter cups to set the chocolate, for about 20 minutes.
  • After the chocolate has set, your peanut butter cups are ready to be enjoyed!

Nutrition Facts : Calories 93 kcal, Carbohydrate 11 g, Cholesterol 3 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 40 mg, Sugar 10 g, Fat 5 g, ServingSize 24 candies (24 servings), UnsaturatedFat 0 g

PEANUT BUTTER CUPS



Peanut Butter Cups image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 48 pieces

Number Of Ingredients 3

1 pound milk chocolate, tempered or coating milk chocolate
1 cup peanut butter, creamy or chunky
1/4 cup confectioners sugar

Steps:

  • To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
  • Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
  • Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
  • Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY



3-ingredient Peanut Butter Cups Recipe by Tasty image

We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!

Provided by Camille Bergerson

Categories     Desserts

Yield 6 servings

Number Of Ingredients 3

3 tablespoons powdered sugar, sifted
½ cup creamy peanut butter
1 cup chocolate, melted

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!

Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams

CHOCOLATE PEANUT BUTTER CUPCAKES



Chocolate Peanut Butter Cupcakes image

These Chocolate Peanut Butter Cups will give chocoholics and peanut butter lovers a reason to say Wow! Made with delicious Duncan Hines Swiss Chocolate Cake Mix, they are perfect anytime.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 1h15m

Yield 30

Number Of Ingredients 4

1 package Duncan Hines® Moist Deluxe® Swiss Chocolate Cake Mix
1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
½ cup creamy peanut butter
15 miniature peanut butter cup candies, halved

Steps:

  • Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
  • Prepare, bake and cool cupcakes according to package directions.
  • Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 26.1 g, Cholesterol 0.2 mg, Fat 7.7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 194 mg, Sugar 10.2 g

CHOCOLATE-PEANUT BUTTER KETO CUPS



Chocolate-Peanut Butter Keto Cups image

This is a modification of a recipe for a peanut butter cup-style fat-bomb I found online. Store in the fridge or freezer. When hungry or needing a fat bomb (if you are on keto), eat one.

Provided by John Larkin

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h18m

Yield 12

Number Of Ingredients 8

1 cup coconut oil
½ cup natural peanut butter
2 tablespoons heavy cream
1 tablespoon cocoa powder
1 teaspoon liquid stevia
¼ teaspoon vanilla extract
¼ teaspoon kosher salt
1 ounce chopped roasted salted peanuts

Steps:

  • Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
  • Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
  • Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 3.3 g, Cholesterol 3.4 mg, Fat 26 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 17.3 g, Sodium 88.6 mg, Sugar 1 g

DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY



Dark Chocolate Peanut Butter Cups Recipe by Tasty image

Here's what you need: dark chocolate, coconut oil, vanilla extract, peanut butter, honey, hemp heart, muffin tin

Provided by Crystal Hatch

Categories     Snacks

Yield 24 cups

Number Of Ingredients 7

12 oz dark chocolate
7 tablespoons coconut oil, divided
1 teaspoon vanilla extract
1 cup peanut butter, or nut butter of choice
¼ cup honey
hemp heart, for garnish, optional
muffin tin

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!

Nutrition Facts : Calories 192 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 9 grams

PEANUT BUTTER CHOCOLATE CUPS



Peanut Butter Chocolate Cups image

Our children love these rich, creamy candies. -Aljene Wendling, Seattle, Washington

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 dozen.

Number Of Ingredients 4

1 milk chocolate candy bar (7 ounces)
1/4 cup butter
1 tablespoon shortening
1/4 cup creamy peanut butter

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.

Nutrition Facts : Calories 93 calories, Fat 9g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 66mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

HOMEMADE PEANUT BUTTER CUPS



Homemade Peanut Butter Cups image

Just like the candy! You'll need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.

Provided by Kathleen Dickerson

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Yield 30

Number Of Ingredients 6

2 cups milk chocolate chips
2 tablespoons shortening
½ cup butter
½ cup crunchy peanut butter
1 cup confectioners' sugar
⅔ cup graham cracker crumbs

Steps:

  • In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
  • Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
  • In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
  • Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 13.6 g, Cholesterol 10.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.6 g, Sodium 54 mg, Sugar 11.3 g

PEANUT BUTTER CUP CHOCOLATE CUPCAKES



Peanut Butter Cup Chocolate Cupcakes image

Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
1-1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups
FROSTING:
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped

Steps:

  • In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth., Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.

Nutrition Facts : Calories 269 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 220mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE PEANUT BUTTER CUP COOKIES



Chocolate Peanut Butter Cup Cookies image

These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!

