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MaraLila

Mini Peanut Butter Cups

These homemade Mini Peanut Butter Cups are rich, creamy, and made with just 5 simple ingredients. No baking required — just pure chocolate-peanut butter perfection in every bite. The chocolate shell is glossy and snappy, the peanut butter filling is smooth, dense, and perfectly salted, and the whole thing comes together in under 25 minutes of active time. Once you make these, you will never reach for a store-bought version again.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 24 mini cups
Course: Candy, Dessert, Snack
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups semi-sweet chocolate chips (or 60-70% dark chocolate, chopped)
  • 1 tbsp refined coconut oil
  • 0.75 cup creamy conventional peanut butter (Jif or Skippy)
  • 0.75 cup powdered sugar, sifted
  • 2 tbsp unsalted butter, softened to room temperature
  • 0.25 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 1 pinch flaky sea salt (Maldon), for topping — optional
  • melted white chocolate, for drizzle — optional
  • crushed pretzels, for topping — optional

Equipment

  • 24-Cup Mini Muffin Tin Standard size for perfectly portioned mini cups.
  • Mini Paper Candy Cups or Foil Liners Essential for clean, easy removal and a professional look.
  • Heatproof Bowl For melting chocolate in the microwave or over a double boiler.
  • Small Cookie Scoop (½ tbsp) Makes portioning the peanut butter filling fast and consistent.
  • Silicone Spatula For stirring chocolate and mixing the filling.
  • Hand Mixer or Stand Mixer Optional — a sturdy spatula works fine for the filling.

Method
 

  1. Line a 24-cup mini muffin tin with mini paper candy cups or mini foil liners. Clear a flat shelf in your refrigerator or freezer — you will need it between steps.
  2. Combine the chocolate chips and coconut oil in a heatproof bowl. Microwave in 30-second increments, stirring between each round, until completely smooth and glossy — about 2 to 3 rounds total. Alternatively, melt over a double boiler, stirring continuously. Let the melted chocolate cool for 3–5 minutes before using.
  3. Spoon approximately 1 heaping teaspoon of melted chocolate into the bottom of each lined cup. Use the back of a small spoon to nudge a thin layer of chocolate slightly up the sides of each paper cup. Place the tin in the freezer for 8–10 minutes until the chocolate base is completely firm and solid.
  4. In a medium bowl, beat together the creamy peanut butter, softened butter, vanilla extract, and fine sea salt until smooth. Add the sifted powdered sugar and mix until fully incorporated. The filling should be thick and pliable like soft dough. If too sticky, add powdered sugar one tablespoon at a time. If too stiff, add half a teaspoon of milk and mix again.
  5. Remove the tin from the freezer and confirm the chocolate base is fully set. Scoop approximately ¾ teaspoon of peanut butter filling, roll into a small ball, and press gently into each cup, flattening slightly. The filling should sit just below the rim of the paper cup to leave room for the top chocolate layer.
  6. If the melted chocolate has thickened, microwave for 10 seconds and stir smooth. Spoon approximately 1 teaspoon of chocolate over each filled cup and spread gently to cover the peanut butter filling completely. Tap the tin firmly on the counter 2–3 times to settle the chocolate into an even, flat surface. Add garnishes (flaky salt, white chocolate drizzle, or crushed pretzels) immediately while the chocolate is still wet.
  7. Place the tin in the refrigerator for 30 minutes, or the freezer for 15 minutes, until the top chocolate layer is completely firm. Once fully set, lift each cup from the tin, peel away the paper liner if desired, and serve.

Notes

Pro Tips: Use the best quality chocolate you can afford — it is the dominant flavor and makes a noticeable difference. Never skip the salt in the filling — it balances the sweetness and makes the peanut butter flavor pop. Always chill the base layer completely before adding the filling. Use conventional creamy peanut butter (Jif or Skippy) — natural peanut butter is too oily and will not hold its shape. Make these the day before your event for best results — the filling firms up beautifully overnight in the fridge.