Peanut Butter Cups



  • Peanut Butter, 1/2 cup
  • Confectioner's Sugar, 3 tablespoons
  • Unsalted Butter, 1 tablespoon


  • Barry Callebaut Dark Chocolate Callets, 500 grams
  • Heart Sprinkles


  1. Place the dark chocolate in a stainless mixing bowl and put-on top of a pot in simmering water, then off the heat. Gently stir until melted. Transfer melted chocolate into a piping bag.
  2. For the filling: Cream the butter and peanut butter until light and creamy, gradually add in the confectioner’s sugar until well blended. Transfer filling into a pastry/piping bag.
  3. Lined mini muffin pan with baking paper. Pipe chocolate into the bottom of each cup, about ¼ full. Gently tap the pan to even out the layer of chocolate.
  4. Refrigerate for 5 minutes until set.
  5. Take out of the ref, fill in with peanut butter filling until ¾ full. Refrigerate to set.
  6. Pipe melted chocolate on top of peanut butter layer filling. Decorate with sprinkles as desired. Chill for 30 minutes.
  7. When fully set, remove the peanut butter cups in to muffin pan and serve.