Dark Chocolate Peanut Butter Cups

Author Mary Ellen


  • For PB Layer:
  • 1 C peanut butter
  • 1 TB coconut oil
  • For Chocolate Layer*:
  • 1/2 C cacao/cocoa powder
  • 1/4 C cocoa butter
  • 1 TB coconut oil
  • 1/2 tsp vanilla extract
  • 1 tsp of sweetener (I used coconut sugar)
  • 1/4 tsp sea salt (optional)
  • Toppings: little candy hearts , nuts, chopped fruit...


  1. Using a double boiler (or glass bowl on top of a boiling pot) mix peanut butter and coconut oil.
  2. Once melted, add this to the bottom of your cupcake wrappers. I put the cupcake wrappers in a muffin pan to keep them all together. Put muffin pan into freezer for about 15-20 mins for the peanut butter to harden.
  3. Use the double boiler (or glass bowl on top of a boiling pot) to mix the rest of the ingredients together. Once melted, add the chocolate mixture on top of the peanut butter and add toppings.
  4. Place the muffin tin back in the freezer for about a half hour until the chocolate hardens.
  5. I recommend keeping the cups in the freezer or refrigerator until you are ready to eat them.