Mini Peanut Butter Cups
I have fond Easter memories of pastel “grass”-packed baskets brimming with yummy sweet treats, hours of playing with my cousins (some of the time spent swapping said treats), and a huge meal with the whole family to cap the day off. Since Ryan and I don’t have any family here in LA, Easter isn’t what it used to be. And even though it’s been a long time since I’ve had an Easter basket, I still love my sweets!
Peanut Butter Cups are one of my all-time favorite candies, but I rarely make them. Part of the reason for that is the fact that they’re a little time-consuming, and – I’ll be honest – kind of a pain in the butt. Usually I’m telling you about how much I love easy recipes, and while these aren’t necessarily hard to make, they’re definitely a little bit fussy. So I can’t tell you guys that these are ready in no time at all, but I can tell you that they’re so worth the time it takes to make them!
I looked for recipes online for inspiration, and then I kind of made this up as I went. Depending on the chocolate that you use, you may find that you need to add a bit more sugar to the filling. Also, I used too much cocoa butter when I made these, so even though the chocolate was really silky and creamy in the finished cups, it was a little harder to work with while it was melted because it was so fluid.
I didn’t have quite enough PB filling for this amount of chocolate, but I also filled my cups pretty high. (I’d recommend leaving the top of your paper cup uncovered so that it’s easier to remove the candy from the lining.) And if you find that you don’t have enough filling, you can always double the recipe.
Since I still have some of these leftover in the freezer, I probably won’t be making them anytime soon. When I do get around to it, I’ll make sure to update the recipe for you guys. In the meantime, here’s the recipe I used this time around, but with the cocoa butter adjusted so that the chocolate will hopefully be easier for you to work with. And if you don’t have cocoa butter, you can just omit it all together.
Mini Peanut Butter Cups
2 cups chopped bittersweet chocolate
2 tablespoons cocoa butter
1 cup all-natural peanut butter
1/2 cup + 2 tablespoons organic powdered sugar, sifted
2 teaspoons vanilla
Melt the chocolate and cocoa butter together in a metal pan set on top of a pot of simmering water (or in a double boiler).
While the chocolate is melting, prepare the filling by mixing together the peanut butter, powdered sugar and vanilla extract.
Once the chocolate is melted, spread a small amount in a mini paper muffin liner, and spread it up the sides with a small spoon. Chill the coated cups until the chocolate is set.
Once the chocolate has hardened, put about a teaspoon of filling into each cup, and smooth it out a bit with the back of a spoon or your finger. Top the peanut butter filling with melted chocolate, and chill the cups again until the chocolate is set.
You can store these in the fridge or freezer so they’ll last longer, but that’s if you can manage to not eat them all at once!