TOTAL TIME: 15 MINS
SERVINGS: 15
INGREDIENTS:
7 oz (200 g) dark chocolate, melted
1/2 cup (125 g) smooth peanut butter (I recommend using a natural peanut butter, with no added sugar)
2 1/2 tbsp (50 g) maple syrup or honey
pinch of salt (optional, depending on whether your chosen peanut butter contains added salt)
15small cupcake liners/cases
METHOD:
Fill a small cupcake liner with the melted chocolate to the top, then turn the liner upside-down and allow the excess chocolate to drip off. Repeat with the remaining cupcake liners, and place them onto a baking sheet.
Freeze the chocolate coated cupcake liners for ~5 minutes, then repeat the procedure (filling the liners with chocolate and letting the excess to dip off), making sure that the sides of the cupcake liners are well coated with the chocolate.
Freeze again for ~5 minutes.
In the mean time, mix together the peanut butter, maple syrup (or honey) and salt (optional).
Fill the firmed up chocolate coated cupcake liners with the peanut butter filling, smoothing out the top. Leave ~1 mm space at the top for the chocolate layer.
Spoon some melted chocolate on top of each filled chocolate cup, so that you get a smooth, even peanut butter cup top.
Freeze for at least 1/2 hour to allow the chocolate to properly set. Then, peel off the cupcake liners and enjoy!
The homemade peanut butter cups keep well in a closed container in a cool dry place (or the fridge) for ~1 week, or in the freezer for ~1 month.