Sunday, 26 January 2014




Dark chocolate or milk chocolate or both together
1 cup
Peanut butter
½ cup
Salted butter
1 tbsp + 1 tbsp
Small paper cups
7 – 8 nos
Salt  (optional)
A pinch
Powdered sugar
½ cup


1.       In a microwave or a double boiler melt the chocolate. Be careful not to burn it.

2.       Add to it 1 tbsp butter and beat well till creamy and well incorporated.

3.       Pour 1 tsp chocolate in each of the small paper cups.

4.       Tap them lightly to even out the top layer of the chocolate.

5.       Refrigerate for 10 minutes.

6.       Simultaneously melt together the peanut butter and remaining salted butter in a microwave or double boiler till it is nice and creamy but pourable. I like using chunky peanut butter but ideally creamy peanut butter is used.

7.       In case you are not using salted butter then add in a pinch of salt.

8.       Also add in the powdered sugar and beat well.

9.       Repeat like step 3 using peanut butter. Tap lightly to even out the surface.

10.   Refrigerate again for 15 minutes.

11.   Warm up and melt the remaining chocolate and repeat step 3 with the chocolate.

12.   Tap lightly and refrigerate 10 minutes.

13.   Once set and they firm up your chocolate peanut butter cups are ready to be dived into.

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