These homemade peanut butter cups are amazing. Intensely chocolaty, smooth and creamy, they also boast a clean ingredients list (compare with the ingredients for commercial peanut butter cups in the notes below).
Don’t expect homemade peanut butter cups to taste like the commercial ones – they taste different, but in a good way. They are richer, more satisfying, and one is absolutely enough – the first time I made them we each had two, and agreed that it was too much.
If you’re primal/paleo and object to the use of peanut butter, I’m confident that natural almond butter would work well in this recipe.
- ½ cup (8 tablespoons, 112 grams) unsalted butter
- ½ cup (8 tablespoons, 128 grams) natural unsweetened peanut butter, room temperature
- ¼ cup (84 grams) honey
- ½ teaspoon pure vanilla extract
- ½ cup (40 grams) unsweetened cocoa powder
- Line a 12-cup muffin tin with paper liners.
- Place the butter in a microwave-safe bowl and melt it in the microwave.
- Using a hand whisk, whisk in the peanut butter, honey and vanilla.
- Gradually sift the cocoa into the mixture (to prevent lumps). Whisk to incorporate after each addition.
- Pour the mixture evenly into the prepared muffin cups. Tap the muffin tin on the counter to even out the mixture.
- Place in the fridge. Refrigerate for a minimum of 30 minutes, until firm, but if you want the peanut butter cups to retain their pretty shape when you remove the paper liners, it’s best to refrigerate overnight.
Semi-sweet chocolate: sugar, chocolate, cocoa butter, milk fat, soy lecithin, vanillin (artificial flavor), PGPR (emulsifier), milk; peanuts; sugar; dextrose; salt; TBHQ (preservative).
*Adapted from Practical Paleo.