Homemade Peanut Butter Cups Recipe

This election has my stomach in knots.

So stressed out that I rummaged through the kitchen looking for something to make to take my mind off of the live news feed Joel had running in the living room.

Last week, after my Halloween binging, I’d had my mind set on homemade peanut butter cups.  Mostly because I liked the idea that I could control the sweetness of them over the overly (no offense) sweet Reese’s cups.  Maybe so I could eat more of ’em?

I read 10, 15 or 20 different recipes and decided to craft this simple one of my own.

I grabbed the peanut butter, powdered sugar, chocolate chips and some butter.  That’s it?  Yep, that’s it!  OH, wait ~ I lied.  Cupcake wrappers and my muffin pans.  Standard sized 12 cups and 24 mini cups.  I couldn’t make up my mind on candy size and wanted to try out milk chocolate versus semi-sweet.

Ok, ok.  So I had to get a few more things together than I originally let on.  No biggie.

Oh, and you should know that I took these lovely pictures of the step-by-step process and wouldn’t you know it, my camera goofed and I can’t recall any of them from the memory card.  Sad day for me.  I had to hastily snap a few after-thought photos with my iPhone.

By after-thought I mean I’d already cracked into the finished product after getting Cannon close ups.

Oh well.  Sorry about that.

So with the election results pouring in across the nation, I melted the chocolate chips in a double boiler and lined my muffin pans with cupcake liners and filled their bottoms with melted chocolate.

Then WHACKED it on the counter and shimmied it from side to side to help the chocolate settle into the bottoms.  I threw this into the freezer and turned to get the peanut butter mixture going.

I busied myself with whisking softened (salted) butter into peanut butter and then whipping powdered sugar into that and listened to the TV with one ear open.  Removing my 1st layer of chocolate from the freezer, I topped it with a dollop of the peanut butter mixture and WHACKED it on the counters again.

My poor neighbors must really think I’m loosing it over this election.

I forgot to throw the peanut butter topped chocolates into the freezer to let that layer settle and got a little headed of myself.  I dropped another dollop of melted chocolate on top of the peanut butter layer and WHACKED again.

I got some gorgeously smooth and flat tops out of these beauties but some dips and valleys in the centers. Didn’t solve my anxiety though.  I needed to let the chocolates harden before diving into my stress relief remedy so I threw them into the freezer for another 15-20 minutes and contemplated what I could have done differently.


If I had been more patient and froze each layer my cups would have a flat even layer of chocolate-to-peanut butter-to-chocolate-ness.

I thought perhaps I should have followed other recipes’ advice and went with unsalted butter, or even melted it.  But no way on the melting ~ I couldn’t get my head around that.  And I could hear Sofia Vergara’s voice in that episode of Modern Family going on about the salt in chocolate milk.  Ok, sticking with salted butter.

I prefer the semi-sweet chocolate but Joel prefers the milk chocolate.  I’m taking a batch to the office (to celebrate an anniversary for one of my employees) ~ I wonder if they’ll like the giant milk chocolate batch or the mini semi-sweet batch?

Which type of chocolate do you prefer?  Hopefully it’s not as close of a race as this year’s election and you have a clear cut winner…I’m talking chocolates folks, not politics!

Stress eating like a champ here.  Don’t mind me.


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Homemade Peanut Butter Cups Recipe
Prep Time
Cook Time
Total Time
: Dessert
Serves: 12-18 or 48 mini's
  • 1 cup smooth peanut butter
  • 4 TBSP salted butter, softened
  • ¾ cup - 1 cup powdered sugar (adjust to your preferred level of sweetness)
  • 32 oz chocolate chips
  1. Line muffin pan with cupcake liners
  2. Melt chocolate in a double boiler, stirring until smooth
  3. Using a cookie scoop, fill it ½ to ¾ full (depending on the size of your muffin tin) of melted chocolate and dollop into the cupcake liners.
  4. Whack it against the counter a bit to level out.
  5. Freeze chocolate for 10-12 minutes.
  6. Whip softened butter into peanut butter and gradually add powdered sugar. Start with ¾ cup and increase from there. I think 1 cup is ideal, but if you prefer your candy to be super sweet, feel free to increase in ⅛ cup increments from there. If you get it too sweet, just add a tad more peanut butter.
  7. Using your cookie scoop, fill it ½ way with peanut butter mixture and drop onto the frozen chocolate layer. Use the back side of the scoop to help level out and whack against the counter to smooth as best you can.
  8. Freeze again for 10-12 minutes.
  9. Remove from freezer and top with remaining melted chocolate, again using your cookie scoop.
  10. Freeze another 10 minutes then they're ready!
You can customize this to use your favorite kind of chocolate and adjust the sweetness of the peanut butter mixture to call it your own! This recipe makes 12-18 standard cupcake sized cups, 48 mini's or 12 standard + 24 mini's.