Supersized Milk Chocolate Peanut Butter Cups

Supersized Milk Chocolate Peanut Butter Cups

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: approx. 8

If like me you feel as though Reese’s peanut butter cups are just way too, then why not try these supersize (! muffin sized !) homemade milk chocolate peanut butter cups. These taste exactly like the branded counterpart, but at a fraction of the price.


  • ½ cup (130g) peanut butter
  • 2 tbsp (30g) unsalted butter, softened
  • ⅛ tsp salt
  • ½ cup (65g) icing (confectioners’) sugar, sifted
  • 14oz (400g) milk chocolate, chopped


  1. Line a muffin tray with 8 paper liners and set aside.
  2. Melt the chocolate using the double boiler method. See notes.
  3. Meanwhile place the peanut butter, salt and butter into a microwave safe bowl and heat for approx. 15-30 seconds (in 10-second intervals) until just soft but not melted. Stir in the icing (confectioners’) sugar until completely combined. Set aside.
  4. Once the chocolate has melted, turn the heat off and place a dessert spoon dollop of chocolate in the bottom of each paper liner. Immediately place the tray in the freezer for 5 minutes until firm. This forms a layer at the bottom so the heavier peanut butter doesn’t seep through the chocolate.
  5. Once firm, remove from the freezer. Give the peanut butter mixture another stir. It should have firmed back up to peanut butter consistency by now. If not, place in the freezer for very short periods. Using a teaspoon, place a level teaspoon sized dollop of the peanut butter mixture on top of the base chocolate. Try the keep the peanut butter mixture away from the sides of the liner and flat on the top. Do the same for all the muffin liners.
  6. Give the melted chocolate another stir, it should still be runny. If not, gently reheat then place a tablespoon of melted chocolate on top of the peanut butter mixture. Repeat until all cases are full topping up in necessary.
  7. Once all are full, gently tap the muffin tray on the surface for all the bubbles to rise to the surface and pop them with a toothpick then place the muffin tray back in the freezer or fridge until set.
  8. Once set, store the peanut butter cups in an airtight container.


  • It is best to use a double boiler to melt the chocolate as there are a few steps in which the chocolate may harden in-between. The hot water keeps the chocolate in liquid form during the whole process.
  • The yield is for the muffin sized peanut butter cups. You can use the same directions using a mini muffin tray and mini paper liners (cases) to make mini peanut butter cups too. 🙂

Adapted from Joy of Baking.

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