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Peanut Butter Raspberry Cups

Deliciously layered treats featuring a crisp chocolate shell, rich peanut butter filling, and a tart raspberry layer.
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Prep Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Chocolate Shell
  • 2 cups semi-sweet chocolate chips (about 340g)
  • 2 tablespoons coconut oil (helps the chocolate set smoothly)
For the Peanut Butter Filling
  • 1 cup creamy peanut butter (natural or regular, your call)
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt (skip if your peanut butter is already salted)
For the Raspberry Layer
  • 1/2 cup fresh raspberries (about 60g) OR 3 tablespoons raspberry jam
  • 1 teaspoon lemon juice (only if using fresh raspberries)
  • 1 teaspoon sugar (only if using fresh raspberries)
Optional Topping
  • flaky sea salt
  • crushed freeze-dried raspberries

Method
 

Preparation
  1. Prepare a standard 12-cup muffin tin by lining each cup with a paper cupcake liner.
  2. Place the lined tin in the freezer for about 5 minutes.
Melting Chocolate
  1. Melt 2 cups of semi-sweet chocolate chips with 2 tablespoons of coconut oil in a heatproof bowl using either the microwave or a double boiler.
  2. Stir until completely smooth and glossy.
Bottom Chocolate Layer
  1. Spoon 1 tablespoon of melted chocolate into each liner, spreading it slightly up the sides.
  2. Freeze for 8 to 10 minutes until set.
Peanut Butter Filling
  1. In a bowl, mix 1 cup of creamy peanut butter with 3 tablespoons of powdered sugar, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of salt until smooth and well combined.
Raspberry Layer
  1. If using fresh raspberries, mash 1/2 cup with 1 teaspoon of lemon juice and 1 teaspoon of sugar until chunky.
  2. If using jam, simply measure out 3 tablespoons.
Layering
  1. Scoop a heaped tablespoon of peanut butter filling into each chocolate cup.
  2. Top with 1 teaspoon of raspberry mixture.
Top Chocolate Layer
  1. Reheat any remaining melted chocolate if necessary, then spoon 1 tablespoon over the raspberry layer in each cup.
  2. Tap the tin to remove air bubbles.
Chill and Serve
  1. Sprinkle each cup with optional toppings and chill in the refrigerator for 30 to 45 minutes until set.
  2. Once set, remove from the tin and enjoy.

Notes

Chill between every layer to avoid bleeding. Use good quality chocolate for the best flavor.