Salted Caramel Peanut Cups (Print Version)

Chocolate cups with creamy peanut butter, gooey salted caramel, and a sprinkle of flaky sea salt.

# What You'll Need:

→ Chocolate Layer

01 - 10 oz semisweet or milk chocolate, chopped or chips
02 - 2 tablespoons coconut oil or unsalted butter

→ Peanut Butter Filling

03 - 1/2 cup creamy peanut butter
04 - 2 tablespoons powdered sugar
05 - 1 tablespoon unsalted butter, softened
06 - 1/2 teaspoon vanilla extract

→ Salted Caramel

07 - 1/2 cup granulated sugar
08 - 2 tablespoons unsalted butter
09 - 1/4 cup heavy cream
10 - 1/4 teaspoon fine sea salt

→ Topping

11 - Flaky sea salt for sprinkling

# How To:

01 - Line a 12-cup muffin tin with paper liners.
02 - Combine chocolate and coconut oil in a heatproof bowl over simmering water, stirring occasionally until smooth. Alternatively, microwave in 30-second intervals, stirring between each burst, until melted.
03 - Spoon approximately 1 tablespoon melted chocolate into each liner, tilting to evenly coat the bottom and sides. Place in freezer for 10 minutes until firm.
04 - In a medium bowl, combine peanut butter, powdered sugar, softened butter, and vanilla extract. Mix until uniform and creamy. Divide mixture into 12 equal portions and flatten each into a small disc.
05 - In a saucepan over medium heat, melt granulated sugar without stirring, swirling the pan occasionally until golden amber in color. Add butter and stir until incorporated. Slowly pour in heavy cream while whisking continuously until fully blended. Remove from heat and stir in fine sea salt. Allow to cool for 10 minutes.
06 - Place one peanut butter disc on each chilled chocolate base. Top each disc with approximately 1 teaspoon of cooled caramel sauce.
07 - Distribute remaining melted chocolate evenly over each cup, covering the filling completely. Smooth the tops with the back of a spoon for an even finish.
08 - Sprinkle a small pinch of flaky sea salt across the top of each chocolate-covered cup.
09 - Refrigerate for at least 30 minutes until the chocolate is completely set and firm to the touch.

# Expert Tips:

01 -
  • Homemade versions taste infinitely better than store-bought, and cost roughly a third of the price.
  • That moment when the caramel bubbles just right and the chocolate snaps perfectly is pure satisfaction.
  • Making these for someone else feels like you've discovered a culinary secret worth sharing.
02 -
  • Caramel temperature matters tremendously, aim for that golden amber stage and stop immediately or it turns bitter and grainy.
  • If your caramel seizes or crystallizes, add a splash of cream and whisk gently to salvage it, but prevention is easier than rescue.
  • Room temperature ingredients for the filling mix more smoothly than cold ones, so take your butter out 30 minutes before starting.
03 -
  • Keep your chocolate melted and warm while assembling, reheating briefly if needed so the final layer adheres seamlessly to the caramel layer below.
  • If you want thicker chocolate shells, dip the filled peanut butter discs directly into melted chocolate instead of spooning it, letting excess drip off before placing on the base.
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