These peanut butter cups are extremely sweet and what makes them sweet is the peanut butter. They really are quite simple to make. Start with lining the muffin pan with little paper liners. You will make them with paper candy cups so when you peel back the paper you get a really nice fluted edge. Using a microwavable bowl, add creamy smooth peanut butter and then add butter and along with that add a pinch of salt. Place that in a microwave for about a minute, you just want to get it kind of smooth, not completely melted where it’s really liquid. Once smooth, add in powdered sugar and stir it in then set it aside.
Get a saucepan of water and bring that to a simmer and then using a heatproof bowl, place in our chocolate. You can use a combination of dark chocolate and milk chocolate, try using really nice tasting chocolate, thet one that you just enjoy eating it o its own. Place the bowl over simmering water and melt it until nice and smooth then take over the saucepan and let it cool for a few minutes. Take one teaspoon of the melted chocolate and into the bottom of every one of the paper cups. For the peanut butter center, spoon a teaspoon of the peanut butter and put it right in the center of every one of the cups.
Once done, take the melted chocolate and pour a teaspoon over the top of each one, you can always add the chocolate until the peanut butter is covered with the chocolate then tap the tray to level everything. Let them chill for around 20 minutes just until they are firm. Store them in a covered container in the refrigerator.
- 1/2 cup (125 grams) creamy peanut butter
- 2 tablespoons (28 grams) butter, room temperature
- 1/8 teaspoon salt
- 1/2 cup (55 grams) confectioners (powdered or icing) sugar, sifted
- 9 ounces (260 grams) semisweet or bittersweet chocolate, coarsely chopped
- 9 ounces (260 grams) milk chocolate, coarsely chopped
- 1 tablespoon (10 grams) shortening
- Line miniature muffin cups with paper liners.
- Place the peanut butter, butter, and salt in a microwaveable bowl.
- Heat in the microwave until quite soft, stir in the confectioner’s sugar.
- Melt the chocolates and shortening in a heatproof bowl, placed over a saucepan of simmering water.
- Spoon, or pipe, about one teaspoon of the melted chocolate into each of the paper cups.
- Tap the pan gently on the counter to smooth out the chocolate. Spoon (or pipe) a scant teaspoon of the peanut butter mixture on top of the chocolate.
- Then top with another teaspoon of melted chocolate. Tap the pan gently on the counter to smooth out the peanut butter cups.
- If necessary, add a little more chocolate to get a smooth top. Refrigerate about 20 minutes or until set.
- Store in an airtight container in the refrigerator or they can be frozen.