CHOCOLATE PEANUT BUTTER CUPS recipe by Home Cooking with Julie Neville

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder + coconut oil

Dark chocolate offers more antioxidants, while cocoa powder is more affordable.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fats, and sunflower seed butter is often less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index, while granulated sugar is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

Line a cupcake tray with cupcake cases.

Melt 150 grams of milk chocolate and pour equally into each case, tapping to even out.

Freeze for 15 minutes.

In a bowl, mix 1.5 tablespoons of room temperature unsalted butter, 85 grams of smooth peanut butter, and 35 grams of icing sugar until smooth and fluffy.

Remove the tray from the freezer and add about 1-2 teaspoons of the peanut butter mixture to each case, spreading it out.

Freeze for another 15 minutes.

Melt another 150 grams of milk chocolate and pour it over the peanut butter layer in each case, spreading it to cover completely.

Freeze for another 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens