(Organic) Homemade Peanut Butter Cups

Name: Homemade Peanut Butter Cups
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 6 oz chocolate, 1 cup or half a package of chocolate chips; 1/4 c creamy natural peanut butter; 2 T powdered sugar; 2 T coconut flour, or almond meal

By Inger Apr 12, 2014 Chocolate, Desserts & Snacks, Easter/Spring, vegan, Vegetarian Recipes 22 Comments

The past week has been busy with new recipes. When I made a commitment to eat from my pantry this month… for better or for worse, I included my kids’ Easter Baskets. After all I made organic homemade peeps last year! This year’s first new Easter Basket treat is homemade peanut butter cups–also organic, though that of course is optional.

Organic Homemade Peanut Butter Cups

It took a few tries to get these right. The first recipe I used resulted in a runny peanut butter center. Good if you kept them in the refrigerator, but not so good once they had warmed up. Crossed that one off.

Failed Peanut Butter Cups

Next I tried thickening my runny natural peanut butter with almond meal (aka almond flour, aka ground almonds). I had it on hand and I thought it worked pretty well. Then daughter #3 got home, took a taste and wrinkled up her nose. I don’t know how she could tell, but she’s the princess and the pea of new recipes.

In the end, I broke down and bought $1 worth of coconut flour (after debating just adding more powdered sugar) which worked like a charm. Sometimes you just gotta compromise.

My other innovation was technique. Since I was now going for a denser center, I knew I wasn’t going to able to drizzle it in like I did for the first batch. In the end I just picked up a pinch of peanut butter filling, rolled it into a ball and flattened it slightly. I figured I could set it on the bottom chocolate instead.

Flattening Balls of Homemade Peanut Butter Cup Filling

Creating bottom layer of PB Cup–Dollop chocolate, then bang tray to flatten

Set flattened ball of PB on dollop of chocolate

If you try these, feel free to play with the ingredients in your filling. Depending on how thick your peanut butter starts out (mine was exceptionally runny) and whether you feel like searching for coconut flour (I personally thought the almond meal was fine), you can make adjustments. Just aim for a filling that you can mold and that tastes good to you (and your pickiest child).

Organic Homemade Peanut Butter Cups, up close

Homemade Peanut Butter Cups

Yield: 12

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients

6 oz chocolate, 1 cup or half a package of chocolate chips
1/4 c creamy natural peanut butter
2 T powdered sugar
2 T coconut flour, or almond meal

Instructions

Insert muffin cup liners in a mini muffin pan that holds 12.
Mix peanut butter, powdered sugar and coconut flour until well combined. Form into 12 small balls.
Melt chocolate in a double boiler (recommended since it holds temperature better) or microwave (slowly and carefully).
Drop a dollop of chocolate in each of three muffin cups. Bang pan on counter to flatten chocolate. Pick up peanut butter ball and flatten slightly. Place on chocolate, pressing down slightly, so chocolate starts to move up side. Do this for the other two prepared cups.
Spoon chocolate on top of peanut butter in the first cup . Spread with spoon to cover. Repeat with other two prepared cups.
Working three cups at a time, repeat the above until all 12 are done.
Cool at room temperature (or in the refrigerator if you can’t wait) until solidified.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 33mgCarbohydrates: 18gFiber: 3gSugar: 13gProtein: 5g

Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tagged on: easter, eating organic, homemade easter candy, homemade peanut butter cup, homemade peanut butter cups

22 thoughts on “(Organic) Homemade Peanut Butter Cups”

Heather Apr 16, 2016 at

Um, you’re forgetting the Vanilla Extract/flavor.
I tried to make a chocolate peanut butter cup creamy thing myself, I used Maple, and I think coconut flour, and cocoa powder, but it didn’t taste like Reese’s, so I then added some honey and vanilla flavored almond milk, and I’m pretty sure it was the vanilla flavor that was missing, ’cause then it tasted just like Reese’s.
I could add the vanilla myself, but I am not certain of the measurement, maybe 1/2 teaspoon?
But, I have to be certain that the extract is gluten free and no wheat or rye or barley was used to make the alcohol, otherwise I get dizzy unless the alcohol doesn’t burn off or something when it’s not baked.

