By Jerrelle Guy of Chocolate for Basil
I’m not a Reese’s peanut butter cup lady. Or a Kit Kat
lady. And to be honest, I’m not really a Snickers lady, either. What can I say,
I’ve always been an opinionated chocolate purist, only interested in the
darkest of the dark chocolate. Maybe accented by bits of orange or espresso
here and there, but never — not ever — peanut butter.
I know, I know. Some of you must be up in arms by now.
But the truth is I’m not a peanut butter lover at all. The flavor is too
strong, and I don’t know, maybe something traumatic happened to me as a little
girl that had to do with peanut butter. I have no clue.
However, my boyfriend Eric loves it, so I figured I’d
make him homemade peanut butter cups for him. My version is larger than a
store-bought cup and is filled with ground espresso, chia seeds, flax seeds,
and bittersweet dark chocolate. The thing is, I could NOT stop eating them. Now
I believe I understand why they are a classic pair.
Homemade Peanut Butter Cups
Makes 9 extra-large cups
Makes 9 extra-large cups
1.5 cups of Trader Joe’s flax and chia seed peanut butter
1 heaping cup of powdered sugar
1 10-oz. bag of bittersweet or semisweet chocolate chips
Your favorite ground espresso or coffee for sprinkling
1 heaping cup of powdered sugar
1 10-oz. bag of bittersweet or semisweet chocolate chips
Your favorite ground espresso or coffee for sprinkling
Special equipment:
9 foil cupcake liners
9 foil cupcake liners
Melt the chocolate chunks in the microwave using a
microwave-safe bowl (it should only take around 90 seconds). Be careful not to
burn the chocolate.
Line your cupcake liners with a bottom layer of
chocolate, about 2 teaspoons worth. (It should be just enough to coat the
bottoms.)
In a separate bowl, mix together the peanut butter and
the powdered sugar. Then separate the peanut butter dough into nine equal
balls, and flatten them in your palm. Place them on top of the bottom
layer of chocolate inside the liners. (It’s OK if the patties touch the sides
of the tin. This will make the cups looks more homemade and beautiful, because
once you unwrap them, you’ll get to see bits of peanut butter oozing through
the sides.)
Cover them each with the remaining melted chocolate,
sprinkle them with freshly ground coffee or espresso beans, and then let them
sit at room temperature to harden.
More recipes for your sweet tooth:
How
to Make Bake-Ahead Batches of Milk Bar’s Famous Compost Cookies
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