The recipe for these came about a year or so ago when we were in the middle of a snow storm (maybe not a year ago because its currently a zillion degrees. I dunno if I will ever get used to NYC weather), and in desperate need of peanut butter cups. Sometimes there's only a craving that peanut butter and chocolate can fix. After we made them we have never bought them again, as we discovered home made ones are far superior to bought ones! (in our opinion anyway). You can control how dark the chocolate is, and how much sugar and salt goes into the filling. You can also fill them with whatever you would like! Almond butter cups anyone? Yummmmm.
You could definitely make massive ones of these using regular cupcake liners, or swap out the filling for your favourite nut butter. I tend to use a thicker creamy peanut butter in these, rather than a more oily one, just because they hold their shape much better, and it makes the piping process easier and less dribbly. As far as cupcake liners go, I prefer paper ones over foil. The paper ones come away from the set chocolate much more easily, and are better at holding their shape when you separate them from one another, resulting in more evenly shaped peanut butter cups. These are best kept in the fridge or freezer once they are made, to prevent as much melty mess as possible.
PEANUT BUTTER CUPS
- Makes 12-14 -
10oz (280g) good quality dark chocolate, roughly chopped
6oz (170g) Creamy peanut butter
3 1/2 Tbsp (25g) Icing sugar
Pinch of Kosher Salt
Flaky salt, for finishing
- PROCESS -
Place chocolate in a microwave safe bowl. Heat for 30 second increments, stirring well each time, until chocolate is smooth and melted. Arrange 12-14 miniature cupcake liners on work surface.
Place a spoonful of melted chocolate in the bottom of each liner. Using the back of a teaspoon, spread the chocolate evenly up the sides of each cupcake liner, until it is fully coated. Add more if required to ensure that the bottom of the liner is well covered. Place in the freezer for 5-10 minutes or until well set.
While the liners are in the freezer, prepare the filling. Combine peanut butter, icing sugar and salt in a bowl, and mix well until smooth. Place into a disposable piping bag, and snip a small hole in the end.
Remove coated liners from freezer. Pipe the peanut butter into the liners, leaving some space at the top. Smooth down any peaks.
Cover the peanut butter with another spoonful of the melted chocolate, smoothing down well, and tapping the liner on the work surface to remove any air bubbles. If necessary, smooth the top with a teaspoon to ensure a seal is created between the top and the side of the peanut butter cup.
Return to the freezer for 10-15 more minutes, or until well set. Remove and peel away the paper liner from the peanut butter cup, or leave on and remove as you eat them. Finish with a flaky sea salt such as Maldon.
Store in the fridge!