coloursI intended to make something using mint today. Our garden is overgrowing with gorgeous, fragrant mint, and I had every intention of making some choc-mint creation to take advantage of it.

But I didn’t.

I got distracted and I washed Norman (check him out, bathing and being regal post-bath!) and my mint remained untouched.

Instead, I fell for an old favourite, peanut butter and chocolate. It wasn’t what I had planned at all! I’d been thinking of mint thins or choc-mint butter cream, and instead, I got these fudgey little wonders.

I’m not complaining, I kind of like it when things don’t go to plan!

Peanut Butter Cups

makes 24 cupsbite

Chocolate cups:

  • 400g dark chocolate
  • 80g butter
  • 2 tbsp brown sugar
  • 1 teaspoon vanilla

Filling:

  • ¼ cup crunchy peanut butter
  • ½ cup icing sugar
  • 3 tablespoons milk

panLine a 24 hole mini cupcake tin with patty pans.

Pop the chocolate, butter and brown sugar into a small saucepan over low heat. Melt the butter and chocolate, and stir for 3-4 minutes until the sugar is completely dissolved.  Remove from the heat and add in the vanilla, this will make the mixture beautiful and shiny.

Allow this mixture to cool for five minutes before spooning just over half a teaspoon into each lined cupcake cavity.

chocolateGrab a really fine pastry brush (or a paint brush if you’ve got one) and swirl it in the middle of the chocolate mixture so that a cavity forms. Try to make sure that your chocolate goes up the edges of the patty pan and to form a bit of a lip. Repeat for each of the cups, then pop in the freezer for ten minutes.

Set the remainder of the chocolate mixture to one side, you’ll need this to layer on top of the peanut butter.

While they’re in the freezer, mix together the peanut butter, icing sugar and milk until the mixture is thick, but malleable.

PBRemove the cups from the freezer and fill each cavity with half a teaspoon of the peanut butter mixture, making sure the peanut butter does not reach the edges of the patty pans.


Press the peanut butter down so that it does not go above the line of the patty pan. You may wish to dip the teaspoon in hot water and smooth the peanut butter mixture down with the back of the spoon to smooth it out.

finalIf your chocolate mixture has set, turn the burner back on briefly to melt it again. Grab the remaining chocolate mixture and spoon it over the cups to cover the peanut butter completely. Once they’re all filled, grab a teaspoon and press the back of it into the centre of the cupcakes to spread the mixture to the edges of the patty pans. This should smooth the chocolate out nicely.

Pop the cups back into the freezer for 15 minutes, or until they’re ready to be served. You can remove the patty pans or keep them on when you serve them, it makes no difference.

10 comments

  1. Oooo I cant believe you’ve made these! I made peanut butter cup cookies a few weeks ago and have been pinning homemade versions of them like mad last few days cos they are so expensive here! Your version looks great, so cute! Will defo have to give them a go 🙂

    1. No way?! Twins! Haha. They’re pretty expensive here because you can only really get them in specialty sweet shops… I’m going to try and make some different versions in the coming weeks to make the contrast between the peanut butter and the chocolate more apparent, but in the mean time, these are delicious!

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