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Homemade Peanut Butter Cup recipe made with a handful of ingredients & so much better than store bought versions. These mini peanut butter cups are a fun, festive addition to holiday candy trays!
These homemade peanut butter cups are a great treat to make and share with family and friends at your next get together or event. Everyone will go crazy for these homemade candies. The combination of flavors in this chocolate candy recipe is phenomenal. It is no secret that peanut butter and chocolate are the perfect pair.
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Homemade Peanut Butter Cups
Dare I say that these chocolate peanut butter cups are even better than their store-bought competitors? From the light, buttery filling inside, to the smooth chocolate coating, every bite is as satisfying as the last. These homemade chocolate and peanut butter treats will satisfy any sweet craving you may have.
This candy recipe is made in a mini muffin pan, meaning there will be lots of tasty treats to snack on for weeks to come. Give this amazing recipe a try and see just how delicious these homemade peanut butter cups are!
Why you’ll love these homemade peanut butter cups
- You can use your favorite chocolate. Make some tasty dark chocolate peanut butter cups for a slightly healthier version, or keep it classic with some milk chocolate. White chocolate would also taste incredible and be great for a seasonal version.
- Simple ingredients. We use very basic ingredients to make this recipe, like peanut butter, chocolate, shortening, and powdered sugar. You most likely have several of the ingredients on hand already, making any necessary shopping trips pretty simple and short.
- The process is quick! Even though you are making over 30 peanut butter cups, the process to make them is very easy to follow. It all happens rather fast too, thanks to the fridge for making our chocolate to set a little more quickly.
Peanut Butter Cup Ingredients
Chocolate chips: You will need 2 ⅓ cups of milk chocolate chips, but you could swap them out for semi-sweet chocolate or even dark chocolate if preferred.
Shortening: Use 2 teaspoons of shortening to help the chocolate melt down smoothly and evenly.
Powdered sugar: Using 1 ¾ cups of powdered sugar will make the filling thick and sweet.
Peanut butter: Add in 1 cup of creamy peanut butter for a smooth filling, but if you want a little crunch, you can use crunchy peanut butter instead.
Butter: You need ¼ cup of salted butter, which is at room temperature. This will make the filling rich in taste so that it can “melt in your mouth.” You could also use unsalted butter if that’s what you have on hand, but you will want to add in ⅛ teaspoon of salt if you do this.
Vanilla extract: Use 1 ½ teaspoons of vanilla extract for added flavor in this homemade candy.
Salt: To bring out the flavors and really enhance this treat, add in 1 teaspoon of salt.
How to make this Peanut Butter Cup Recipe
Prep
Begin by lining a mini muffin pan with mini muffin pan paper liners. Note, you may have to do this in batches, depending on the size of your pan. Set the pan aside.
Melt chocolate
In a medium size bowl, add in half of the chocolate chips and 1 teaspoon of shortening, heat in the microwave for 1 minute and 30 seconds, stopping every 30 seconds to stir until it is completely melted and smooth. It is very important to stop every 30 seconds and stir when melting the chocolate. This will prevent any scorching, which would make the chocolate have a bitter taste.
Chocolate base
Once the chocolate has melted completely, spoon about 1 teaspoon of chocolate into the bottom of each paper liner.
Then use the back of a spoon to drag the chocolate up the sides of the paper liners and allow the excess chocolate to pool at the bottom of the liner.
Once all of the liners have been coated with chocolate, place the mini muffin pan into the fridge to chill for 5 minutes.
Filling
While the chocolate is setting, begin making the filling.
In a medium size bowl, combine the powdered sugar, peanut butter, softened butter, vanilla extract, and salt. Whisk by hand or beat with an electric mixer, until smooth and well combined. Set aside.
Top layer of chocolate
Once the chocolate in the paper liners has set, remove the pan from the fridge.
In a small bowl, microwave the remaining chocolate chips and shortening. Place into the microwave for 1 minute and 30 seconds, stopping to stir every 30 seconds until completely smooth. Once fully melted, remove from the microwave.
Assemble
Proceed to scoop out about 1-1.5 teaspoons of the peanut butter mixture and place it into the chocolate-coated muffin liners. This amount should be enough to fill the muffin liners, leaving just a little space at the top for more chocolate.
Once all the liners have been filled with peanut butter, spoon enough of the melted chocolate over the top to cover the peanut butter and smooth out the top.
Let set
After all the peanut butter cups have been made and covered in chocolate, let them set until the chocolate has hardened before serving. You can speed this process up by returning the muffin pan to the fridge for about 10 minutes.
Serve and enjoy!
Tip for Adding Peanut Butter Filling
If you are having trouble scooping the peanut butter filling into the muffin cavities, you can use a piping bag instead. Simply spoon the peanut butter filling into a piping bag, cut the tip off, and then pipe the filling into the chocolate-coated liners.
