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dark chocolate peanut butter cups

Dark Chocolate Peanut Butter Cups

Decadent, completely homemade dark chocolate peanut butter cups finished with a touch of flaky sea salt. This easy no-bake dessert requires only 5 ingredients!
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Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 2 cups high-quality dark chocolate chips or chopped dark chocolate bars
  • 2 tablespoons coconut oil divided
  • 1/2 cup creamy peanut butter not natural/drippy style
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Flaky sea salt for garnish

Method
 

  1. Prepare the Pan: Line a standard 12-cup muffin tin with paper or silicone cupcake liners.
  2. Melt the Chocolate: In a microwave-safe bowl, combine the dark chocolate chips and 1 tablespoon of the coconut oil. Microwave in 30-second increments, stirring well after each interval, until the chocolate is completely melted and smooth.
  3. Create the Base Layer: Spoon about 1 tablespoon of the melted chocolate into the bottom of each muffin liner. Tilt the pan slightly or use the back of a spoon to ensure the chocolate coats the entire bottom evenly. Place the muffin tin in the freezer for 10 minutes to allow the base layer to set. Keep the remaining melted chocolate at room temperature.
  4. Mix the Filling: While the bases are freezing, prepare the filling. In a separate bowl, mix the creamy peanut butter, powdered sugar, vanilla extract, and the remaining 1 tablespoon of coconut oil. Stir until the mixture is completely smooth and thick.
  5. Add the Peanut Butter Center: Remove the muffin tin from the freezer. Spoon about 2 teaspoons of the peanut butter mixture onto the center of each hardened chocolate base. Gently flatten the peanut butter slightly, making sure it does not quite touch the edges of the liner.
  6. Top with Chocolate: Spoon the remaining melted chocolate over the peanut butter centers, making sure the peanut butter is completely covered and the chocolate reaches the edges of the liner to seal the cup.
  7. Garnish and Chill: Sprinkle a tiny pinch of flaky sea salt over the top of each cup. Return the muffin tin to the freezer for at least 20 minutes, or until the cups are completely solid.
  8. Serve: Remove the paper liners before serving. Enjoy cold straight from the fridge or freezer!

Notes

Peanut Butter Type: For the best texture, use standard creamy commercial peanut butter (like Jif or Skippy). Natural peanut butters that require stirring can be too oily and cause the filling to separate or become gritty.
Coconut Oil Substitution: The coconut oil helps the chocolate melt smoothly and gives it a slightly softer bite so it doesn't crack apart when you eat it. If you have an allergy, you can omit it or substitute it with vegetable shortening.
Storage: Store these peanut butter cups in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.