Peanut Butter Cups
This recipe is a deliciously decadent version of the Peanut Butter Cups that we all know and love! You will need a chocolate mold in the shape of cups for this recipe. However, if you prefer to use another form, please feel free to use whatever you have and whatever works best for you!
  • 200 g dark chocolate (real chocolate, not chips)
  • 115 g peanut butter
  • 15 g butter, softened
  • pinch of salt
  • ¼ teaspoon vanilla
  • 40 g powdered sugar, sifted
  1. TO TEMPER THE CHOCOLATE: Start by melting the chocolate over a water bath on the stove in a metal or glass bowl.
  2. Once melted, remove from heat and place in an ice bath. Remove from the ice bath after a few minutes and begin stirring the chocolate to mix in the chocolate that has begun to harden on the sides of the bowl.
  3. Continue this process until you have reached the desired temperature.
  4. The optimal temperature is 31 Celsius or 88-89 Fahrenheit.
  5. Once reached, place back over the hot water bath for about 15 seconds.
  6. Continue to stir the chocolate and make a test by sticking the point of a spoon into the tempered chocolate. Wait a few minutes to see if it begins to harden. THIS IS VERY IMPORTANT. Please test your chocolate before hand to make sure it is tempered correctly. If you begin to fill your cups and find out later that something wasn't done correctly (because of the spots on the chocolate) then you will have to start the whole process over. This way, you know for certain your chocolate has been tempered correctly.
  7. Once your test checks out, pour the chocolate into the cups, filling each one to the top. Tap the form on the table vigorously to remove any and all air bubbles.
  8. Turn the form upside down over the chocolate bowl and let the excess chocolate run out.
  9. Once the chocolate has slowly started to harden, flip the form back over and with a pallet, scrape the top of the form to remove the excess chocolate.
  10. Place in the refrigerator for about 15 minutes to let the chocolate harden completely to be removed from the form.
  11. When the chocolate is set, tap the form on the table with one good hard bang. Flip the form upside down and tap the form again, once, on the table and let the cups fall from their form.
  12. If everything was done correctly, they should all release from their form with maybe a few stragglers.
  13. FOR THE FILLING: To make the filling, stir the peanut butter, butter, salt, vanilla and powdered sugar together in a bowl until well combined.
  14. Transfer to a piping bag with a star tip and pipe the filling into the chocolate cups.
  15. Finished! And now, ENJOY!
Recipe by Baking My Way Through Germany at