Why do peanut butter cups always come in packs of two? Who decided that was enough?
Milo, a small but clever stoat, had spent many nights sniffing the intriguing, nutty scent drifting from the chocolate factory’s loading docks. He didn’t know what it was—only that it smelled important. One night, as he watched from the shadows, something tumbled off a delivery truck, landing just within reach. Without hesitation, he darted forward, snatched it up, and bolted into his burrow without looking back.
Under the glow of a firefly, he carefully peeled away the paper with his teeth. His first bite cracked through a crisp chocolate shell, sending shivers of delight down his spine. But then—oh, then—his teeth sank into the creamy peanut butter center, and his world shifted. Sweet and salty, a perfect bite. By the time he finished, he was already craving more.
And then he remembered—his date with Lina. He had been searching for something special to impress her, something better than the usual root or berry. This was it. The perfect gift. So, night after night, he returned to the factory, searching for another one of those magical treats.
Days passed before luck struck again. Another peanut butter cup. He carried it home like a prized jewel, setting it carefully on a patch of moss. When Lina arrived, he nudged it toward her, holding his breath as she took a bite. Her whiskers twitched, her eyes widened, and then—she smiled.
Main ingredients for Chocolate Peanut Butter Cups
- Chocolate
- Peanut Butter
- Salt
- Ground Nuts
What’s the best chocolate to use for these cups?
The best chocolate for homemade peanut butter cups depends on your preference, but since you’re making them from scratch, you have endless options. You can use dark, milk, white, hazelnut, or even nougat chocolate—whatever suits your taste! Just make sure the chocolate isn’t too soft, so it holds up well. If you want to play it safe, couverture or basic dark chocolate works best. Both melt smoothly, set firmly, and create that perfect snap. No matter what you choose, you really can’t go wrong!
Can I make peanut butter cups without peanuts?
It might sound surprising, but yes, you can absolutely make peanut butter cups without peanuts! Technically, they’ll be nut butter cups instead, but the concept stays the same. You can use almond, cashew, hazelnut, or even pistachio butter if you’re feeling fancy. Just keep in mind that many of these alternatives are a bit runnier than peanut butter. To thicken the filling, simply mix in a little extra ground nuts for a firmer texture.
What mold can I use?
You have plenty of options when it comes to molds for peanut butter cups! I prefer using muffin or cupcake molds since they’re easy to work with and create that classic shape. However, you can also use any parchment-lined baking sheet and pour the chocolate into freeform shapes like peanut butter squares or even cones if you’re feeling creative. If you want bite-sized treats, look for small cupcake or praline paper molds, which are often available in baking supply stores. No matter what mold you choose, the result will be delicious!
How do I get a smooth or cracking chocolate cover for peanut butter cups?
Everyone has their preferences. I personally love a hard shell that cracks open in your mouth, but some people prefer a softer, smoother chocolate coating. If you want the firm, snappy shell, simply let the cups chill longer or put them into the freezer. If you prefer a softer bite, avoid freezing and keep them only in the fridge or at room temperature. You can also stir in some extra ingredients while melting the chocolate: one to two tablespoons of vegan cream, or a mix of one tablespoon plant milk and one tablespoon vegan butter. This will keep the chocolate softer, even once chilled.
How can I store my peanut butter cups?
How you store your peanut butter cups depends on your preference! If you like them extra crunchy with a firmer filling, the freezer is a great option. Personally, that’s my favorite way to keep them. However, if you prefer a softer peanut butter center, storing them in the fridge or even at room temperature works just fine. Just keep in mind that the cooler they are, the longer they stay fresh and delicious. But if they’re in a much more visible place like your dinner table or the fridge they won’t last long anyway, so you won’t have to worry about that.
The Ultimate Chocolate Peanut Butter Cups
Equipment
- 12 Cupcake Paper Shells
Ingredients
- 200 grams/ ¾ cups Peanut Butter chunky or smooth
- 50 grams/ ½ cup Ground Almonds or different ground nuts
- 200 grams/ 1 ¼ cups Couverture Chocolate
- Salt
Instructions
- Gently mix the peanut butter with the ground nuts and a pinch of salt. Don’t be afraid to add more salt, it enhances the flavor! Once combined, place the mixture in the freezer for about an hour to firm up.
- Melt 75g of the chocolate and spoon a little more than a teaspoon into each cupcake liner. Gently shake or tilt the molds to spread the chocolate evenly across the bottom. Place them in the fridge to set for about 10 minutes
- Once the chocolate has hardened, take the peanut butter mixture out of the freezer. Place a teaspoon of the firm mixture in the center of each chocolate base and press it gently to flatten slightly.
- Melt the remaining chocolate, then carefully spoon it over each peanut butter center. Shake or swirl the cups lightly to ensure an even coating. Return them to the fridge or freezer and let them set for about 10 minutes. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂 And if you enjoyed baking these cups, make sure to check out these simple gluten-free pumpkin muffins next.
