I just got introduced to the blog A Beautiful Mess, and it is fantastic. I’ve barely even scratched the surface, and I’ve already added some DIY projects to my list. As I scrolled through the blog, I came across a post with a peanut butter cup recipe. I felt pretty excited about the recipe, and promptly pulled out my ingredients to give it a trial run. Check out the recipe here. I didn’t have any mini muffin tin liners – so I made my peanut butter cups in full-size muffin tins. This worked, but it was a big dose of sweetness. I think when I try them again I’ll add a little bit of salt to the top to counteract the super sweetness. ¬†Give this recipe a try – it was easy, and yummy.

From A Beautiful Mess:

Needed: mini cupcake pan plus mini sized cupcake liners (we used brown ones), 1 bag (about 2 cups) dark or semi-sweet chocolate, 2 tablespoons oil, 1/2 cup creamy peanut butter, 2 tablespoons butter, 2 tablespoons brown sugar and 3/4 cup powder sugar.

First, line your mini cupcake pan with liners. In a microwave safe bowl melt half of the chocolate chips with 1 tablespoon oil. I’ve found the best way to melt chocolate in the microwave is to melt for 30 seconds, stir, melt another 30 seconds, stir and repeat this until things are creamy. Once the chocolate is melted pour a tablespoon or so (it’s not necessary to measure, I’m just giving you an idea of how much to pour) in to each cupcake liner. Give the pan a little shake so that the chocolate evenly distributes in each hole, then place in the refrigerator.

While that is cooling, make the peanut butter filling. In a pot on the stove or in a microwave safe bowl in the microwave melt the peanut butter, brown sugar and butter together. Add the powder sugar, 1/4 cup at a time and stir in between until it’s all been added and you have a nice thick, creamy batter. Shape these into small balls and slightly smash so they become small disks. Place these in each chocolate filled cupcake liner.

Now melt the remaining chocolate with 1 tablespoon oil. Pour over the top of the peanut butter disks. Once you’ve filled all the the liners give the pan a good shake or tap on the counter top so the chocolate settles into all the cracks. Refrigerate this overnight until firm.

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