Mini Peanut Butter Chocolate Cups (Vegan)
Tiny. Chocolatey. Dangerously snackable.
Mini Peanut Butter Chocolate Cups are basically homemade vegan peanut butter cups — but fresher, richer, and way more customizable. They’ve got that classic chocolate shell snap with a creamy, slightly salty peanut butter center.
And the best part? No baking required.
Let’s make them.
Why You’ll Love These
First: they taste like a homemade version of Reese’s — but richer and dairy-free.
Second: they need just a handful of ingredients.
Third: they store beautifully in the fridge or freezer for emergency chocolate situations.
They’re perfect for gifting, meal prep treats, or hiding in the back of the freezer for “later.”
Ingredients
Chocolate Shell
- Vegan dark chocolate (2 cups, chopped or chips)
- Coconut oil (1 tbsp, optional for shine and easier melting)
Peanut Butter Filling
- Natural peanut butter (¾ cup)
- Powdered sugar (2–4 tbsp, to taste)
- Vanilla extract (½ tsp)
- Pinch of salt
Optional add-ins:
- Crushed peanuts
- Mini chocolate chips
- Maple syrup (if you prefer less powdered sugar)
- Flaky sea salt for topping
Step-by-Step Instructions
1. Melt the Chocolate
- Add chocolate and coconut oil to a heatproof bowl.
- Melt over a double boiler or microwave in 20-second bursts.
- Stir until smooth and glossy.
2. Prepare the Filling
- Stir peanut butter, powdered sugar, vanilla, and salt until smooth.
- Taste and adjust sweetness.
- If too runny, chill briefly until thick but scoopable.
3. Assemble
- Line a mini muffin tin with paper liners.
- Spoon about 1 teaspoon of melted chocolate into each liner.
- Chill 5–10 minutes until slightly set.
- Add a small spoonful of peanut butter filling.
- Top with more melted chocolate to seal.
- Gently tap the pan to smooth the tops.
Optional: sprinkle flaky sea salt on top.
4. Chill & Set
Refrigerate 20–30 minutes until fully firm.
Once set, peel the liners and try not to eat five immediately.
Common Mistakes to Avoid
- Using overly runny peanut butter.
If it’s too liquid, chill it first. - Skipping the base layer chill.
The filling may sink if the bottom isn’t set. - Overheating chocolate.
Melt gently to avoid seizing. - Making them too thick.
Balance the chocolate-to-filling ratio for best texture.
Variations
- Almond butter version
Swap peanut butter for almond butter. - Crunchy style
Add crushed peanuts to the filling. - Caramel layer
Add a thin vegan caramel layer before sealing. - White chocolate top
Swirl vegan white chocolate on top for contrast. - Protein boost
Mix a spoon of vanilla protein powder into the filling.
Storage
- Fridge: 1–2 weeks in an airtight container.
- Freezer: Up to 2 months.
- Best eaten slightly chilled for the perfect snap.
FAQ
Can I make these sugar-free?
Yes — use sugar-free chocolate and a powdered sweetener alternative.
Can I use chunky peanut butter?
Absolutely. It adds texture.
Do they melt at room temperature?
Yes, especially in warm weather. Store chilled.
Can I make them larger?
Yes — use a standard muffin tin for full-size cups.
Final Thoughts
Mini Peanut Butter Chocolate Cups are one of those “why would I ever buy these again?” recipes.
They’re rich, balanced, creamy, and ridiculously satisfying — with that classic chocolate snap and smooth peanut butter center.
Just make sure you hide a few for yourself.
