Chocolate cups filled with peanut butter make for a delightful sweet snack or an equally sweet gift for someone dear to your heart.
Ingredients – chocolate cups
- Dark chocolate – 400 g
- Coconut oil – 60 g
- Peanut butter – 300 g
- Powdered sugar – 20 g
- Salt – 0.5 teaspoon
- Vanilla extract – 1 teaspoon
Ingredients – decoration
- Raspberries – 10 g
Preparation
Melt the chocolate with coconut oil in a double boiler. In a separate bowl, combine peanut butter, powdered sugar, salt, and vanilla extract. Mix until the ingredients are well combined. Transfer the prepared filling to a pastry bag or a ziplock bag. Cut off the tip of the bag or one of the corners of the ziplock bag.
Fill each silicone muffin mold (or cupcake liner) with 2 tablespoons of melted chocolate. Spread the chocolate evenly over the bottom of the molds. Place the molds in the freezer for about 5-10 minutes to allow the chocolate to set. Cut off the tip of the pastry bag or one of the corners of the ziplock bag. Fill each of the molds halfway with the prepared peanut butter filling, piping it onto the solidified chocolate layer.
Cover the filled molds with the remaining melted chocolate, ensuring that it completely covers the peanut butter filling. Optionally, sprinkle the tops of the chocolate cups with freeze-dried raspberries.
Return the molds to the freezer for at least 10-15 minutes until the chocolate sets. They will be ready when the chocolate hardens.
