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Chocolate Peanut Butter Cups

Honeyed salty peanut butter enrobed with dark milk chocolate and encrusted with cocoa nibs.
Prep Time30 mins
Setting Time1 hr
Total Time30 mins
Course: Snack
Cuisine: American
Keyword: chocolate, chocolates, honey, peanut butter
Servings: 12 chocolates
Author: Choclette


  • 100 g smooth peanut butter
  • 1 tbsp honey
  • 1 tbsp icing sugar optional
  • 1/2 tsp vanilla extract
  • pinch sea salt
  • 150 g dark 70% chocolate - chopped
  • 100 g milk 37% chocolate - chopped
  • 1 tsp cocoa nibs - crushed


  • Line a 12 hole muffin tin with paper cupcake cases or use silicone ones.
  • Beat the peanut butter, honey, (icing sugar if using) vanilla extract and salt together in a small bowl.
  • Divide the mixture into 12 and either roll into balls then flatten to nearly the size of the cupcake case bottoms or squash into suitably sized silicone moulds.
  • Place on a tray lined with baking parchment (unless using a silicone mould) and freeze for 15 minutes or so whilst you get on with melting the chocolate.
  • Either temper the chocolate according to your preferred method or following Kate's instructions or melt it using the following method.
  • Melt the milk chocolate and half the dark chocolate gently in a bowl placed over barely simmering water, ensuring the bowl doesn't actually touch the water. Remove from the heat and add the rest of the dark chocolate. Leave to melt for a few minutes, then stir until just combined.
  • Swirl a loaded teaspoon of chocolate around the bases of each cupcake case to cover.
  • Place a frozen peanut butter disk on top of the chocolate.
  • Cover with the remaining chocolate (about 2 tsp each) and tap to settle and level the chocolate.
  • Sprinkle with a few of the crushed cocoa nibs and leave to set - about an hour depending on room temperature.
  • Remove the cases carefully and enjoy.


Adapted from Homemade Memories by Kate Doran