Reply ↓
1. Inger Post authorApr 16, 2016 at
  
  Have you ever tried vanilla powder Heather? It will add the flavor without adding liquid or alcohol. There should be a number of places to get it on the internet. I smiled at the suggestion of vanilla because I do use it so much–for example I won’t make anything mint flavored without vanilla (I think it mellows it)!
  
  Reply ↓
Heather Nov 30, 2015 at

Hahahaha… the failed one looks like a “peanut butter cup vampire”! lol.
I don’t mean to laugh at the failure, I just find it funny because of what it reminds me of.
You know, one thing you could do is swirl the chocolate around in the paper muffin cups and then put the filling in… and then no more “peanut butter cup vampires”!
But, I do love your idea to make the peanut butter not so pliable, then when one bites into it it doesn’t turn back into a peanut butter cup vampire getting it’s “blood” all over you.

Reply ↓
1. Inger Post authorNov 30, 2015 at
  
  I always have to laugh at failure, Heather–happens so often testing new recipes! But perhaps I should go back to the runny “vampire” version if I make these for Halloween 😉
  
  Reply ↓
Pingback: Ad-Libbing All Natural Easter Eggs - Art of Natural Living
Lex Nov 16, 2014 at

did you use a regular cupcake tin or mini cupcakes? This look amazing! Thank you!

Reply ↓
1. Inger Post authorNov 17, 2014 at
  
  These were made in a mini cupcake tin. As good as they are, I’m not sure I could eat one as big as a real cupcake!
  
  Reply ↓
Needful Things May 11, 2014 at

You are the best! Seriously!
I love PB cups but find Reese’s a tad bit too sweet for my personal taste. By making my own I have some control over that because I can use dark chocolate – problem solved! Thank you!

Reply ↓
1. Inger Post authorMay 11, 2014 at
  
  I prefer my sweets with dark chocolate too–I hope you to try them.
  
  Reply ↓
Beth Apr 17, 2014 at

Ooh, this looks good. I love peanut butter cups!

Reply ↓
1. Inger Post authorApr 20, 2014 at
  
  Aren’t they just one of the best, Beth! They don’t even need to be homemade to be good!
  
  Reply ↓
Pingback: Healthy Gummy Candy-Organic, Two Ingredients! | Art of Natural Living
Louise Apr 13, 2014 at

Who is this person whipping up Homemade Peanut Butter Cups? Why it’s Inger, Wonder Cook extrodinaire, lol…

Peanut Butter Cups are my absolute downfall! I have given them up for the time being but, I fully intend on celebrating Easter with at least one. I sure wish it could be just one, or two of yours Inger. I’m sure they are the yummiest!

Thank you so much for sharing, Inger…

Reply ↓
1. Inger Post authorApr 20, 2014 at
  
  I wish you could have some of mine too Louise! Someone will just need to figure out that sending food over the internet thing we keep wishing for.
  
  Reply ↓
Lisa @ Lisa Living Well Apr 13, 2014 at

Yum! One of my favorite combinations is chocolate and peanut butter! Can’t wait to make these.

Reply ↓
1. Inger Post authorApr 20, 2014 at
  
  This really was a dangerous one Lisa. Especially because (now that I have the coconut flour), they ingredients are things people may just have around!
  
  Reply ↓
Freeda Baker Nichols Apr 13, 2014 at

This is so cool, and I’m sure I would love them! This recipe is tempting! Why does it look so easy when you do them, Inger? It would be hard for me, I think. One day I just might try them.

Reply ↓
1. Inger Post authorApr 20, 2014 at
  
  Oh Freeda, I laughed. It looks easy because if the recipe turns out to be hard I throw it away and you never see it in a post! I could tell such stories!
  
  Reply ↓
yummychunklet Apr 13, 2014 at

Oooh, a healthy version of this Easter classic! Yum!

Reply ↓
1. Inger Post authorApr 20, 2014 at
  
  The only problem is all that repeated testing wasn’t so healthy. But now that I have it down… 😉
  
  Reply ↓
Choc Chip Uru Apr 13, 2014 at

These peanut butter cups look so lovely, the chocolate looks so smooth and delicious on top of the creamy filling 😀

Cheers
Choc Chip Uru

Reply ↓
1. Inger Post authorApr 13, 2014 at
  
  Thanks! Luckily I need save the remaining PB cups for Easter baskets, so I had to stop sampling them 😉
  
  Reply ↓

Art of Natural Living

Enjoying the Green Life