A simple homemade dark chocolate peanut butter cups recipe made with five common ingredients and no refined sweeteners.
Growing up, Reese’s were my favorite candy. I used to trade other chocolate bars just to collect them at Halloween. These days I prefer dark chocolate, and I love high-quality dark chocolate peanut butter cups. I’ll splurge on brands like Unreal, Theo’s, Justin’s, or Trader Joe’s mini cups when I can find them on sale.
I usually keep a small sweet treat on hand for after-dinner cravings—sometimes peanut butter cups, other times ice cream or frozen yogurt. After wanting to make my own for a while, I finally tried this recipe. Homemade peanut butter cups are quick, inexpensive, and made with pantry staples, so they’re perfect when you don’t have store-bought ones available or want a cleaner ingredient list.
These are fun to make and make lovely homemade gifts. I kept them as two-layer cups to keep the method simple, but you can add an extra thin chocolate layer on top if you prefer a more classic look. The coconut oil helps the chocolate set, so they’re firm when chilled. Store them in the refrigerator for everyday enjoyment or in the freezer for longer storage—if you eat them straight from the freezer, let them sit a couple minutes to soften slightly. They’re rich and dark, so one cup often satisfies a sweet tooth.
If you make these dark chocolate peanut butter cups, leave a comment or tag me on Instagram @livbane—I’d love to see your photos!
Natural Dark Chocolate Peanut Butter Cups
Ingredients
For the Chocolate Layer
- 2 Tbsp. creamy natural peanut butter
- 2 Tbsp. coconut oil
- 1 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 2 Tbsp. unsweetened cocoa powder (dark chocolate cocoa works well)
For the Peanut Butter Layer
- 1/3 cup creamy natural peanut butter
- 1 Tbsp. coconut oil
- 1 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 1/8 tsp. salt
Instructions
Chocolate Layer
-
Combine 2 Tbsp peanut butter, 2 Tbsp coconut oil, and 1 Tbsp maple syrup in a small glass bowl or measuring cup. Microwave about 30 seconds on medium power and stir until smooth. Stir in 1 tsp vanilla extract and 2 Tbsp unsweetened cocoa powder until fully combined.
-
Line a mini muffin pan with mini cupcake liners. Spoon a small amount of the chocolate mixture into each liner to form the bottom layer. Place the pan in the freezer while you prepare the peanut butter layer. (Alternatively, use a regular muffin pan and liners to make about 10 larger, thinner cups.)
Peanut Butter Layer
-
In a clean small bowl or measuring cup, combine 1/3 cup peanut butter, 1 Tbsp coconut oil, and 1 Tbsp maple syrup. Microwave for about 30 seconds on medium power and stir until smooth. Add 1 tsp vanilla extract and 1/8 tsp salt, then stir to combine.
-
Spoon a small amount of the peanut butter mixture over each chilled chocolate base. Return the pan to the freezer for about 30 minutes, or until solid. Remove liners and store the cups in the refrigerator for up to a week or in the freezer for up to two months. Let frozen cups sit a minute before eating if you prefer a softer texture.
Notes
Choose an all-natural peanut butter with minimal ingredients (typically just peanuts and salt) for the best flavor and texture. Brands like Trader Joe’s or Simple Truth are good examples.
Nutrition
Adapted from an earlier recipe.