Chocolate Almond and Peanut Butter Cups, just the way you like them.

DIY almond or peanut butter cups are a new-found obsession. They are remarkably easy to make, and they come out exactly the way YOU like them best: want a thin chocolate shell that cracks to reveal a deep well of sweet and salty fresh-ground almond or peanut butter? A slab of super dark chocolate with a thin layer of nut butter topped with crunchy crystals of salt? A small cup that is just enough to tide you over when you need a snack in the afternoon? A giant cup that could feed three people in one sitting? Get ready to create the almond and peanut butter cup of your dreams.

The key to great almond or peanut butter cups is to get high quality chocolate in whatever cocoa percentage you like best. From white or milk chocolate to 80% dark, pick your favorite variety, but good-quality chocolate will result in a smooth and delicious chocolate shell. With nut butters, you also have a range of choices. Fresh ground almond and peanut butter will be crunchier and toastier than a smooth grind nut butter in a jar, but any variation that suits your fancy works. Just stir them well and you’re ready to create your perfect chocolate almond or peanut butter cup. Delish!

Prep time: 45 minutes

Ingredients

  • 12 oz chocolate (white, milk, semi-sweet or dark. My fave: Guittard 66% semisweet chocolate)

  • 2 cups almond butter, peanut butter or nut butter of your choice

  • ¼ cup confectioner’s sugar, sifted

  • 1 ½ tsp vanlla extract

  • 1 tsp salt

  • Flaky Maldon sea salt for sprinkling over the top

  • 40+ mini cupcake liners

 

Directions:

  • Set paper baking cups on a baking sheet.

  • Melt 7 ounces of the chocolate in a double boiler. You can make your own with a smaller pot sitting inside a larger pot of simmering water. Once melted, take the double boiler off of the heat, but leave it together to keep the chocolate warm and spreadable.

  • Spoon 1 teaspoon of melted chocolate into each cup (more if you like a thick chocolate layer). Using a small spoon, spread the chocolate ¾ of the way up the sides of each cup making sure that the chocolate coats the sides and base of the cup well.

  • Pop your tray into the fridge for a few minutes to chill while you prep the filling.

  • Meanwhile, in a medium bowl, stir together peanut/almond butter, confectioners’ sugar, vanilla extract and salt. (Make sure the nut butter is stirred in the jar before you measure).

  • Spoon 2-3 tsp of nut butter into each cup, enough to bring the nut butter ¾ of the way up the sides of the chocolate shell but leaving a ring of chocolate above the nut butter. Gently press the peanut nut butter into the cup and flatten the top.

  • Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Spread the chocolate evenly over the top of the cup. Sprinkle sea salt on top. Refrigerate until solid, about 30 minutes.

  • Melt your remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup and spread it out so that it meets the edges.

  • Sprinkle a pinch of flaky sea salt over the top of each cup.

  • Refrigerate until solid, 30 minutes.

 

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