Classic Peanut Butter Chocolate Cups

So you’re craving something chocolatey, peanut buttery, and borderline dangerous—but you also don’t want to turn your kitchen into a disaster zone? Same.

These Classic Peanut Butter Chocolate Cups are the homemade version of that famous orange-wrapped candy we all pretend we’re buying “for guests.” They’re rich, creamy, perfectly sweet, and honestly? A little too easy to make. Like, “why-did-I-ever-buy-these-from-the-store” easy.

And the best part? No baking. No complicated steps. No culinary degree required. Just you, some chocolate, peanut butter, and a tiny bit of self-control (optional).

Why This Recipe is Awesome

First of all, it’s ridiculously simple. If you can melt chocolate without burning it into a sad, smoky puddle, you’re qualified.

Second, the peanut butter filling is creamy, slightly sweet, and perfectly balanced. Not gritty. Not dry. Not weirdly salty. Just smooth, melt-in-your-mouth goodness.

Third, these cups look impressive. Like, “Oh, you made these?” Yes. Yes, you did. And you barely tried.

They’re also:

• No-bake (bless).
• Freezer-friendly.
• Customizable (dark chocolate? extra salt? go wild).
• Idiot-proof—even I didn’t mess it up.

And FYI, they taste even better cold. Trust me.

Ingredients You’ll Need

Nothing fancy here. Just pantry staples doing what they do best.

• 2 cups semi-sweet chocolate chips – The main character. Use good quality if you can.
• 1 tablespoon coconut oil (optional) – Helps the chocolate melt smoothly and shine like it’s ready for Instagram.
• 1 cup creamy peanut butter – Smooth works best. Chunky is… a bold choice.
• 1/4 cup unsalted butter, softened – Makes the filling silky and rich.
• 1/2 cup powdered sugar – Sweetens and thickens the filling.
• 1/2 teaspoon vanilla extract – Small amount, big difference.
• Pinch of salt – Because sweet without salt is just flat.

That’s it. No mystery ingredients. No “essence of unicorn.”

Step-by-Step Instructions

1. Prep Your Pan

Line a muffin tin with paper liners. Regular size or mini—your call. Mini ones are dangerous because you’ll eat six without blinking.

2. Melt the Chocolate

Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring each time.

Do not walk away. Chocolate goes from smooth to tragic very quickly.

Stir until completely melted and glossy.

3. Create the Chocolate Base

Spoon about 1 tablespoon of melted chocolate into each liner (less if making minis).

Tilt or gently tap the pan so the chocolate spreads evenly across the bottom.

Pop the tray in the freezer for about 10 minutes to firm up.

4. Make the Peanut Butter Filling

In a bowl, mix the peanut butter, softened butter, powdered sugar, vanilla, and salt.

Stir until smooth and creamy. It should resemble soft frosting. If it’s too stiff, let it sit at room temp for a few minutes.

Pro tip: Taste it. For quality control, obviously.

5. Add the Filling

Scoop about 1–2 teaspoons of the peanut butter mixture and flatten it slightly. Place it on top of the hardened chocolate layer.

Leave a little space around the edges so the chocolate can seal it later.

6. Top with More Chocolate

Spoon the remaining melted chocolate over each cup until the peanut butter is fully covered.

Gently tap the tray to smooth the tops.

If you’re feeling fancy, sprinkle a tiny pinch of flaky salt on top before it sets. Chef vibes.

7. Chill and Set

Place the tray in the fridge for about 30 minutes, or until fully firm.

Once set, remove from liners and admire your work. Then eat one immediately. For science.

Common Mistakes to Avoid

Let’s prevent tiny disasters, shall we?

1. Overheating the chocolate.
If it smells burnt, it is burnt. Heat slowly and stir often. Patience = smooth chocolate.

2. Skipping the chill time between layers.
If you add peanut butter to warm chocolate, it’ll sink and swirl into chaos. Chill first. Always.

3. Overfilling the cups.
We get it. You love peanut butter. But if you overstuff, the top won’t seal properly. Then you’ll have a peanut butter leak situation. Nobody wants that.

4. Using natural peanut butter without stirring it properly.
The oily separation can make the filling too runny. Stir it well—or use classic creamy peanut butter for best results.

5. Forgetting the salt.
A tiny pinch makes the flavors pop. Without it? Meh.

Alternatives & Substitutions

Want to mix things up? You absolutely can.

• Dark chocolate instead of semi-sweet – Richer, less sweet, very grown-up energy.
• Milk chocolate – Sweeter and creamier. Basically candy-level indulgence.
• Almond butter or cashew butter – Great alternative if peanuts aren’t your thing.
• Maple syrup instead of powdered sugar – Use less and adjust consistency carefully. It’ll be softer but delicious.
• Crushed pretzels in the filling – Sweet + salty + crunchy = elite combo.

IMO, semi-sweet chocolate with a tiny sprinkle of flaky salt on top is unbeatable. But you do you.

You can also add:

• Mini chocolate chips in the filling
• A layer of caramel
• A hint of espresso powder in the chocolate

Basically, treat this recipe like a starting point—not a rulebook.

FAQ (Frequently Asked Questions)

1. Can I use margarine instead of butter?
Technically yes. Emotionally? Why would you. Butter gives better flavor and texture.

2. Do I have to use coconut oil?
Nope. It just helps the chocolate melt smoother and set with a nice sheen. Skip it if you want—your cups will survive.

3. Can I freeze them?
Absolutely. Store them in an airtight container and freeze for up to 2 months. They taste amazing straight from the freezer. Cold, firm, perfect.

4. Why is my peanut butter filling too soft?
Either your butter was too warm or your peanut butter was too oily. Add a little more powdered sugar to firm it up. Easy fix.

5. Can I make these dairy-free?
Yes! Use dairy-free chocolate and swap the butter for vegan butter or coconut oil. Boom—problem solved.

6. Do I need a muffin tin?
It helps keep them neat and uniform. But in a pinch, you can use silicone molds or even shape them by hand (though that’s a little chaotic).

7. How long do they last in the fridge?
About a week. But let’s be honest—will they actually last that long?

Final Thoughts

These Classic Peanut Butter Chocolate Cups are the kind of treat that makes you question why you ever bought the store version. They’re richer, fresher, and completely customizable.

They’re also dangerously easy. Once you make them once, you’ll start thinking, “Hmm… what if I add caramel next time?” And down the rabbit hole you go.

So grab your chocolate, embrace your inner candy-maker, and get started.

Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it.