Homemade Peanut Butter Cups

Hello, friends. I hope that you are healthy and safe during this crazy time. I was supposed to be in Luxembourg, working at the Court of Justice for the European Union. However, I came home early because the court shut down and flights were being canceled. I am grateful to be home with my family.


We have been in pretty strict quarantine. The first two weeks that I was back, none of us left the house. With all these stress, I have been craving sweets. Two main problems here, though. No access to the gym, and we can only go to the store once a week.

Enter these peanut or almond butter cups. They are healthier than the original, if barely. It uses three ingredients, which you probably have in your pantry already.

You can use peanut butter or almond butter. You can use sugar or stevia. You can use regular chocolate chips, or a keto alternative like Lily’s Chocolate. You can top them with sea salt or nuts. I have even put caramel sauce in the middle.


The most important thing to focus on here is getting the chocolate as thin as possible. If it is too thick, your filling will squish out the sides. Move slowly. I like to use a teaspoon, and focus on getting the chocolate up the sides first. Then, I make sure the bottom is covered completely. Then, chill, fill, and top.

Makes 12 cups

Time: 15 active, 45 minutes total

Difficulty: Easy if you’re patient


  • 1 bag (12 ounces) chocolate chips
  • 1/2 cup nut butter of your choice
  • 1/2 cup stevia, or sweetener of your choice


  1. Melt the chocolate. Using a double-boiler, melt the chocolate over low heat. Stir occasionally, and make sure that the chocolate doesn’t get too hot.  I use a heat proof bowl placed over a pot with about an inch of water. If you use a double-boiler, make sure that the flame is low enough that the pot covers it completely. I avoid using the melting chocolate in the microwave because it is easy to burn it.
  2. Fill the cups. Fill each cupcake liner with about 1 teaspoon of chocolate. Go slow and try to get an even layer on the top and sides of each cup. Refrigerate until hard.
  3. Make the filling. Heat the nut butter in the microwave for one minute, until soft. Add the sweetener and mix. I don’t usually dissolve the sweetener completely because I think that the texture is closer to the real thing. Allow this mixture to cool slightly, so that it is still malleable but won’t melt your chocolate.
  4. Fill cups. Place about a teaspoon of filling into each cup. Cover the bottom. Chill again for 5 minutes.
  5. Finish! Top with the remaining chocolate. I like to swirl the top. Chill until solid. Serve and enjoy!

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