Hiding within a chocolate shell you’ll find a sweet, buttery, peanut butter nugget. One bite and the chocolate coating cracks open revealing this luscious surprise! This is one treat worth sharing with those special “kids” in your life!
It’s an old spin on a popular candy, the iconic peanut butter cup, with an emphasis on the chocolate and a lighter, smoother peanut butter flavor. The filling is a creamy blend of peanut butter whipped with powdered sugar and butter, giving it a silky, delicate consistency. Then it’s wrapped it in chocolate!
There are a few items that come in handy when making this candy. First, a double boiler is ideal for melting the chocolate. Chocolate can be melted in the microwave, but it can quickly scorch if you’re not careful. You’ll want mini muffin pans and paper liners for shaping the candy. Parchment paper liners are preferred – they release easily with clean results.
These are not difficult to make but take a little time and a bit of patience. But you’ll be rewarded with a generous batch of candy and any extras will freeze beautifully.
There will be more than enough cups for nibbling and still plenty to wrap up for those special “trick or treaters”!
Chocolate Peanut Buttery Cups
If you prefer a bit more intense peanut butter flavor, reduce the butter to ¼ cup and increase the peanut butter to 1-¼ cups.
½ cup butter, room temperature
2-¼ cup sifted powdered sugar
1 heaping cup of creamy butter
1 tablespoon water
5 packages semi-sweet baking chocolate, 4-ounces each
Cream the butter on medium speed until very light and creamy, about 1 to 2 minutes. Add the powdered sugar, about ⅓ at a time, blending in starting on low speed, then on medium. Beat until fluffy, about 2 to 3 minutes.
Stir in the peanut butter and water on medium speed, mixing for about 1 minute. Scrape the sides and bottom of the bowl to make sure the mixture is well combined.
Chill the filling for about 30 minutes to firm up a bit. Scoop up 48 half-inch rounds of the peanut butter filling and place them on a rimmed baking sheet lined with parchment paper. (A mini-ice cream scoop makes quick work of this.) Chill while you melt the chocolate.
Place the chocolate in the top of a double boiler over medium-low heat. Stir the chocolate occasionally until it is almost melted. Remove the pan from the heat and continue stirring until the chocolate has melted completely. Line 48 cups of mini-muffin pans with parchment paper liners or paper liners. Spoon enough of the melted chocolate to cover the bottom of each liner, about 1-½ teaspoons. Tap the pans on the counter to level out the melted chocolate.
Set a round of peanut butter filling on top of the chocolate.
Cover the peanut butter with the remaining chocolate. Tap the pans on the counter to settle the chocolate around the peanut butter. Chill until set.
Keep the cups refrigerated or in the freezer. Makes 48 Chocolate Peanut Buttery Cups.
Parchment paper baking cup liners make for easy release. We used the mini baking cups for this recipe. https://amzn.to/48pgqtL
For mixing and baking, it’s hard to beat KitchenAid’s stand mixer. My Mom bought my first, a 5-quart over 30 years ago. I’ve moved up to the 7-quart, ideal for double batch of cupcakes, cookies, cakes, and breads. Sturdy enough for the thickest of doughs, efficient enough to produce creamy frostings! If you love baking and candy making, this is a must! https://amzn.to/4hkecjr
Chocolate Peanut Buttery Cups
Equipment
- Electric mixer
- Rimmed baking sheet
- Double boiler
- Mini muffin pans
- Parchment paper or paper liners, 48 mini
Ingredients
- ½ cup butter*, room temperature
- 2-¼ cup sifted powdered sugar
- 1 heaping cup creamy butter*
- 1 tablespoon 1 tablespoon water
- 5 packages semi-sweet baking chocolate, 4-ounces each
Instructions
- Cream the butter on medium speed until very light and creamy, about 1 to 2 minutes.
- Add the powdered sugar, about ⅓ at a time, blending in starting on low speed, then on medium. Beat until fluffy, about 2 to 3 minutes.
- Stir in the peanut butter and water on medium speed, mixing for about 1 minute. Scrape the sides and bottom of the bowl to make sure the mixture is well combined.
- Chill the filling for about 30 minutes to firm up a bit. Scoop up 48 half-inch rounds of the peanut butter filling and place them on a rimmed baking sheet lined with parchment paper. (A mini-ice cream scoop makes quick work of this.) Chill while you melt the chocolate.
- Place the chocolate in the top of a double boiler over medium-low heat. Stir the chocolate occasionally until it is almost melted. Remove the pan from the heat and continue stirring until the chocolate has melted completely.
- Line 48 cups of mini-muffin pans with parchment paper liners or paper liners. Spoon enough of the melted chocolate to cover the bottom of each liner, about 1-½ teaspoons. Tap the pans on the counter to level out the melted chocolate.
- Set a round of peanut butter filling on top of the chocolate. Cover the peanut butter with the remaining chocolate. Tap the pans on the counter to settle the chocolate around the peanut butter.
- Chill until set. Keep the cups refrigerated or in the freezer.
