Homemade Peanut Butter Cups
For a while now I have been making chocolates for friends and family for Christmas and Valentine’s Day and this year was no different! I have made a variety of different sweets over the years from truffles to fudge to chocolate covered cherries. This year for one of the sweets I decided on peanut butter cups, because come on, who doesn’t love the combination of chocolate and peanut butter?! If you don’t there is either two things that could be wrong with you: 1. You’re allergic to peanuts and for that I am truly sorry or 2. YOU ARE CRAZY!
Being an experienced peanut butter cup eater I know that it’s not straight-up peanut butter in the center of a peanut butter cup-the filling isn’t creamy/liquidy enough to be just pb. So, I did a bit of research and found two recipes that sounded tasty. One was from a book I have called Chocolate Confections and the other I found online at a website called topsecretrecipes.com. Topsecret recipes.com has quite a few “copy cat” recipes the one I checked out was claiming to be comparable to Reese’s Peanut Butter Cups.
I compared the two recipes, inspected my refrigerator and cupboards, and decided to base my recipe on the Reese’s recipe that was very similar to the Chocolate Confections recipe, just lacking a few grams of butter. I’ve made a lot of the chocolates in the Chocolate Confections book so I know that their recipes are tasty and can be trusted-with websites this is not always the case. So, you ask why the switch (I mean really, a few grams of butter can’t really make that much of a difference-at least not when you’re making the filling for a pb cup) and the answer is……………I was snowed in and didn’t have any butter! A horrible thing for a pastry chef to admit.
Anywho, I tweaked the recipe a bit so this recipe is now a Pink Sugar original.
Homemade Peanut Butter Cups
25 mini cupcake liners
1 new paint brush
1 pound chocolate, melted and tempered (if you don’t know what that is or don’t know how to do it there’s no need to worry about) I used 58%
½ cup smooth peanut butter
½ cup freshly ground honey roasted peanut butter (Big Y’s is really good)
½ cup powdered sugar
¼ teaspoon salt
Nonpareils for decoration
1. Melt the chocolate over a double boiler, if you are tempering the chocolate do it now.
2. In small bowl add the peanut butters, powdered sugar, salt, and stir until combined.
3. Once the chocolate is melted paint the inside of the cupcake liners and refrigerate to set.
4. Once the chocolate is hardened give the liners one more coat and return to the fridge.
5. Melt the peanut butter mixer in the microwave just until it’s a bit liquidy.
6. Spoon about 2 teaspoons of peanut butter into the prepared liners and tap on the counter to smooth out the top.
7. Return the filled pb cups to the refrigerator so the pb can set.
8. Once set, cover the peanut butter with melted chocolate and sprinkle with nonpareils!
9. Return to the fridge to allow the chocolate to set.
I had one spare cup that I was able to try and let me just that it was quite delicious! If I were making them for myself (but really, who needs 25 peanut butter cups) I would have used milk chocolate since that’s my favorite but the dark chocolate was very satisfying.