Build me up (peanut) buttercup…

This time of year is so dangerous, for my waistline that is. There’s candy, cookies and treats everywhere I look. I feel like I have to navigate the halls of my office with my head down. I don’t dare to look at any shelf, ledge or desk in fear that it will be topped with bowls and bowls of sugary goodies. I’m pretty proud of myself so far, however there is one treat that has been able to stop me in my tracks over and over again. One treat that I cannot say no to. One treat that has me hitting the treadmill almost daily in fear that my annual “winter padding” will come a lil’ too soon this year. What’s that treat? Chocolate Peanut Butter cups. Wow, are they yummy, especially around that time between lunch and dinner. The other day, as I was chowing down on what seems like my daily afternoon treat, I realized that I have to attempt to make my own. I immediately went on a search to collect various recipes and came up with my own. Guess what? There’s no baking involved! Just a little melting, mixing and freezing. Hope you enjoy my latest creation as much as I do. 🙂

Peanut BUtter Cups 6


Chocolate Peanut Butter Cups

Yields: 24 pieces mini cups, possible 12 regular sized cups.

Prep Time: 15 minutes

Freeze Time: 30 minutes


  • 8 oz. Creamy Peanut Butter
  • 1.5 lb Chocolate Chips – if you are not doing mini cups then I would suggest having more chocolate on hand just in case you need it.
  • 1/2 Cup Confectioner’s Sugar (aka Powdered Sugar)
  • 3 Tb Melted Butter


  1. Melt chocolate either on a double boiler or in the microwave in 20 second intervals, stirring in between. Be careful not to burn the chocolate and be patient!
  2. Mix peanut butter, melted butter and powdered sugar in a medium size bowl then scoop into a large plastic freezer size bag. Snip the tip of the bag off with scissors to use as a pastry bag when filling the cups.
  3. Arrange cupcake liners in a cupcake pan. I used a mini cupcake pan and mini cupcake liners, but feel free to use what you’ve got. Spray pan and liners with nonstick cooking oil.
  4. Spoon a small amount of chocolate in each cupcake liner, enough cover the bottom and a tad more.
  5. Take a clean finger and gently coax the chocolate in each liner up the sides of the liner to coat completely. Once done place tray in freezer for 10 minutes.
  6. Once shells have been created and frozen take out of freezer and pipe peanut butter mixture in each cup, filling up just shy of the top.
  7. Spoon remaining melted chocolate over the top of each peanut butter cup then place tray back in the freezer for at least 20 minutes before serving.

Tags: , , , ,

Categories: Cookies, Cupcakes

Click here to subscribe to Amy Lou's Kitchen

Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: