This dark chocolate peanut butter cups recipe is super easy and so good that you are going to have to hide them so you don’t eat them all.
Like most people, I have loved peanut butter cups since I was a small girl. The only thing I found ‘lacking’ from the cups I consumed was my beloved dark chocolate. You see, peanut butter cups were all made with milk chocolate back then, and although I like milk chocolate, I love dark chocolate.
L – O – V- E ❤️ !!
If given the choice, I would choose dark chocolate every time.
So, naturally, when I make peanut butter cups, I always make them with dark chocolate.
The peanut butter cups taste more robust and delicious with dark chocolate. So much so that most people who eat one of my cups ask what I did differently and when I tell them they declare these as their new favorite.
One other chocolate cups recipe: Marshmallow caramel
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Helpful tips
- I use two different chocolate chips, both are Ghirardelli. I use 60% cocoa large chips and normal sized bittersweet. But if you can’t find the 60% chips, then go with just bittersweet.
- I like to line the muffin pan with parchment paper baking cups as I like that they peel off easily.
- You can use a double boiler to melt the chocolate or a medium saucepan and a glass bowl. You can even microwave it, but I don’t like that option.
- After the peanut butter cups are done, you can either keep them in the freezer or refrigerator. The only thing you can’t do is leave them on the counter as they will begin to melt somewhat. Especially in the summertime.
How to make dark chocolate peanut butter cups
Pre-step
Take out a stick of butter and cut 2 tablespoons off of it and leave it out to soften. Place the rest of the butter back into the fridge.
Get a muffin pan and add baking cups. Also get a medium saucepan and a glass bowl to place on it to melt the chocolate.
Step one
Gather the chocolate chips.
Step two
Add 12 ounces of chocolate chips in a glass bowl and set aside.
Step three
Pour a few inches of water in a saucepan and set the heat to medium. When the water is nearly boiling, lower the heat and set the glass bowl on the saucepan.
Stir occasionally while the chocolate melts over the hot water.
Step four
Spoon a layer of chocolate in each baking cup using up the chocolate
Step five
Place the muffin pan into the freezer for 10 minutes for the chocolate to set.
Step six
During that time, gather the peanut butter, softened butter and confectioner’s sugar.
Step seven
Add peanut butter, confectioner’s sugar and butter in a mixing bowl and mix the ingredients together with a rubber spatula.
Step eight
Pull the muffin pan out of the freezer and spoon the peanut butter mixture on the chocolate.
Step nine
Place back into the freezer for another 10 minutes so the peanut butter can set.
Step ten
Add the rest of the chocolate to the glass bowl and set it again over the heated water, stirring it occasionally until the chocolate melts.
Step eleven
Pull the pan out of the freezer and spoon the rest of the chocolate over the peanut butter layer.
I bet you can guess what’s next!
Place the pan back in the freezer for an additional 10 minutes.
Time to eat them
I like to wrap the pb cups individually and freeze them. Mainly because I would eat them fast if they were just in the fridge.
Just know you shouldn’t store them on the counter as they may melt somewhat.
And now to cut into one.
YUM.
I hope you enjoyed the dark chocolate peanut butter cups recipe!
Other fun chocolate recipes
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Dark Chocolate Peanut Butter Cups
Ingredients
- 12 ounces bittersweet chocolate chips 60% cocoa Ghirardelli chips
- 12 ounces bittersweet chocolate chips
- ½ cup peanut butter
- ¼ cup confectioner’s sugar
- 2 tablespoons butter room temperature
Instructions
- Mix the two chocolate chips together, divide them in half
- Over a double burner melt ½ of the chocolate chips
- Line a muffin tin with parchment paper cups
- Spoon melted chocolate in the cups, place in the freezer for 10 minutes
- Place peanut butter, confectioner’s sugar and butter in a bowl and mix with a spatula
- Take muffin pan out of freezer and spoon peanut butter on top of chocolate layer
- Place back in the freezer for 10 minutes
- Melt the other half of the chocolate over the double boiler and spoon melted chocolate on top of the set peanut butter
- Place back in the freezer for 10 minutes
- Take out and unwrap each peanut butter cup
- Serve immediately or place in refrigerator until ready to serve
- I cut mine with a knife before I eat them because they are hard from the freezer
- Eat
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- I use two different chocolate chips, both are Ghirardelli. I use 60% cocoa large chips and normal sized bittersweet. But if you can’t find the 60% chips, then go with just bittersweet.
- I like to line the muffin pan with parchment paper baking cups as I like that they peel off easily.
- You can use a double boiler to melt the chocolate or a medium saucepan and a glass bowl. You can even microwave it, but I don’t like that option.
- After the peanut butter cups are done, you can either keep them in the freezer or refrigerator. The only thing you can’t do is leave them on the counter as they will begin to melt somewhat. Especially in the summertime.
Ashley@CookNourishBliss
I would definitely choose dark chocolate every single time as well! These are calling my name! I’m in that afternoon snack time and wish I had one right now!
Elaine
Too bad there wasn’t an underground shoot between your house and mine, like on the jetsons! I’d shoot one over to you. 😉
Chris
The dark chocolate makes these really special!! Love them. (Wish I had one now.)