Mini Dark Chocolate Peanut Butter Cups
It’s SO easy to make your own peanut butter cups! Only 3 ingredients for these mini dark chocolate peanut butter cups and healthier than anything you’d find at the store.
I can’t believe how easy these dark chocolate peanut butter cups are to make at home. If you can melt chocolate, then you can make these!
All you need is dark chocolate, peanut butter and a little coconut oil to help the chocolate melt. I also like to sprinkle on a little flaky sea salt, but that’s optional.
See below for step-by-step directions with photos, or scroll down to the full recipe below.
Ingredient Notes
- Dark Chocolate: You can use any dark chocolate chips that you’d like for these peanut butter cups. However, as the chocolate is such a big part of the recipe you’ll want to make sure that you like the taste. You can also use milk chocolate if you’d prefer.
- Peanut Butter: I like creamy, but you can also use chunky peanut butter. Additionally, you can use almond butter, cashew butter or any other type of nut butter.
- Coconut Oil: I always add a small amount of coconut oil to my chocolate when I melt it for ease, but you don’t have to. For easy melting, microwave the chips in 30-second intervals, then remove and stir well.
- Flaky Sea Salt: I like a little sprinkle of flaky sea salt (I use this one) to balance the sweetness of the chocolate, but it’s optional! I skip it when I’m making these for my kids.
How to Make these Peanut Butter Cups
Melt the Chocolate
In a microwave-safe bowl, melt the chocolate with a bit of coconut oil. Microwave the chocolate in 30-second intervals, then remove and stir, microwaving again for 30 seconds, until creamy and smooth.
Add the chocolate and peanut butter
Line a mini muffin tin with paper liners, then add a small layer of melted chocolate, followed by a dollop of creamy peanut butter. Place in the freezer for 20-30 minutes until hardened.
Add more dark chocolate and freeze
Remove from the freezer and add the rest of the dark chocolate. Sprinkle with sea salt, if desired, and freeze until hardened.
Tips for Success
To easily melt the chocolate, place the chips in a microwave-safe bowl along with a little coconut oil and heat for 30 seconds. Remove, then stir well and place back in the microwave and heat another 30 seconds, removing and stirring each time.
I like to use paper liners for easy removal.
Store leftover cups in a freezer-safe bag or container.
More Chocolate Recipes
- The Best Chocolate Cake
- Chocolate Olive Oil Cake
- No Bake Chocolate Peanut Butter Pie
- Salted Tahini Chocolate Chip Cookies
If you make these dark chocolate peanut butter cups, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
Mini Dark Chocolate Peanut Butter Cups
Equipment
- Mini Muffin Tin
Ingredients
- 10 ounces dark chocolate chips, dairy-free, if desired
- 1/2 teaspoon coconut oil
- 1/2 cup peanut butter
- Flaky sea salt, optional (like Maldon)
Instructions
- Place the dark chocolate into a large bowl with the coconut oil. Place in the microwave for 30 seconds, then remove and stir well, then place in the microwave again for 30 seconds, then remove and stir well. By now, it should be fully melted. If not, place the chocolate back in the microwave and melt for another 30 seconds.
- Lightly spray a mini muffin tin or line with mini muffin liners. Place a small amount of dark chocolate into the bottom of the liners, about a teaspoon or so. Add a teaspoon of peanut butter in each cup and then place in the freezer for 15 minutes. Cover each mini cup with the remaining dark chocolate and sprinkle with flaky sea salt, if desired.
- Place back in the freezer for at least 2 hours.