These delightful treats combine the classic flavors of peanut butter and jelly with rich chocolate, all in a convenient, bite-sized cup. They’re perfect for satisfying a sweet craving!
Yields: 12-18 cups
Prep time: 20 minutes
Chill time: 30-60 minutes
Ingredients:
For the Chocolate Shell:
- 1 ½ cups (about 250g) chocolate chips (dark, semi-sweet, or milk chocolate, depending on preference)
- 1 tablespoon coconut oil (optional, for smoother melting and shine)1
For the Peanut Butter Filling:
- ½ cup (about 125g) creamy peanut butter
- ¼ cup (about 30g) powdered sugar (confectioners’ sugar)
- 2 tablespoons unsalted butter, softened (about 30g)
- ¼ teaspoon vanilla extract
- Pinch of salt
For the Jam Layer:
- ¼ cup fruit jam or jelly of your choice (strawberry, raspberry, or grape work wonderfully)
Equipment:
- Mini muffin tin
- Mini paper or silicone liners
- Microwave-safe bowls
- Mixing bowls
- Spatula or spoon
Instructions:
- Prepare your Muffin Tin: Line a mini muffin tin with paper or silicone liners.
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring2 well after each, until completely smooth and melted. Be careful not to overheat.
- Create the First Chocolate Layer: Spoon about 1-2 teaspoons of melted chocolate into the bottom of each prepared liner. Use the back of the spoon to spread it evenly and slightly up the sides to form a small cup.
- Chill the Chocolate Shells: Place the muffin tin in the refrigerator for 5-10 minutes, or until the chocolate is set.
- Make the Peanut Butter Filling: In a medium bowl, combine the creamy peanut butter, powdered sugar, softened butter, vanilla extract, and a pinch of salt. Mix well until smooth and creamy.
- Add the Peanut Butter Layer: Remove the chilled chocolate shells from the refrigerator. Spoon about 1-2 teaspoons of the peanut butter mixture over the set chocolate in each cup. Gently flatten the top.
- Add the Jam Layer: Spoon about ½ to 1 teaspoon of your chosen jam on top of the peanut butter layer in each cup.
- Top with Chocolate: Spoon the remaining melted chocolate over the jam layer, ensuring it completely covers the jam and peanut butter and reaches the edges of the cup. You can gently tap the muffin tin on the counter a few times to help the chocolate settle evenly and release any air bubbles.
- Chill to Set: Return the muffin tin to the refrigerator for at least 30-60 minutes, or until the chocolate cups are completely firm.
- Enjoy! Once set, carefully remove the chocolate cups from the muffin tin and peel off the liners. Store them in an airtight container in the refrigerator for up to a week.
Tips for Success:
- Quality Ingredients: Using good quality chocolate and a flavorful jam will elevate your cups.
- Don’t Overfill: Be mindful not to overfill the cups, especially with the jam, as it can make them difficult to seal with the top chocolate layer.
- Room Temperature Butter: Ensure your butter for the peanut butter filling is softened to room temperature for a smooth, lump-free mixture.
- Customize Your Jam: Feel free to experiment with different jam flavors like blueberry, apricot, or even a spicy pepper jelly for a unique twist!
Enjoy making these delightful treats! What do you think, are you ready to give them a try?