Provided by Joanna Knudsen

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h10m

Yield 36

Number Of Ingredients 12

1 cup butter, softened
¾ cup creamy peanut butter
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
⅓ cup cocoa powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
10 chocolate covered peanut butter cups, cut into eighths

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 13 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 133.3 mg, Sugar 16.8 g

HOMEMADE PEANUT BUTTER CUPS



Homemade Peanut Butter Cups image

I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. -LaVonne Hegland, St. Michael, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 7

1 cup creamy peanut butter, divided
1/2 cup confectioners' sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon salt
2 cups semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional

Steps:

  • Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

AMAZING PEANUT BUTTER CHOCOLATE CUPS



Amazing Peanut Butter Chocolate Cups image

I seen this recipe on Anna Olsen's show Sugar the other day, and just had to try them. I am a huge peanut butter fan. These are the best peanut butter chocolate cups I have ever had. It is a must try recipe, if you love peanut butter and chocolate as much as I do!!!! Cooking time does not include chill time.

Provided by Purdy Good Cook

Categories     Dessert

Time 40m

Yield 12 12, 12 serving(s)

Number Of Ingredients 16

1/4 cup unsalted dry roasted peanuts
1/4 cup sugar
1 cup all-purpose flour
1/4 cup cocoa
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into pieces and chilled
3 egg yolks
1 teaspoon vanilla extract
3/4 cup whipping cream
6 ounces bittersweet chocolate, chopped
1 1/3 cups peanut butter
1/2 cup cream cheese
2/3 cup icing sugar
2 1/2 tablespoons condensed milk
1 1/3 cups whipping cream
1 tablespoon vanilla

Steps:

  • To prepare crust (first 8 ingredeints), pulse peanuts in food processor with sugar, flour, cocoa and salt (to prevent peanuts from becoming peanut butter). Add butter and pulse in until even crumbly texture. Add egg yolks and vanilla and pulse just until dough comes together. Wrap in a disc and chill for 30 minutes.
  • Press dough into greased muffin tins.
  • Preheat oven to 350°F Dock tart shells by marking with a fork and bake for 12 to 15 until centre of shell is dry. Allow cool.
  • For ganache(ingredients 9 & 10), heat whipping cream to just below a simmer and pour over chopped chocolate. Let sit for 1 minute. Stir until evenly blended then spoon into prepared shells, reserving ¼ cup ganache for garnish.
  • For filling(last 6 ingredients), beat peanut butter with cream cheese until smooth. Stir in icing sugar until smooth. Add condensed milk. Whip whipping cream with vanilla to soft peaks. Fold into peanut butter mixture. Spoon or pipe into tart shells.
  • To garnish, drizzle with remaining ganache (if has cooled and set while preparing filling, melt in microwave for 15 seconds). Chill until ready to serve.
  • Yield: 1 dozen cups.

Nutrition Facts : Calories 528.3, Fat 42, SaturatedFat 19, Cholesterol 131, Sodium 232.6, Carbohydrate 29.9, Fiber 2.6, Sugar 15.8, Protein 11.7

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2021-02-14 Place 1 – 1 ½ teaspoons of peanut butter filling into the center of each chocolate shell (a small cookie scoop is helpful here). Tap your muffin tin or plate on the counter a few times to help the peanut butter layer settle and flatten out. Then transfer to the freezer for 10-15 minutes or until firm.
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HOMEMADE CHOCOLATE PEANUT BUTTER CUPS | 12 TOMATOES
Preparation. Line a mini-muffin tin with cupcake liners, set aside. Line a baking sheet with parchment paper, set aside. In a medium saucepan, combine peanut butter, butter, and the brown sugar. Heat until completely melted, and starting to bubble a little, stirring constantly. Remove from the heat, then add the powdered sugar and graham ...
From 12tomatoes.com


HOMEMADE PEANUT BUTTER CUPS - THE BEST BLOG RECIPES
2013-02-03 THIRD STEP: In a separate bowl combine peanut butter, powdered sugar, butter and table salt. Mix until no lumps remain and mixture is well incorporated. FOURTH STEP: Spoon about 1 – 1 ½ teaspoon of melted morsels into each cup making sure to cover the sides of the cup about half way up the paper liner.
From thebestblogrecipes.com


HOMEMADE PEANUT BUTTER CUPS | THE EASY NO-BAKE RECIPE
2014-03-19 Instructions. Mix 1/2 cup of peanut butter, almost melted butter, confectioners’ sugar, and salt in one bowl. Set aside. In a separate bowl, microwave both the semisweet and milk chocolate chips, along with the remaining peanut butter until melted and smooth.
From livingwellmom.com


