This recipe for Easy Mini Peanut Butter Cups is such a fun thing to make at home. Milk chocolate surrounds a creamy peanut butter filling, there's just nothing better!
If you love making homemade candy as much as I do, be sure to check out some of my other favorite recipes like my Dark Chocolate Coconut Squares, Puppy Chow Candy Clusters, or my Chocolate Peanut Caramel Candies.
Why You'll Love This Recipe
When you're craving mini peanut butter cups, you can easily make them instead of buying them! I love making my own candy because you can control the ingredients and choose the ones you want. Plus, candy is just really fun to make, especially when it's these Easy Mini Peanut Butter Cups!
I use organic milk chocolate and I fill mini cupcake pans one-third full. Then I make a homemade peanut butter filling and dollop it inside. Then, I add more milk chocolate to cover up the filling and you have mini peanut butter cups in no time!
Ingredients for Easy Mini Peanut Butter Cups
Mama Ganache Organic Milk Chocolate
Costco Kirkland Organic Peanut Butter
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Tools Needed
Stand Mixer (or hand mixer)
Heatproof Bowl
These easy Mini peanut Butter Cups are a crowd pleasing recipe that you can make any time of year!
Ingredients
- Coating
510 grams (18 ounces) organic milk chocolate, finely chopped
- Filling
142 grams (1 cup) organic powdered sugar, sifted
1/4 cup (57 grams) organic salted butter, softened
32 grams (2 tablespoons) organic peanut butter
1/2 teaspoon organic vanilla extract
2 teaspoons water
Directions
- Line a mini muffin or cupcake tin with liners.
- Using a double boiler, add all of the chocolate. Melt completely and remove from the heat. You can just pour the chocolate out of the bowl, or you can transfer it to a squeeze bottle, piping bag, or pyrex liquid measuring cup for easier filling. I used a squeeze bottle. Add a small amount of chocolate into the bottom of each liner, about one third of the way. Place the tray in the freezer for about 5 minutes to harden the chocolate. Alternatively, you can melt in a heatproof bowl in the microwave in 30 second intervals, stirring between each one to ensure chocolate does not burn.
- While the chocolate is setting, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, peanut butter, vanilla extract, and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip. Set aside.
- Remove the tray from the freezer, and pipe a small dollop of peanut butter filling into the middle of each liner. If you don't pipe it directly into the middle (leaving room on the sides, the cups will show peanut butter on the sides instead of chocolate). Transfer back to the freezer for about 5 minutes.
- Remove from the freezer and add the remaining chocolate into each liner until full. Place back in the freezer to set the chocolate for at least 1 hour.
- Store in the fridge for up to 2 weeks.
Notes
- High Altitude – Follow the recipe as noted.
Did you make this recipe?
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Make sure to check out my Chocolate Peanut Caramel Candies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!
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