I’m just going to say right off the bat that these homemade peanut butter cups are way better than the Reeses version. Good quality chocolate and good quality peanut butter are key here. And doing so will make you a rich, delicious treat that is way better than the oily candy you can buy at the store. These cups are best frozen and eaten straight from the freezer. As there are no preservatives in them, and the top layer is almost a ganache, they won’t stay hard at room temperature.
A key part of this recipe is using great quality chocolate. I’m not going to recommend a specific brand, because if you cook a lot I’m sure you already have one that works for you. I will say however that I use an 80% dark chocolate, so if you find that too bitter feel free to move down to a 70% or 60%.
Peanut Butter Cups Ingredients
- 200 grams Good Quality Dark Chocolate; I like 80% but feel free to pick a percent that you like.
- 1 cup Powdered Sugar
- 1/2 cup Creamy Peanut Butter; I use the Trader Joe’s version, but I’m sure any all peanut peanut butter you find is good. Don’t get one with ingredients other than peanuts.
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 2 tbsp Butter
- 2 tbsp Heavy Cream
Peanut Butter Cups Instructions
1. So the first thing you’ll notice about this recipe is that the top and bottom layers are slightly different. To be honest I don’t know why I did that, and feel free to just make them both chocolate, but I like the soft ganache top and hard chocolate bottom. That may just be me though.
2. Set up a muffin tray with 12 spaces and put 12 muffin wrappers in there. In a double boiler, melt 100 grams of the good dark chocolate and divide it equally among the 12 cups. Place entire tray in refrigerator.
3. In a stand mixer (or by hand) add the peanut butter and powdered sugar and cream them together. I used the whisk attachment on my stand mixer to get a lot of air fluffed in there. Add the vanilla powder and salt and let mix a little longer. Pipe or spoon this mixture on top of the chocolate already in the muffin tin, and place back in the fridge.
4. Back in the double boiler, melt the rest of the chocolate. This time add the butter and heavy cream and whisk it well to combine. This step is why the chocolate should be frozen, but it tastes quite good that way in my opinion.
5. Remove the tray from the fridge, divide the ganache over the 12 cups, and now place in the freezer to chill for a few hours.
Peanut Butter Cups
Ingredients
- 200 grams Great Dark Chocolate
- 1 cup Powdered Sugar
- 1/2 cup Creamy Peanut Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 2 tbsp Butter
- 2 tbsp Heavy Cream
Instructions
- Set up a muffin tray with 12 spaces and put 12 muffin wrappers in there. In a double boiler, melt 100 grams of the good dark chocolate and divide it equally among the 12 cups. Place entire tray in refrigerator.
- In a stand mixer (or by hand) add the peanut butter and powdered sugar and cream them together. I used the whisk attachment on my stand mixer to get a lot of air fluffed in there. Add the vanilla powder and salt and let mix a little longer. Pipe or spoon this mixture on top of the chocolate already in the muffin tin, and place back in the fridge.
- Back in the double boiler, melt the rest of the chocolate. This time add the butter and heavy cream and whisk it well to combine. This step is why the chocolate should be frozen, but it tastes quite good that way in my opinion.
- Remove the tray from the fridge, divide the ganache over the 12 cups, and now place in the freezer to chill for a few hours.
