Vegan Dark Chocolate Mini Peanut Butter Cups
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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 vegan 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
Homemade peanut butter cups are so much better than store bought! I love making my own peanut butter cups at home because I can control the ingredients. While I love indulging in candy, I don't love all the harmful ingredients traditional candy has, including peanut butter cups! But, when I make homemade peanut butter cups, like these, I can use simple organic ingredients I feel good about eating.
These homemade peanut butter cups are a naturally vegan candy. Even if you aren't vegan, you'll still love these as they taste just like the traditional mini peanut butter cups! Rich dark chocolate is wrapped around a creamy peanut butter filling in these mini peanut butter cups with only 6 organic ingredients! You'll be thanking me (or cursing me) that you found a better option because you'll be obsessed with this homemade vegan candy. Say goodbye to harmful ingredients and store bought candy and enjoy these homemade peanut butter cups!

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 there’s 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
- Peanut Butter: I use organic creamy peanut butter, my favorite is Costco!
- Powdered Sugar: You'll need organic powdered sugar for the filling.
- Peanut Flour: I also use organic peanut flour in the filling, this really brings so much flavor to these peanut butter cups.
- Coconut Milk: I use organic coconut milk, but almond or oat milk is also fine. If you're not vegan, you can also use cow's milk.
- Vanilla Extract: My favorite is Simply Organic.
- Dark Chocolate: I use organic mini dark chocolate chips as these are my favorite dark chocolate for melting. They have no stabilizers and they are so tiny, making them melt incredibly easy. You can also use a dark chocolate bar, just be sure to shop into small pieces so it melts easily.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mini Cupcake Pan: You'll need a mini cupcake pan (and liners).
- Heatproof Mixing Bowls: You'll need a heatproof mixing bowl to melt the chocolate. If you have a Pyrex measuring cup (like I do in video) you can melt in that. You'll also need a mixing bowl for the filling.
- Spatula: You'll need a spatula.
- Pyrex Measuring Cup: This is optional, but I like to pour the chocolate out of a Pyrex measuring cup instead of spooning it into the liners. This makes it really easy, so highly recommend.
- Piping Bag: You'll need a large piping bag to pipe the filling.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!


How to Make Vegan Mini Peanut Butter Cups
Step 1
Line a mini cupcake pan 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 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.


Step 3
While the chocolate is setting, make the filling. Add the peanut butter, powdered sugar, peanut flour, coconut milk, and vanilla extract to a mixing bowl. Mix together with a spatula 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.

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!
Easy Substitutions
- Feel free to use milk chocolate in place of dark if you want a more traditional peanut butter cup flavor.
- You can also use any kind of milk, cow's milk if you aren't vegan.
- Make these almond butter cups and replace the peanut butter with almond butter and the peanut flour with almond flour.
- You can also make these nut free by replacing the peanut butter with sun butter and the peanut flour with coconut flour.
- Add a sprinkle of flaky sea salt on top for a sweet and salty candy!

How to Store
Store in an airtight container in the fridge. Because they have coconut milk, you should store in the fridge. You can also freeze (in an airtight container) for up to 3 months.
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
- ½ teaspoon vanilla extract
Instructions
- Line a mini cupcake pan 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. Add the peanut butter, powdered sugar, peanut flour, coconut milk, and vanilla extract to a mixing bowl. Mix together with a spatula 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.
Video
Notes
Nutrition
Join Our Organic Community

Mimi’s Dark Chocolate Peanut Butter cups are amazing! Rich creamy chocolate with nice peanuts butter center. You will never be able to eat a Reese’s PB Cup again!
Thanks Mary!
WoW, these are a punch of chocolate. I will never be able to enjoy a Reese’s cup again after tasting these with the rich chocolate. Soooooo good!
Amazing, thank you!