Reese’s Peanut Butter Cups are my all-time favorite candy. Reese’s specifically—I’ve eaten countless knockoffs and no one else holds a candle to Reese’s.
Knockoffs all have their problems. The chocolate isn’t sweet enough or it’s too sweet; the peanut butter filling is gritty; the ratio of chocolate to peanut butter is off. For all these reasons I’ve resisted ever making my own peanut butter cups. I think they’re one of those rare instances of a homemade treat that not only isn’t better that the original, but isn’t even as good.
But I really wanted to make a cute little candy cup and I really wanted to incorporate peanut butter. What’s a girl to do? How about put some coconut butter in the filling. Mix the coconut butter into the peanut butter, end up with a delicious filling, and life is good!
The filling is sweet and peanut butter-y with a hint of coconut flavor and it’s so smooth and creamy and ooooh I just know you’ll love these as much as I do.
And they’re reasonably easy to make since you don’t actually have to cook anything; you’re just melting and stirring. The worst part is filling the cupcake liners with chocolate because the chocolate kind of gets everywhere. Unless you’re neater than I am. . .I’m not very tidy in the kitchen and I ended up with chocolate everywhere during my recipe testing. I’m still scraping drips off of the stove three days later. But the mess is, as always, worth it.
I recommend using foil cupcake liners rather than paper ones because the foil is a lot sturdier. I used both foil and paper and hated my life when I was filling the paper liners with chocolate. But if paper is all you can find then go for it, but use two per candy.
If your liners become misshapen while you’re filling them, place a baking sheet over the top of your muffin tin when you freeze your cups the first time. This will shove the liners all the way to the bottom of the muffin cups, which will help them retain their shape. (Did that last sentence make any sense at all?)
But misshapen or not your coconut peanut butter cups with be delicious. I promise!
- 2/3 cup creamy peanut butter
- 1/2 cup coconut butter*, mixed well
- 2 tablespoons powdered sugar
- 3/4 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 1/2 cups chocolate chips
- Combine peanut butter and coconut butter in a microwave-safe mixing bowl. Heat until liquid, about 20 seconds. Stir well to combine. Sift in powdered sugar and mix well. Stir in coconut extract and salt. Set aside.
- Place chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until smooth.
- Place 16 mini muffin cups into a mini muffin tin. Spoon about 1 1/2 teaspoons of melted chocolate into each one, using your finger or the back of a small spoon to spread chocolate up the sides of the cups. You want the sides to be fairly thick or the chocolate will crumble when you try to unwrap your candies. Freeze for 10 minutes.
- Place the filling mixture into a zip-top bag and snip of one of the bottom corners. Squeeze filling into frozen chocolate cups, filling about 3/4 of the way full. Freeze for 30 minutes, until filling is frozen solid.
- Remove from freezer and top each cup with more melted chocolate. You will probably have to re-melt your chocolate chips. Freeze for 10 minutes more and serve.
- Be sure you use coconut butter, not coconut oil. They are very different things. Coconut butter is also known as coconut manna (and is known, in my apartment, as pure decadence). Take care to heat your coconut butter enough that you're able to mix it completely before using it.