Dark Chocolate Peanut Butter Cups

Chocolate and peanut butter are such a classic combination. I don't think peanut butter cups need much explanation. Unless you live under a rock, you've eaten a peanut butter cup in your lifetime. Homemade, these are wonderful. Use dark chocolate and make a creamy peanut butter filling and these will be some of the most decadent desserts you've ever had. Just don't go overboard and make 50 of these unless you have someone to share with, otherwise you'll find yourself waking up in a gutter covered in peanut butter cup wrappers...

First, melt 5-6 ounces of good quality dark chocolate in the microwave (if you want to be technical, use a double boiler). Seperate 12 candy cups or mini-cupcake wrappers (which are slightly larger than candy cups) and pour in chocolate a quarter of the way. Use a pastry brush or clean paint brush to paint the chocolate up the sides. Don't go too far, you want to be able to peel off the wrapper when all is said and done!

Put these in the fridge while you make the peanut butter filling. Beat 1/4 cup creamy natural peanut butter, 1 tbl softened butter, and 2 tbl powdered sugar with a hand mixer until smooth. Once the chocolate is set, fill each cup with a small ball (yes, you can roll a ball) of the peanut butter filling and press in to fill.

Pour some more chocolate over the top and swirl around. Put back in the fridge to harden up.


Devour at a ridiculous pace or...share.

P.S. Next time I'm sure I'll learn how to actually temper the chocolate first. These should be kept in the fridge to keep the chocolate hard. <3

Dark Chocolate Peanut Butter Cups

5-6 ounces good quality dark chocolate
1/4 cup creamy natural peanut butter
1 tbl salted butter at room temp
2 tbl powdered sugar
12 candy cup wrappers or mini-cupcake wrappers

Melt the chocolate and pour enough in each cup to fill 1/4 of the way. Paint the chocolate up the sides using a pastry brush and put in the fridge to set.

Make the peanut butter filling by beating together the peanut butter, butter, and powdered sugar. Roll the filling into 12 balls and press into the chilled chocolate cups. Spoon more chocolate over the top and chill to set.