Dark Chocolate Peanut Butter Cups

April 22, 2011

dark chocolate peanut butter cups | une gamine dans la cuisine

How do you enjoy peanut butter cups?  I go through a candy bar the same way I go through life, by picking it apart & analyzing the details. When it comes to one of my favourite indulgences, peanut butter cups, I like to nibble off the fluted edges so all that's left is a soft peanut buttery circle with just a hint of chocolate. It's a messy, drawn-out, tedious process and I don't enjoy the solid chocolate part (but it leaves me feeling as though I've earned that golden circle!).

Apres all the work, I take umbrage with the fact that I'm left with such a tiny reward; hence the insatiable desire for an elaphantine version. 

dark chocolate peanut butter cups | une gamine dans la cuisine

Unless you want a chocolate-stained chin, fingers, nose + eyelashes, you can't nibble off the edges of these peanut butter cups. Fortunately, they are savagely sensuous...it really doesn't matter. I attempted to be civil and eat mine with a knife and fork. This technique however, was just as futile as the mouse-like version. It's almost impossible to cut into neat little pieces, and I lost one somewhere behind my giant fossil of a microwave.

The best way to enjoy these darlings is to eat them backwards; at the bottom, the only thing standing between you and the peanut butter is a thin shell of chocolate. By the time you've worked your way through the good part, the solid chocolate top will have softened up enough to be enjoyed without fear of chipping a front tooth. Or, if you're impatient, you can always heat one up for a few seconds. However you decide to tackle these, you shall be left satisfied and content and purring. Who can be grumpy and existential after eating peanut butter + chocolate?

dark chocolate peanut butter cups | une gamine dans la cuisine

Dark Chocolate Peanut Butter Cups
makes about 10 large deities

About 4 cups of good quality bittersweet chocolate chips (I used Ghirardelli's 60% cacao chips. You may also use semi-sweet.)
2 cups of peanut butter (smooth or crunchy)
1/2 teaspoon of salt
1 cup of confectioners sugar
1/4 teaspoon of pure almond extract

Have about 10 cupcake liners ready to fill. Since you're going to be filling them with melted chocolate, it may be easier to double them up for more control (in that case, use 20).
Prepare a double boiler: fill a heavy bottomed saucepan with about 1-inch of water and bring just to a simmer over low heat. In a separate heat-proof bowl, add the chocolate chips. [Note: Be sure this bowl is large enough to sit on top of the water-filled saucepan without the water reaching the bottom). Place the bowl of chocolate over the pan of simmering water and, stirring occasionally, melt the chocolate until it becomes smooth. Once melted, remove from the heat.
Using a spoon, drip some of the melted chocolate into a cupcake liner. Don't add too much chocolate, just enough to make a thin shell. I found it easier to coat the sides by pushing the chocolate into the pleats with the back of the spoon. Don't forget to coat the bottom. Repeat with the rest of the liners. The remaining chocolate will be used later.
Place the chocolate-coated liners into the refrigerator and chill for at least 30 minutes.
Prepare the filling: in a large bowl, combine the peanut butter, salt, confectioners sugar and almond extract. Starting on low speed, beat to combine. Once the sugar has been incorporated, increase the speed and beat for about 30 seconds.
Remove the now hardened shells from the refrigerator and fill each one about half-way with the peanut butter mixture. Gently press down so the peanut butter is flattened.
Cover the peanut butter with the remaining melted chocolate. [Note: If the chocolate has hardened, place it over the pan of simmering water again until it melts.]
Place the covered peanut butter cups back in the refrigerator and chill for about 40 minutes.


  1. Oh yum! I just came to copy your address for my TWD post, and what do I see? My fave chocolate bar. I nibble around the edges first too.
    Happy Easter!

  2. Valerie, are these things really the size of cupcakes?? Holy chocolate peanut butter! Looks fabulous!

  3. Girl you just made my day with this recipe!! :-) Peanut butter cups are pretty much my favorite treat ever! I eat mine the same as you, savoring that chunk of peanut buttery goodness. :-)

  4. Oh ... my ... those look incredible. I love peanut butter cups, but I must admit that I don't have a specific method like you do. Dare I saw these look divine?

  5. Mmmhhh, the homemade version is so delicious. Yours are beautiful.



  6. This is real temptation, chocolate and peanut butter in such a nice presentation.....

    I was just talking about willpower. It is good, I don't have one of these, in front of me.

    I can't get the photo out of my head.

  7. it looks great :D Happy Easter

  8. These are insane!!! Your photo really captures their delicious-ness and fudge like texture. AH! YUM!

  9. Oh my! Those look like pure heaven!!! And they are so pretty too! Do you use regular paper cups? Do they come off well without damaging the chocolate cups?

  10. These are so dangerous! But, I bet they are so completely satisfying - moreso than the one's in the orange package!

  11. I took these to an Easter brunch today and no one there ate more than a bite. TOO much of a good thing.

  12. Wow!

    These look so incredible. I am a huge fan of peanut butter cups, and a homemade dark chocolate version has to be amazing. I need to make these. Thanks for the recipe!

  13. I love these cornmeal cookies, look delicious, gloria

  14. OMW I will HAVE to try these. I eat my cups the same way and very slowly is the only way.

    Thnaks for this one.

  15. Wow Val, you sure like em big, don't you? ;)

    They look amazing, though would you believe I've never tasted a PB cup. Can't buy them here.


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


une gamine dans la cuisine © All rights reserved · Theme by Blog Milk · Blogger