These homemade peanut butter cups are simple, wholesome, and seriously satisfying. Made without preservatives or unfamiliar additives found in many store-bought candies, they’re a cleaner alternative to packaged peanut butter cups while still delivering that classic chocolate-and-peanut-butter pairing. I updated an older version of this recipe with a few small adjustments and refreshed photos to make the method even easier to follow. They’re perfect to keep chilled in the fridge or frozen for a quick, indulgent snack whenever a craving hits.
This batch was made with a natural-style peanut butter, which tends to be runnier than processed varieties. If you use a runny peanut butter, chill it briefly before filling the cups so it holds shape. I used 75% dark chocolate for a rich, bittersweet result, but you can choose milk chocolate or a sweeter dark chocolate if you prefer—just adjust the sugar in the peanut butter to suit your taste. The recipe is flexible and forgiving, making it a great base for experimenting.
I used mini cupcake liners that are about one inch wide, which produce lovely bite-sized cups, but you can also use regular cupcake liners for larger portions. The liners peel away easily once the cups have been fully chilled. There is some brief freezing time involved—just long enough for the chocolate layers to firm up—but the active prep is quick, so you’ll have finished cups within about an hour including chilling.
Once finished, the cups are crisp, chocolatey, and nutty. I store mine in the refrigerator to keep them firm, but if your kitchen is cool they will hold at room temperature for a short time. These keep well in an airtight container for about two weeks in the fridge and longer in the freezer. Enjoy making and sharing these simple treats.
Peanut Butter Cups
15 mins
2 mins
17 mins (plus chilling)
12 mini cups
Ingredients
- 180 g dark chocolate (70%–75%), finely chopped
- 1 tbsp butter, at room temperature (about 15 g)
- 1/3 cup creamy natural peanut butter, at room temperature (about 90 g; see notes)
- 2 tbsp icing sugar, sifted
Instructions
- In a heatproof bowl set over a saucepan of simmering water, melt the chopped chocolate, butter and 1 tablespoon of the sugar, stirring until smooth and combined. Alternatively, heat in the microwave in short 10-second bursts, stirring between each until the chocolate is just melted. Do not overheat. Allow the chocolate to cool for a few minutes.
- Stir together the peanut butter and the remaining icing sugar until evenly combined. If your peanut butter is a natural, runny style, chill it in the refrigerator for 15–20 minutes before assembling so it holds its shape better when placed in the cups.
- Arrange 12 mini cupcake liners on a freezer-safe tray or plate. If using regular liners, 6 to 8 will work for larger cups.
- Spoon about 2 teaspoons of the melted chocolate into the bottom of each liner to form a base. Reserve roughly half of the melted chocolate for the top layer. Tap the tray on the counter to remove air bubbles and to smooth the chocolate. Freeze for about 15 minutes, until firm.
- Remove the tray from the freezer and place 1 teaspoon of the chilled peanut butter in the center of each set chocolate base. Press lightly with the back of a spoon to flatten. Freeze again for 10 minutes to stabilize the filling.
- Spoon the remaining melted chocolate over and around the peanut butter, dividing it evenly among the cups and keeping the chocolate below the rim of the liners to make peeling easier. Tap the tray to smooth the tops.
- Freeze for about 30 minutes until fully set. Carefully peel off the liners—the cups should come away easily. Store in an airtight container in the fridge for up to two weeks or in the freezer for longer storage. Enjoy the crunchy, chocolatey, nutty treat.
Notes
* If you prefer a sweeter cup, use milk chocolate or a sweeter dark chocolate and reduce the icing sugar in the peanut butter accordingly. As written, the balance is on the bittersweet side.
* Different peanut butters behave differently: processed, thicker peanut butter holds shape without much chilling; natural or oil-separated peanut butter often benefits from a brief chill before assembly.
* Keep the chocolate below the liner rim to ensure easy peeling. Allow the cups to firm completely before removing liners.
* Prep time excludes chilling and freezing steps. Active hands-on time is short, and the recipe is well suited to make-ahead storage for snacks or gifts.
