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16 servings


0 hours 30 mins


0 hours 20 mins


1 hours 0 mins
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24 Oz. dark chocolate, chopped

2 Tbsp. Coconut Oil

1 1/2 Cups Almond or Peanut butter (creamy or chunky)

1 Cup powdered sugar

6 Tbsp. room temperature salted butter

1 Tsp. Pure Vanilla extract

Flakey Maldon Salt to top


1. Line a baking sheet with paper cupcake liners.
2. Melt the chocolate and coconut oil in a bowl in the microwave in 30-second intervals until melted. (A couple of minutes total) Drop one tablespoon of melted chocolate into each liner then use the back of a spoon or a small paint brush to brush the chocolate 1/2 way up the sides of the liner. Place in the refrigerator until the chocolate firms up (about 10 minutes).
3. Using a hand mixer, beat together the nut butter, sugar, butter, and vanilla until smooth and creamy (if using creamy style nut butter) or until thoroughly incorporated if using chunky.
4. Put one tablespoon of peanut or almond butter into each chocolate cup. Chill another 10 minutes. Remove from the refrigerator and spoon over more melted chocolate to completely cover the nut butter and create a cup. Sprinkle with flaky Maldon salt.
5. Chill until set. (1/2 hour is fine) Then dig in!

NOTE: We all want and love those peanut butter cups we grew up on. I’ve made them for years but now I have a slightly “grown up” version that I make more often. I’ll use dark chocolate (instead of milk chocolate) and I like to try different nut butters. Right now, Almond butter is my go-to flavor but cashew and the good old standby, peanut butter, still works. The other thing I’ve been doing is using crunchy butters. I really like the little bits of nuts in this candy…it gives it extra texture. But that is a personal preference. So, if you like creamy, go for it.

As with most of my recipes, feel free to substitute your chocolate preference (milk, semi sweet or dark) and your nut flavor and texture. They all work great. A couple of tips: if you can find them, use a sturdier paper cup. The really cheap ones don’t always hold their shape real well. I’ve seen silicone cupcake liners at Michaels (I haven’t tried them yet but they look fabulous.) but I’ll usually just use a sturdier foil cup or thicker paper cup for these. The foil liners are pretty too and usually come in a bunch of colors. I like to use them for other baking projects too so I can leave the muffin or the nut cup in the foil and wrap as a gift. I also like that the foil cups don’t get damp and kind of disappear into the muffin (or in this case, candy cup) and you can still see it after baking. See some of the photos to see what I mean. If you can’t find them at your grocery store you can pick up foil cups here.

One last note on chocolate nut cups, it you really want to switch it up and make it lighter and dare I say, even healthier, check out my Dark Chocolate & Pomegranate Cups.