Learn how to make Peanut Butter Cups with this easy step-by-step recipe.
Conclusion
I hope you enjoy making this Peanut Butter Cups. It's one of my favorite recipes!
Ingredients
- Natural Creamy Peanut Butter (⅔ cup): Opt for a brand with only peanuts (and maybe salt) listed in the ingredients. Avoid those with added sugars or hydrogenated oils. Almond butter or sunflower seed butter are excellent alternatives for those with peanut allergies.
- Vanilla Protein Powder (⅓ cup / 30g): You can use plant-based (like pea or rice protein) or whey protein powder, depending on your dietary preference. Ensure it’s a brand you enjoy the flavor of, as it will be prominent.
- Pure Maple Syrup (2 tablespoons): This natural sweetener adds a subtle caramel note. You can substitute with agave nectar or date syrup if desired.
- Semisweet or Dark Chocolate Chips (10-ounce bag): For a dairy-free version, use certified vegan chocolate chips. We recommend a high-quality brand with a high cocoa content for the best flavor and health benefits.
- Coconut Oil (2 teaspoons): This helps thin the melted chocolate for perfect dipping consistency. It’s a healthy fat that solidifies when cold, giving the cups a great snap.
- Flaky Sea Salt (optional): A small sprinkle on top enhances all the flavors beautifully.
Instructions
- To a small microwave-safe bowl, add the peanut butter. Microwave until the pb has a runny consistency, 20-30 seconds. Add the protein powder and maple syrup; stir well to combine.
- Using a 1-tablespoon cookie dough scoop, scoop the peanut butter mixture into 12 portions. Gently flatten each portion into a small disc that will fit into the bottom of the muffin pan cups (about 1 ½ inches diameter). Transfer the peanut butter discs a plate and set aside until Step 5.
- To a small microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 30-second increments, stirring between each one, until the chocolate is melted. (TIP: watch carefully so as not to overcook and burn the chocolate.)
- To the cups of a 12-cup silicone muffin pan (or a metal muffin pan with paper liners), use a spoon to place a scant one tablespoon of melted chocolate in each muffin well. With the back of the spoon, spread the chocolate out so that it evenly coats the bottoms of each cup or paper liner.
- Place one peanut butter disc in the center of each muffin well.
- Top the peanut butter disc in each cup with an additional 1 tablespoon of the melted chocolate. Swirl the chocolate gently with the back of the spoon to evenly cover the peanut butter.
- Sprinkle tops with flaky sea salt, if desired. Place the muffin pan in the freezer until chocolate is set, at least 15 minutes.
- Remove from the freezer and gently remove each peanut butter cup from the pan. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
