If you haven’t learned yet, I have a little obsession with chocolate. And cupcakes. Now that I think about that, what’s “a little” obsession anyway. Obsessions by nature can’t be little. So away with the oxymoron and let’s just get to the point… I have a serious problem when it comes to chocolate. Dark Chocolate has been a more recent love of mine and the phrase, “you had me at hello” can be rephrased to, “you had me at chocolate.”
I made these Chocolate Peanut Butter Cups on a whim and it was a great success worth sharing. These cups are only 5 ingredients and can be (should be if you’re a 21st century baker) made in the microwave. This recipe yields 2 dozen mini cups so adjust accordingly.
- 1/2 cup creamy peanut butter (as you can see, I used crunchy because I didn’t have creamy. It worked but creamy would have been smoother)
- 2 tbsp. butter
- 1/4 cup brown sugar
- 1/3 cup powder sugar
- 2 cups of chocolate morsels – 1 cup dark and 1 cup milk – or any combo you want
Mix in the peanut butter until it is creamy.
Add the brown sugar and powdered sugar.
Mix until everything is combined.
Caution: Do not attempt to eat these at this step. If you do, you might not make it to the finished product because this peanut butter mixture is amazing! – ok, give it a try, but I’m warning you!
Roll the peanut butter into 2 dozen balls. Flatten them slightly. Think the center of Reese’s shape sizes. Note: they don’t be perfect but you want to have the chocolate cover all sides of the PB in the mini cupcake tins.
Now for the second best part of this (only 2 parts to this recipe). CHOCOLATE!
Combine 1/2 cup of dark chocolate and 1/2 cup of milk chocolate in a microwave safe bowl. Melt in the microwave, stirring every 2o seconds. Once the chocolate is melted, spoon a thin layer in the bottom of 2 dozen cupcake tins. Put these in the fridge for about 5 minutes, until the chocolate is hard.
Step 2 is to add the peanut butter balls/rounds/flats – how about clusters – to the chocolate.
Finally, melt the remaining chocolate in the microwave. Cover the peanut butter clusters entirely in chocolate. Drop the pan a few times to flatten out the chocolate. Put the cups back in the fridge until they are completely hard.
I left these in the fridge until just before ready to serve. I know these don’t look like the prettiest things I’ve ever made but that was my strategy…. looks can be deceiving and if these were judged on their looks, no one would want them. Which means more for me!
I must say, these are simple, yet rich and amazing. Next time I think I will go 100% dark chocolate (more antioxidants, right?!) and definitely creamy PB.