Vegan Dark Chocolate Mini Peanut Butter Cups
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This easy recipe for Vegan Dark Chocolate Mini Peanut Butter Cups combines rich dark chocolate with a creamy peanut butter center for the ultimate indulgence and nostalgia. This recipe is naturally vegan, but it's one that everyone will love!
If you like making homemade candy as much as I do, be sure to check out some of my other favorites like my Vegan Snickers Bars, Dark Chocolate Coconut Squares, or my Dark Chocolate Coconut Cups.
Table of Contents
Why You'll Love This Recipe
Dark Chocolate: These are made with dark chocolate, which is my favorite! I love the combination of the sweet peanut butter filling with dark chocolate.
Creamy Filling: These have a classic creamy peanut butter filling made with only a few ingredients. I also use peanut flour in the filling which gives them even more peanut flavor!
Vegan: These are naturally vegan, as thereās not much in here. But if you are not vegan and want to use regular milk, then go for it, they will be just as good!
Ingredients
Costco Kirkland Organic Peanut Butter
Florida Crystals Organic Powdered Sugar
Real Coco Organic Coconut Milk
Simply Organic Vanilla Extract
Tools Needed
Stand Mixer or Hand Mixer (or even just a bowl with a wooden spoon will work)
Heatproof Bowl
Spatula
How to Make Vegan Mini Peanut Butter Cups
Step 1
Line a muffin tin with liners.
Step 2
Using a double boiler, add all the chocolate. Melt completely and remove from the heat. 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. You can just pour the chocolate out of the bowl, or you can transfer it to a squeeze bottle, piping bag, or pyrexliquid measuring cup for easier filling. 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.
Step 3
While the chocolate is setting, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, powdered sugar, peanut flour, coconut milk, and vanilla extract. Mix on low until combined. Transfer to a piping bag with no tip. Set aside.
Step 4
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.
Step 5
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.
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Baker's Tips
- You can use a double boiler to melt the chocolate, or you can use the microwave. If you use the microwave, be sure to do only 30 second intervals and stir well in between each one as this will prevent the chocolate from burning.
- I used my Pyrex to pour the chocolate into the mini muffin liners. You can also use a squeeze bottle or a piping bag or even a spoon.
- I use my stand mixer to make the filling, but you can use a hand mixer or even a bowl with a wooden spoon, whatever you prefer!
- Store these in the fridge or in the freezer as they do have milk in them. You can also freeze them too!
FAQ's
Yes, if you're not vegan and want to use milk chocolate (or white chocolate) you totally can!
Yes, these would also be delicious with almond butter or cashew butter!
These are best kept in the fridge or freezer in an airtight container. I always keep mine in the freezer, that way I don't feel pressured to eat them all right away and I just thaw out a couple whenever my craving strikes.
Craving More?
Vegan Dark Chocolate Mini Peanut Butter Cups
Ingredients
- 510 grams mini dark chocolate chips
- 113 grams peanut butter
- 71 grams powdered sugar (sifted)
- 28 grams peanut flour
- 2 tablespoons coconut milk
- Ā½ teaspoon vanilla extract
Instructions
- Line a muffin tin with liners.
- Using a double boiler, add all the chocolate. Melt completely and remove from the heat. 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. 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. 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.
- While the chocolate is setting, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, powdered sugar, peanut flour, coconut milk, and vanilla extract. Mix on low until combined. 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.
Mimiās Dark Chocolate Peanut Butter cups are amazing! Rich creamy chocolate with nice peanuts butter center. You will never be able to eat a Reeseās PB Cup again!
Thanks Mary!
WoW, these are a punch of chocolate. I will never be able to enjoy a Reeseās cup again after tasting these with the rich chocolate. Soooooo good!
Amazing, thank you!