A couple weekends ago, my amazing mom surprised me with the cutest little gift from Le Creuset. It was these mini heart-shaped silicone baking cups. I knew I had to use them immediately, and for some reason, I instantly thought of using them to make peanut butter cups. I thought the size would be perfect, not to mention I knew the silicone material would lend perfectly to removing them from the cups once they were completed and ready to be eaten. Plus, I’ve always loved the store-bought peanut butter cups, but I couldn’t help but think that I could recreate them on my own, and with a lot less (bad) ingredients than what the store-bought kind has.
So this weekend, I played around with a few different ingredients and in no time, I ended up with the perfect peanut butter cups. In a few simple steps and with a little patience, I had a giant batch of these ready to be eaten. Complete with a smooth creamy peanut butter center that melts in your mouth. Coated in a hard milk chocolate outer shell that sweetens it all up. And so itty bitty that there’s zero shame in popping these like they’re M&Ms. I couldn’t help and sneak one as dessert after every. single. meal.
Peanut Butter Cups
(Makes 24 candy cups)
2 cups milk chocolate chips
1 1/3 cup confectioners sugar
1 cup creamy peanut butter, at room temperature
2 tbsp unsalted butter, at room temperature
In a double boiler (my personal preference), or in the microwave in 30-second increments, melt the chocolate. Using a small pastry brush, brush a thin even coating on the inside of each candy cup, being sure not to leave any paper exposed on the inside. Freeze for 10 minutes.
While the cups are in the freezer, prepare the filling; in the bowl of a stand mixer, mix the confectioners sugar, peanut butter, and butter until smooth, about 2-3 minutes. Transfer the mixture to a piping bag with a large opening (about 1/2″ diameter). Pipe the mixture into the frozen cups to about 1/8″ from the top. Smooth with an icing spatula.
Transfer the remaining melted chocolate to another piping bag with a small opening (about 1/4″ diameter). Pipe the chocolate onto the tops of the cups to the rim. Smooth with another icing spatula and return to the freezer for another 10 minutes.
Once completely frozen, remove the paper cups from each peanut butter cup. The colder the cups are, the easier (and less messy!) it will be to remove the paper. Serve immediately or store in the refrigerator.
– chocolate on,