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    Home » Desserts » Chocolate » Dark Chocolate Peanut Butter Cups

    Dark Chocolate Peanut Butter Cups

    Last updated on July 12, 2021. Originally posted on August 3, 2016 By Elaine 3 Comments

    68 shares
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    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.

    Vertical view of a stack of peanut butter cups on a white plate

    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

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

    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.

    A glass measuring cup on its side with chocolate chips spilling out of it

    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

    First layer of melted chocolate in baking cups in the muffin pan

    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.

    Peanut butter, butter and confectioner's sugar on the table

    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.

    Peanut butter on top of the chocolate in the muffin pan

    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.

    Spooned melted chocolate added to the muffin tins

    I bet you can guess what’s next!

    Place the pan back in the freezer for an additional 10 minutes.

    The chocolate cups still in the muffin pan but right out of the freezer

    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.

    A white plate with a split peanut butter cup and three other cups in a stack

    YUM.

    I hope you enjoyed the dark chocolate peanut butter cups recipe!

    Other fun chocolate recipes

    • Marshmallow cups
    • Peanut butter balls
    • Guinness truffles
    • Muffins

    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!

    Vertical view of a stack of peanut butter cups on a white plate - square

    Dark Chocolate Peanut Butter Cups

    These delicious dark chocolate peanut butter cups are best hidden away in the freezer so you won’t eat them all! Just a warning.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Candy
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Total Time: 35 minutes
    Servings: 12 peanut butter cups
    Calories: 395kcal
    Author: Elaine Benoit

    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

    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.

    Nutrition

    Serving: 1cup | Calories: 395kcal | Carbohydrates: 36g | Protein: 7g | Fat: 25g | Saturated Fat: 18g | Cholesterol: 5mg | Sodium: 126mg | Potassium: 428mg | Fiber: 2g | Sugar: 22g | Vitamin A: 60IU | Vitamin C: 0.2mg | Calcium: 176mg | Iron: 0.9mg
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    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Ashley@CookNourishBliss

      August 04, 2016 at 4:38 pm

      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!

      Reply
      • Elaine

        August 05, 2016 at 11:08 am

        Too bad there wasn’t an underground shoot between your house and mine, like on the jetsons! I’d shoot one over to you. 😉

        Reply
    2. Chris

      September 25, 2017 at 4:36 pm

      The dark chocolate makes these really special!! Love them. (Wish I had one now.)

      Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

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