Dare I say these tastes better than the Reese peanut butter cups? Especially because you can pack it with as much peanut butter filling as you want AND you can use the best quality chocolate you have. Although I do prefer to use the Cadbury melts rather than Lindt – Lindt still tastes awesome but I feel it’s a bit too fancy for these peanut butter cups :p
I’ve played around with this recipe a lot and I’ve noticed that the more icing sugar added, the sweeter and drier the filling becomes. Ones made with more brown sugar has more depth in flavour but the filling is quite moist resulting in a wet texture. I chose to make mine with more icing sugar as it has a similar texture to the Reese’s one – although a bit of brown sugar is used to gave a tinge of caramel flavour.
A tablespoon of peanut butter is also added to the chocolate to give it a softer texture but that chocolate peanut butter is to die for. I’ll end up scraping the saucepan dry of that stuff because that shit is amazing.
This recipe first appeared in TEO Magazine but I wasn’t satisfied with the photos I shot for it. It wasn’t until very recently that I saw it styled without the chocolate casing that I decided to reshoot it. If I were to make it again, I would make a chocolate outer case to house the peanut butter filling because the filling is quite squishy.
Who needs to go buy Reese’s anymore when you’ve got this recipe at the tip of your fingers? I’m pretty sure you’ll have all the ingredients on hand so you have no excuses to not give this a go :P
Homemade Peanut Butter Cups
Makes 10 mini cups
142g milk chocolate
1 tablespoon smooth peanut butter
96g smooth peanut butter
32g soft icing sugar, sifted
8g brown sugar
pinch of salt
- Line mini cupcake tray with 10 mini paper cups.
- Place milk chocolate and tablespoon of peanut butter in a saucepan and melt over low heat. Stir often until melted. Remove from heat.
- Spoon a teaspoon of melted chocolate into the bottom of the paper cups and using the spoon, push some of the chocolate up to the sides to create a layer of chocolate.
- Refrigerate tray for about 10 mins or until it sets.
- Mix peanut butter, icing sugar, brown sugar and salt in a bowl using a spoon. Mix until it is all incorporated.
- Take tray out of fridge and spoon out about half a tablespoon of peanut butter filling. Roll into a ball with your hands and place it into the center of the chocolate cups. Push it to flatten it and ensure it fits into the cup.
- Refrigerate tray again once peanut butter filling has been filled into cups.
- Reheat melted chocolate until it is runny again.
- Take out tray from fridge. Spoon 1 teaspoon of melted chocolate over peanut butter cup and tilt the tray to cover the whole cup. Do this one at a time.
- Refrigerate for 1 hour or until set.
If you want to make the peanut butter cups without the casing, do step 5 and pop them into a lined mini cupcake tray. Then do step 2 (I used 100g milk chocolate and 1/2 tbsp peanut butter) and top onto the peanut butter filling.