With classic flavors and the ingredients of your choice, you can make Homemade Peanut Butter Cups your way. Consider organic, gourmet chocolate, sugar free or more. Yum!
It’s been years ago now since I created this recipe for Organic Homemade Peanut Butter Cups. I’d been challenged to make Easter baskets that were 100% homemade plus natural and organic. It was daunting, but a labor of love.
You see Homemade Peanut Butter Cups are a treat–for Easter or any time. (And I consider them essential for some holidays including Halloween and Christmas! )Whether you’re making them for a challenge, to use your favorite chocolate or simply for fun, it’s all good!
Making DIY Peanut Butter Cups is even a project you could consider doing with kids. While you might not want them pouring melted chocolate, they could easily make the peanut butter filling (see below).
Hmm, Father’s Day is coming up…
Why You’ll Love This!
Tasty. Commercial peanut butter cups are amazing. So how good do you think homemade will be!
Festive. Homemade candy just feels special! And it’s extra nice for holidays and special events.
Control the Ingredients. Want to go all organic? Eliminate corn products? Use the very best dark chocolate? Go for it.
No peanut butter line. My recipe/technique leaves no peanut butter showing on the outside of the PB cup (like some recipes). If your kids are as picky as mine, you’ll know where I’m coming from!
What You’ll Need
- Chocolate. This provides the chocolate flavor and creates the outside of the peanut butter cup. I recommend real chocolate rather than candy melts. It can be good chocolate chips or bars and you can use milk, semi-sweet or dark, per your preference.
- Creamy natural peanut butter. This provides the peanut butter flavor and fills the inside of the cup.
- Powdered sugar. This sweetens and slightly thickens the peanut butter.
- Coconut flour or almond meal. This thickens the peanut butter more, as needed.
- You’ll need mini (or regular) cupcake liners.
Step by Step Directions
Insert muffin cup liners in a mini muffin pan that holds 12.
Mix peanut butter and powdered sugar until well combined. Mix in enough coconut flour until you have a peanut butter mixture that at room temperature is moldable. Form into 12 small balls and flatten slightly. You’ll want them smaller than the inside of the muffin cups.
Melt chocolate in a double boiler (recommended since it holds temperature better) or microwave. Drop a dollop of chocolate in each of three muffin cups.
Bang pan on counter to flatten chocolate.
Place slightly flattened peanut butter ball on chocolate, pressing down gently, so chocolate starts to move up side. Do this for the other two prepared cups.
Spoon chocolate on top of the peanut butter in each cup and spread with spoon to cover. Working three cups at a time, repeat the above until all 12 are done.
Cool at room temperature (or in the refrigerator if it’s warm) until solidified.
How to Serve
This is a fun dessert or snack to serve anytime. And Homemade Peanut Butter Cups will be right at home on a cookie or candy platter. Or take them upscale by accenting a cheese or charcuterie board.
They’re also very nice for holidays. Include some in your Easter baskets or bag up a few for a holiday or teacher’s gift. Serve at a Halloween party or mix in with your Christmas cookies.
You can’t go wrong with Peanut Butter Cups!
Variations and Special Diets
Quality dark chocolate lover? Use your favorite in these! Peanut allergy? Go with almond or cashew butter.
Doing keto or low carb? Use a sugar free chocolate and a powdered sugar substitute (I like allulose).
And if the shaping is too putzy, go with Peanut Butter Balls instead!
Tips & FAQs
As indicated, different brands of peanut butter can be very different in terms of thickness. To deal with this, you can adjust the coconut flour, which serves as a thickener, as needed.
I’ll admit it took a few tries to create a good recipe. The first attempt resulted in a runny peanut butter center which was good only if you kept them in the refrigerator. Crossed that right off.
Next, I tried thickening my natural peanut butter with almond meal (aka almond flour or ground almonds) and I thought it worked well. That’s until my nut-hating daughter got home, took a bite, and wrinkled up her nose. In the end mixing in a little coconut flour did the trick. But I include both options for those who have almond flour on hand and don’t have a super taster child who hates nuts.
Can I make these full-sized? Yes, you can, though I worry the larger size might be too rich to finish. And alas, because I’m a big mini-dessert lover, I can’t tell you for sure how many full-sized PB cups this will make. But consider doubling the recipe if you do go larger.
Can I add vanilla? One reader suggested adding vanilla to the filling. Some recipes do have this, though the ingredient list I saw for Reese’s didn’t. But if you love vanilla, mixing in 1/2 teaspoon probably won’t change the consistency any more than brand variation.
And that’s the point of these–you do you!
Creative Candy Creations!
- Crack Cereal Snack from Palatable Pastime
- Easy No Bake Peanut Butter Bars Recipe from Blogghetti
- Homemade Peanut Butter Cups from Art of Natural Living
- Salt Water Taffy from That Recipe
Homemade Peanut Butter Cup
- 6 ounces chocolate bar form, or 1 cup or a 6 ounce package of chocolate chips
- ¼ cup creamy peanut butter
- 2 Tablespoons powdered sugar
- 2 Tablespoons coconut flour or almond meal, as needed
- Insert muffin cup liners in a mini muffin pan that holds 12.
- Mix peanut butter and powdered sugar until well combined. Mix in enough coconut flour until you have a peanut butter mixture that at room temperature is moldable. Form into 12 small balls and flatten slightly. You'll want them smaller than the inside of the muffin cups.
- Melt chocolate in a double boiler (recommended since it holds temperature better) or microwave. Drop a dollop of chocolate in each of three muffin cups. Bang pan on counter to flatten chocolate.
- Place slightly flattened peanut butter fall on chocolate, pressing down gently, so chocolate starts to move up side. Do this for the other two prepared cups.
- Spoon chocolate on top of the peanut butter in each cup and spread with spoon to cover. Working three cups at a time, repeat the above until all 12 are done.
- Cool at room temperature (or in the refrigerator if you prefer or it’s warm) until solidified.
Updated from April 12, 2014 original.
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