These Chocolate Peanut Butter Cups have a decadent dark chocolate shell and are filled with a creamy peanut butter filling, plus a secret ingredient, almond butter.
This recipe is all about chocolate… and peanut butter… and how amazing the two are together.
I mean, look at these! They look like little truffle gems and they are just as delicious as they look, trust me. (Also, your friends and family may or may not repeatedly ask you make these again…don’t say I didn’t warn you ;).
What makes these guys different from the classic Reese’s peanut butter cups (which I love), is the mixture of creamy peanut butter WITH almond butter. Almond butter Reese’s cups gives them a nice texture that plays well against the dark chocolate shell, and keeps them from becoming “cloyingly” sweet.
Oh, and the white chocolate drizzle is totally optional, but wholeheartedly recommended! Besides being incredibly fun to do, I love the added sweetness it brings to the dark chocolate exterior. So yummy!
And even though this recipe says it takes 50 minutes, it’s 35 minutes of “freezing time” and 15 of prep. So you can do whatever else you need to do while these are setting in the freezer! Easy, peasy. Basically, you need to make these ASAP.
By the way, even though I used a “fancy pan” (which I found at a flea market… for 5 bucks!!), a muffin tin filled with cupcake liners works just fine. Now, get to it!
Chocolate Peanut Butter Cups with Almond Butter
These Chocolate Peanut Butter Cups have a decadent dark chocolate shell and are filled with a creamy peanut butter filling, plus a secret ingredient, almond butter.
Ingredients
Peanut Butter Filling
- 1 cup peanut butter
- 1 cup almond butter
- 2 tbs coconut oil
- 1/4 cup powdered sugar
- 1/4 cup almond milk
Chocolate Shell
- 16 oz dark chocolate
- Walnuts, to garnish
Instructions
- In a bowl, combine all of the ingredients for the filling and mix well. Set aside.
- To melt the chocolate you'll need a double boiler (saucepan + heat-safe bowl that fits over the saucepan). Add 1-2 inches of water to the saucepan then place on the stove over a medium heat.
- While the water is heating, line a muffin tin with cupcake liners.
- Fill a saucepan with 1-2 inches of water, place on a stovetop and bring to a boil. In a heat-proof bowl that fits on top of the saucepan (without touching the water below), melt half of the dark chocolate by stirring the chocolate pieces until they are almost completely melted.
- Remove from the heat and continue stirring until the chocolate is completely smooth.
- Spoon about 1 tablespoon of chocolate into each cupcake liner. Once finished, place in the freezer for 10 minutes.
- Remove from the freezer and spoon 1 tablespoon of the peanut butter mixture into each liner.
- Place back into the freezer for about 20 minutes (this layer takes a bit longer to harden).
- While the peanut butter layer is hardening, melt the other half of the dark chocolate using the double boiler (and re-melt any that wasn't used).
- Spoon the remaining chocolate (about 2 tbs per cup) onto the tops of the peanut butter cups.
- To add a chocolate swirl, simply place your spoon on top of the cup, swirl in a circle, then lift and drizzle the run-off into a pattern. If you don't get the desired effect, smooth the chocolate over and try again. Place in the freezer to set (about 15-20 minutes), then serve.
Notes
The chocolate can also be melted in the microwave. Add the chocolate to a microwave safe dish and heat for 30-scecond bursts at medium power. Quickly stir in between until the chocolate is melted and smooth.
To add white chocolate swirls you'll need about 8 oz of white chocolate. Simply melt the chocolate, transfer the chocolate to a Ziploc bag, seal then snip a small corner of the bag. Hold the bag over the cups and gently squeeze the bag to drizzle chocolate over the cups.
