4 Ingredient Peanut Butter Cups
These Homemade 4 Ingredient Peanut Butter Cups are SO easy, kid-friendly, and absolutely delicious. You'll never go back to store-bought ever again!
Equipment
- 1 Mixing bowls
- 1 Microwave-safe bowl
- 1 Cupcake Pan
- 1 Handheld Mixer Mixer
Ingredients
- ½ cup (128g) creamy peanut butter
- 2 tablespoon (28g) unsalted butter, softened to room temperature
- ¼-½ cup Powdered sugar see notes
- 2 cups (360g) chocolate, either chips or chopped bars I use half milk and have dark chocolate
Instructions
- Line a 12-cup cupcake pan with 12 cupcake liners and set aside.
- In a medium mixing bowl, combine butter and peanut butter and beat using a handheld mixer until completely smooth, for about 1 minute. Then add in the powdered sugar and mix until smooth and no lumps visible. Set aside.½ cup (128g) creamy peanut butter, 2 tbsp (28g) unsalted butter, softened to room temperature, ¼-½ cup Powdered sugar
- In a microwave safe bowl, add the chocolate and microwave in 30 second increments until melted, making sure to stir between increments. If you've never melted chocolate before, this is how you do it. Place the chocolate in the microwave and microwave for 30 seconds. Remove it from the microwave and stir for about 30 seconds. Return to the microwave and again, heat for 30 seconds. Remove from the microwave and stir again. As you stir, the chocolate will continue to melt. If chocolate chunks remain, return it to the microwave and add an additional 30 seconds. Continue this until the chocolate is completely melted.2 cups (360g) chocolate, either chips or chopped bars
- Using a tablespoon, pour chocolate into each cupcake liner. To spread it out, move the liner from side to side and it should spread out on its own. Once evened out, scoop in about ½ to ¾ tablespoon of peanut butter filling to each cup. You can use a spoon to flatten it out just a little. Once you're satisfied, fill the cups with a tablespoon of chocolate each. To spread out the chocolate evenly around, just lift the cupcake pan and tilt it back and forth slowly and it should move the chocolate around.
- Refrigerate for about 30 minutes to an hour until the chocolate is set. You can add a sprinkle of sea salt to the top.
- Place them in an airtight container and refrigerate for up to 5 days.
Notes
Note on powdered sugar: I like to use ¼ cup of powdered sugar, but this amount creates a thinner filling. If you'd like more sweetness and a thicker filling, add ½ cup, or until you like the consistency.
Tried this recipe?Mention @siftwithkima or tag #SiftwithKima on Instagram!
