📝 About This Recipe
These decadent treats are a sophisticated take on a childhood favorite, combining rich, velvety dark chocolate with a creamy, salted peanut butter center. Handcrafted with high-quality ingredients, they offer a perfect balance of a crisp chocolate snap and a melt-in-your-mouth filling that puts store-bought versions to shame. Whether you're gifting them or indulging in a midnight snack, these cups are the ultimate celebration of the classic peanut and cocoa pairing.
🥗 Ingredients
For the Chocolate Shell
- 12 ounces Dark Chocolate Chips (at least 60% cacao for best flavor)
- 1 tablespoon Coconut Oil (refined, to help the chocolate melt smoothly)
For the Peanut Butter Filling
- 3/4 cup Creamy Peanut Butter (natural or conventional both work well)
- 1/4 cup Powdered Sugar (sifted to remove lumps)
- 2 tablespoons Unsalted Butter (melted and slightly cooled)
- 2 tablespoons Graham Cracker Crumbs (provides a subtle crunch and structure)
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Fine Sea Salt (adjust to taste)
For the Topping
- 1 teaspoon Flaky Sea Salt (Maldon style is preferred)
- 2 tablespoons Roasted Peanuts (finely chopped)
👨🍳 Instructions
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1
Line a standard 12-cup muffin tin with paper or silicone liners. Set aside on a flat surface.
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2
In a medium glass bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth and glossy.
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3
Spoon approximately 1 tablespoon of the melted chocolate into the bottom of each muffin liner.
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4
Using a small pastry brush or the back of a spoon, gently pull the chocolate about 1/2 inch up the sides of the liners to create a 'cup' shape. Place the tin in the freezer for 10 minutes to set.
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5
While the shells are setting, prepare the filling. In a small mixing bowl, whisk together the peanut butter, melted butter, powdered sugar, graham cracker crumbs, vanilla extract, and fine sea salt until smooth.
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6
Taste the filling; it should be creamy and slightly firm. If it feels too soft, add another tablespoon of graham cracker crumbs.
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7
Remove the muffin tin from the freezer. Scoop about 1 tablespoon of the peanut butter mixture into the center of each chocolate-lined cup.
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8
Gently press down on the peanut butter with a damp fingertip to flatten the top, ensuring it doesn't touch the very edges of the chocolate shell.
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9
If the remaining melted chocolate has hardened, reheat it for 15 seconds until liquid again.
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10
Spoon the remaining chocolate over the peanut butter centers, starting from the edges and working inward to seal the filling completely.
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11
Gently tap the muffin tin against the counter several times to level the chocolate and release any trapped air bubbles.
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12
Immediately sprinkle the tops with a pinch of flaky sea salt and the finely chopped roasted peanuts while the chocolate is still wet.
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13
Refrigerate the cups for at least 45-60 minutes, or until the chocolate is completely firm and set.
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14
Peel away the paper liners and serve. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
💡 Chef's Tips
For the best texture, use a 'no-stir' style peanut butter if you prefer a perfectly smooth filling. If using natural peanut butter, ensure it is very well mixed so the oil doesn't separate in the cup. Tempering your chocolate (melting it slowly) will give the finished cups a professional shine and prevent them from melting instantly in your hands. To make these vegan, ensure your chocolate is dairy-free and use a vegan-friendly butter substitute or extra coconut oil in the filling. Avoid getting any water into the melting chocolate, as this will cause it to 'seize' and become grainy.
🍽️ Serving Suggestions
Pair these cups with a glass of cold, creamy almond milk or a classic dairy milk. Serve alongside a robust espresso or a dark roast coffee to balance the sweetness of the filling. Crumble one cup over a bowl of high-quality vanilla bean ice cream for an elevated sundae. Arrange on a dessert platter with fresh raspberries to add a tart contrast to the rich chocolate. Enjoy with a small glass of vintage Port or a nutty Sherry for a sophisticated evening pairing.