I don’t think peanut butter cups need much of an introduction, do they?
This is a chocolate and PB lovers’ heaven.
All you’ll need is five everyday ingredients, a few cupcake cases and a freezer – and perhaps some willpower to refrain from eating the mixture mid preparation. *Wipes melted chocolate from mouth*
This recipe makes four large peanut butter cups.
- 125 g of dark chocolate
- 1 teaspoon of dairy-free milk (soya, almond, coconut, hazelnut…)
- 2 tablespoons of unsweetened, crunchy peanut butter
- 1/2 a tablespoon of icing sugar / powdered sugar
- 1/2 a tablespoon of maple syrup
You’ll also need four small, paper cupcake cases.
- Melt your dark chocolate with the dairy-free milk in a bain-marie, or microwave for short intervals.
- Once melted, spoon a few teaspoon fulls of chocolate into a cupcake case to form your base layer.
- Tap the base of the the cupcake case gently against a flat surface to spread the chocolate out evenly, and get it into the folds.
- Repeat with the other three cupcake cases. You should have used roughly half of your chocolate mixture.
- Cover and pop them into the freezer for 15-20 minutes until firm.
- Meanwhile, prepare your peanut butter filling by mixing the rest of the ingredients together in a bowl.
- Once the cupcake cases are out of the freezer, add the peanut butter layer by taking marble sized pieces of mixture and spreading it into flat discs with your fingers. Press gently on top of the chocolate layer, trying to fill the folds as best as possible.
- If necessary, melt the remaining chocolate again (I keep mine on top of the cooling bain-marie). Repeat steps 2-3 on top of the peanut butter for the top layer of chocolate.
- Cover again, and return to the freezer for about half an hour until solid. The addition of the milk to the chocolate should keep the texture from going too hard.
- Peel off the cupcake cases and enjoy!