HOMEMADE REESE'S PEANUT BUTTER CUPS | THE RECIPE CRITIC
2016-04-30 Melt the chocolate chips in a microwave safe bowl stirring 30 seconds at a time until smooth. Add a heaping teaspoon into the bottom of each cupcake liner and spread along the bottom. Follow it by a heaping tablespoon of the peanut butter mixture. Lastly add a heaping teaspoon of the melted to the chocolate and spread evenly over the peanut ...
From therecipecritic.com


RAVNEET GILL’S RECIPE FOR CHOCOLATE PEANUT-BUTTER CUPS
2022-02-11 100g dark chocolate, broken into small pieces. 10ml olive oil, or a neutral oil. Salted peanuts, to decorate (optional) Make the filling: stir the …
From theguardian.com


HOMEMADE PEANUT BUTTER CUPS - 10 RECIPES! - CHOCOLATE COVERED …
2019-10-17 How to make chocolate peanut butter cups at home, in 10 flavors. Leave a Review Print Recipe Total Time 5 minutes Yield 10 – 15 peanut butter cups 5 from 6 votes Ingredients 1/4 cup peanut butter or allergy-friendly sub 1-2 tbsp sweetener of choice, optional pinch salt, optional 1/2 cup chocolate chips or sugar free chocolate chips
From chocolatecoveredkatie.com


HOMEMADE CHOCOLATE PEANUT BUTTER CUPS - MODERN HONEY
2017-12-21 Place 1 ½ cups of chocolate, reserving ½ cup chocolate, in a large microwave-safe bowl. Microwave the chocolate at 50% power in 30-second intervals, stirring every 30 seconds. Continue to microwave until the chocolate is melted and smooth. Vigorously stir chocolate after each cooking block.
From modernhoney.com


EASY CHOCOLATE PEANUT BUTTER CUPS RECIPE - DINNER, THEN DESSERT
2020-09-14 To make large batches of chocolate candy like Peanut Butter Cups, easily melt the chocolate in a slow cooker. It keeps the chocolate liquidy without burning. Add chocolate chips to mason jars and nestle in a slow cooker filled ⅓ full with water. Set your slow cooker on low and stir chocolate occasionally.
From dinnerthendessert.com


HEALTHY CHOCOLATE PEANUT BUTTER CUPS | GIMME DELICIOUS
In a medium bowl, whisk the peanut butter, honey, and vanilla extract until smooth. Remove the cups from the freezer, and divide peanut butter mixture evenly into each cup (about 1 ½ tablespoon each). Place in the freezer for 5 minutes to set the peanut butter layer then pour the remaining chocolate over each cup (about 2 teaspoons each).
From gimmedelicious.com


HOMEMADE CHOCOLATE PEANUT BUTTER CUP RECIPE - POPSUGAR FOOD
2017-08-23 Directions. Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture. Place 48 gold petit four cases in …
From popsugar.com


3 INGREDIENT CHOCOLATE PEANUT BUTTER CUPS - LINDSAY PLESKOT, RD
2018-11-01 Tap the muffin tin on the counter to settle and spread the peanut butter out evenly, or use the back of a spoon to do the same. Melt remaining chocolate and coconut oil using the same method as above. Divide between the cups to create your top layer. Place in the freezer for a minimum of 20 minutes or overnight. Enjoy!
From lindsaypleskot.com


CHOCOLATE PEANUT BUTTER COOKIE CUPS - FAMILY COOKIE RECIPES
2022-02-04 Divide the peanut butter in half, placing each half in a microwaveable bowl. Add the vanilla chips to half the peanut butter and the semi-sweet chips to the other half. Place the white chocolate/peanut butter bowl in the microwave for 45 seconds, remove and stir. Microwave for another 30 seconds and stir until completely smooth.
From familycookierecipes.com


HOMEMADE PEANUT BUTTER CUPS - INSANELY GOOD RECIPES
2021-02-20 Melt in the microwave for 2 minutes, stirring after every minute. Fill the muffin cups half-way with melted chocolate. Using a spoon, coat the sides of the cups with chocolate. Refrigerate for 10-20 minutes, or until firm. In a small bowl, stir together peanut butter, powdered sugar, and salt.
From insanelygoodrecipes.com


CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE | SOUTHERN LIVING
Prepare the Chocolate Cupcakes: Preheat oven to 350°F. Line 2 (12-cup) muffin pans with paper baking cups. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Beat granulated sugar, brown sugar, and butter in bowl of a stand mixer fitted with a paddle attachment on medium speed until ...
From southernliving.com


HOMEMADE CHOCOLATE PEANUT BUTTER - AVERIE COOKS
2020-04-26 Transfer peanut butter into a glass jar or other container with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some, but stays soft. In the refrigerator, because of the chocolate it hardens and solidifies, but softens up after ten minutes at room temperature.
From averiecooks.com


