Chocolate Peanut Butter and Jelly Cups
These Chocolate Peanut Butter and Jelly Cups are an indulgent, bite-sized treat combining rich dark chocolate, creamy peanut butter, and your favorite jelly!
Equipment
- Silicone or paper cupcake liners
- Double boiler or microwave-safe bowl
- Spoon or small offset spatula
- Measuring Cups
- Refrigerator or freezer
Ingredients
- 8 oz dark chocolate choose a high-quality dark chocolate bar or chips
- 1 cup smooth peanut butter use your favorite creamy peanut butter, ideally with no added sugars or oils
- 1/2 cup jelly or jam strawberry, grape, raspberry, or tropical flavor like mango
- flaked or coarse salt optional, small sprinkle for flavor balance
Instructions
Build Chocolate Peanut Butter and Jelly Cups Step by Step
- Start by chopping your dark chocolate into small, even pieces if using a bar. Melt it gently using a double boiler or in the microwave in 30-second intervals, stirring in between to avoid burning. The chocolate should be smooth and glossy.
- Line a muffin tin or tray with silicone or paper cupcake liners. This will help maintain the shape of the cups and make them easy to remove once set.
- Drop a spoonful of melted chocolate into each liner, then use the back of the spoon or a small spatula to spread the chocolate evenly along the bottom and slightly up the sides. Place the tray in the refrigerator for about 10 minutes to let the chocolate set firmly.
- Once the chocolate base is firm, spoon about one tablespoon of smooth peanut butter into each cup. Spread gently but keep it thick enough to create a distinct layer.
- Top the peanut butter with a small dollop of your chosen jelly or jam. Be careful not to add too much to avoid overflow when the final chocolate layer is added.
- Pour or spoon another layer of melted chocolate over the peanut butter and jelly, covering them completely. Smooth the surface with your spatula or spoon to seal the cup.
- Before the final chocolate layer sets, sprinkle a pinch of flaked or coarse salt on top of each cup to add a sophisticated salty contrast.
- Return the tray to the refrigerator and chill for at least 30 minutes or until the chocolate is completely set.
Notes
- Use high-quality dark chocolate with at least 60% cocoa for best flavor balance.
- Smooth peanut butter works best to create clean layers and easy sealing.
- Store cups refrigerated in an airtight container for up to one week or freeze for up to one month.
- Try different jelly or jam flavors seasonally to keep the recipe fresh and exciting.
- For peanut allergies, substitute peanut butter with almond or sunflower seed butter.