Peanut Butter Cup Recipe
Peanut Butter Cup Recipe is an amazing homemade version that is so delicious and sure to surpass the store-bought candy option. Everything about these homemade peanut butter cups is perfect, from the simple steps to the end results, they do not disappoint!
Print Pin Rate
Course: Candy, Dessert, No-Bake Dessert
Cuisine: American
Keyword: Peanut Butter Cup Recipe
Prep Time: 15 minutes minutes
Cook Time: 0 minutes minutes
chilling time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 36 mini cups
Calories: 138kcal
Author:
Ingredients
Chocolate Coating
- 2 ⅓ cups milk chocolate chips or semi sweet
- 2 tsp shortening
Peanut Butter Filling
- 1 ¾ cup powdered sugar
- 1 cup creamy peanut butter
- ¼ cup salted butter room temp
- 1 ½ tsp vanilla extract
- 1 tsp salt
US Customary – Metric
Instructions
Prep: Begin by lining a mini muffin pan with mini muffin pan paper liners. Note, you may have to do this in batches, depending on the size of your pan. Set pan aside.
Melt chocolate: In a medium size bowl, add half of the chocolate chips and 1 teaspoon of shortening, heat in the microwave for 1minute and 30 seconds, stopping every 30 seconds to stir, until it is completely melted and smooth. It is very important to stop every 30 seconds and stir when melting the chocolate, this will prevent any scorching, which would make the chocolate have a bitter taste.
Chocolate base: Once the chocolate has melted completely, spoon about 1 teaspoon of chocolate into the bottom of each paper liner. Then use the back of a spoon to drag the chocolate up the sides of the paper lines and allow the excess chocolate to pool at the bottom of the liner. Once all of the liners have been coated with chocolate, place the mini muffin pan into the fridge to chill for 5minutes.
Filling: While the chocolate is setting, begin on the filling. In a medium size bowl, combine the powdered sugar, peanut butter, butter, vanilla extract, and salt, whisk by hand, or beat with an electric mixer, until smooth and well combined. Set aside.
Top layer of chocolate: Once the chocolate in the paper liners has set, remove the pan from the fridge. In a small bowl, microwave the remaining chocolate chips and shortening. Place into the microwave for 1 minute and 30 seconds, stopping to stir every 30 seconds until completely smooth. Once fully melted, remove from the microwave.
Assemble: Proceed to scoop out about 1-1.5teaspoons of the peanut butter mixture and place it into the chocolate-coated muffin liners. This amount should be enough to fill the muffin liners, leaving just a little space at the top for more chocolate. Once all the liners have been filled with peanut butter, spoon enough of the melted chocolate over the top to cover the peanut butter and smooth out the top.
Let set: After all the peanut butter cups have been made and covered in chocolate, let them set until the chocolate has hardened before serving. You can speed this process up by returning the muffin pan to the fridge for about 10 minutes. Serve and enjoy!
Notes
This Peanut Butter Cup Recipe is simply heavenly, it is easy to make and the results are a tasty treat. These homemade peanut butter cups are great to make and share at many different occasions, it makes 36 mini treats!
Nutrition
Serving: 1mini cup | Calories: 138kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 114mg | Potassium: 41mg | Fiber: 1g | Sugar: 14g | Vitamin A: 66IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.3mg
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How long are peanut butter cups good for?
These peanut butter cups can be kept stored in an airtight container for up to 1 week. Depending on your preferences, you can keep them at room temperature or in the fridge.
Can I freeze peanut butter cups?
Yes! These peanut butter cups freeze really well. Simply store them in a freezer baggie or container and freeze them for up to 3 months. Once ready to consume, place them on the counter at room temp for a few minutes.
Cups to Tablespoons Conversion Chart
1 Cup | 16 TBSP | 8 fl oz | 240 ml | 48 tsp |
¾ Cup | 12 TBSP | 6 fl oz | 180 ml | 36 tsp |
½ Cup | 8 TBSP | 4 fl oz | 120 ml | 24 tsp |
⅓ Cup | 5 TBSP + 1 tsp | 2.7 fl oz | 80 ml | 16 tsp |
¼ Cup | 4 TBSP | 2 fl oz | 60 ml | 12 tsp |
In the chart above, the abbreviations are as follows:
TBSP = Tablespoons
Fl oz = Fluid Ounces
ml = milliliters
Tsp = teaspoons
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This Peanut Butter Cup Recipe is an incredible homemade treat that is so delectable and is sure to surpass the store-bought option. Everything about these homemade peanut butter cups is amazing. From the easy steps to the end results, they do not disappoint!