HOMEMADE PEANUT BUTTER CUPS - FLAVOR THE MOMENTS
2016-10-31 Melt the remaining chocolate and coconut oil in your double boiler using the same heat proof bowl. Divide evenly among the liners and rap on the counter until the chocolate covers the peanut butter layer. Sprinkle with the flaky sea salt and chill in the freezer for 15-20 minutes or in the refrigerator until set.
From flavorthemoments.com


HOMEMADE CHOCOLATE PEANUT BUTTER CUPS {REAL FOOD RECIPE …
2013-07-10 1 cup chocolate chips. 2 Tablespoons Butter. Stir together peanut butter and honey in a small bowl. Set aside. Prepare six regular sized or 15 mini-sized muffin cups with paper liners. In a small saucepan, melt chocolate chips and butter, stirring until melted. Spoon half of the melted chocolate mixture into the prepared paper-lined muffin cups.
From heavenlyhomemakers.com


DARK CHOCOLATE PEANUT BUTTER CUPS - THE ART OF FOOD AND WINE
2022-03-29 1. Combine melted chocolate, vanilla, and part of the oil together. Pour half of the mixture into muffin tins to make the first layer and freeze for 15 minutes. 2. Melt peanut butter, honey, and remaining oil. Cool slightly. Add to the cold chocolate cups to make the middle layer. Freeze another 15 minutes. 3.
From theartoffoodandwine.com


CHOCOLATE PEANUT BUTTER CUPS RECIPE | MYRECIPES
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares. Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups. Spoon 1 teaspoon peanut butter into each pastry cup. Top each with 1 square chocolate and about 3 marshmallows.
From myrecipes.com


PEANUT BUTTER CUP CHOCOLATE PIE RECIPE | COOKBOOK CREATE
The BEST no bake peanut butter cup chocolate pie! Oreo crust, creamy peanut butter filling, chocolate ganache all LOADED with peanut butter chips!
From cookbookcreate.com


CHOCOLATE PEANUT BUTTER CUPS RECIPE - EATING ON A DIME
2021-11-08 How to make Chocolate Peanut Butter Cups: Melt chocolate chips in a double boiler. (*If you don’t have a double boiler, just use a small to medium sized saucepan with a larger metal mixing bowl on top. Fill the saucepan with just enough water to sit below the bottom of the mixing bowl.) Place 16 mini muffin paper cup liners in mini muffin cups.
From eatingonadime.com


HEALTHY 4-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS
2016-11-11 Using a teaspoon, drop 1 teaspoon of the chocolate mixture into the cups. You can lift and drop the cookie sheet on the counter to help the chocolate lay flat. Next, use a teaspoon or a 3/4 teaspoon to drop 3/4 teaspoon peanut butter on top of the chocolate. Finally, add an additional teaspoon of chocolate on top of the peanut butter.
From happyhealthymama.com


HOMEMADE PEANUT BUTTER CUPS | A MIND "FULL" MOM
2020-02-03 In a mixing bowl, beat together the peanut butter, powdered sugar, vanilla extract, and salt together until well combined. Set aside. Melt the chocolate in the microwave for 30-second intervals until melted or melt chocolate using the slow cooker method (preferred method- …
From amindfullmom.com


BEST HOMEMADE PEANUT BUTTER CUPS - FIT FOODIE FINDS
2021-03-13 In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. Set aside. In another medium bowl, stir all ingredients for the top layer (peanut butter) together until smooth. Set aside. Scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you’ve filled 12 cups.
From fitfoodiefinds.com


FROZEN CHOCOLATE PEANUT BUTTER CUPS. - HALF BAKED HARVEST
2021-07-30 Place in the freezer for 10 minutes, until firm. 3. Meanwhile, beat together the peanut butter, sugar, butter, and vanilla until smooth and creamy. 4. Spoon 1 rounded tablespoon of peanut butter into each chocolate cup. Freeze another 10 minutes, then spoon over the melted chocolate, covering all the peanut butter. Sprinkle with flaky sea salt. 5.
From halfbakedharvest.com


EASY PEANUT BUTTER CUP RECIPE - DARK CHOCOLATE & READY IN …
2019-08-03 Refrigerate for 5-10 minutes, or until firm. Mix peanut butter and powdered sugar with hands until well combined. Add a small ball of peanut butter mixture to each shell and press gently to fill space. Add additional melted chocolate on top of peanut butter to form a solid top. Place mold back in the refrigerator for 5-10 minutes, or until firm.
From amodernhomestead.com


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