Try making these Easy Mini Peanut Butter Cups for Halloween.
Recipe by Mimi Council.
Easy Mini Peanut Butter Cups
510 grams (18 ounces) organic milk chocolate, finely chopped
142 grams (1 cup) organic powdered sugar, sifted
1/4 cup (57 grams) organic salted butter, softened
32 grams (2 tablespoons) organic peanut butter
1/2 teaspoon organic vanilla extract
2 teaspoons water
Line a mini muffin or cupcake tin with liners.
Using a double boiler, add all of the chocolate. Melt completely and remove from the heat.
You can just pour the chocolate out of the bowl, or you can transfer it to a squeeze bottle or piping bag for easier filling. I used a squeeze bottle. Add a small amount of chocolate into the bottom of each liner, about one third of the way. Place the tray in the freezer for about 5 minutes to harden the chocolate.
While the chocolate is setting, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, peanut butter, vanilla extract, and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip. Set aside.
Remove the tray from the freezer, and pipe a small dollop of peanut butter filling into the middle of each liner. If you don't pipe it directly into the middle (leaving room on the sides, the cups will show peanut butter on the sides instead of chocolate). Transfer back to the freezer for about 5 minutes.
Remove from the freezer and add the remaining chocolate into each liner until full. Place back in the freezer to set the chocolate for at least 1 hour.
Store in the fridge for up to 2 weeks.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!