Description
These High-Protein Peanut Butter Cups combine creamy peanut butter and vanilla protein powder encased in rich semisweet chocolate. Perfect for a satisfying, protein-packed snack, these homemade cups are easy to prepare and can be made ahead for convenient indulgence.
Ingredients
Scale
Chocolate Shell
- 2 cups (340 g) semisweet chocolate chips, divided
- 1 teaspoon refined coconut oil, divided
Peanut Butter Filling
- 2/3 cup creamy salted peanut butter (such as Skippy All-Natural)
- 1/3 cup (32 g) vanilla protein powder
- 2 tablespoons powdered peanut butter (such as PB2)
Optional
- Flaky sea salt, for sprinkling
Instructions
- Prepare muffin tin: Line 10 cups of a standard 12-cup muffin tin with paper liners to ensure easy removal and clean presentation of the peanut butter cups.
- Melt first batch of chocolate: In a small microwave-safe bowl, combine 1 1/3 cups (227 g) of the chocolate chips with 1/2 teaspoon of refined coconut oil. Microwave in 30-second increments, stirring between each, until the chocolate is fully melted and smooth, approximately 2 minutes total.
- Create chocolate base: Spoon 1 tablespoon of melted chocolate into each paper liner. Using an offset spatula or the back of a spoon, spread the chocolate evenly along the bottom and about 3/4 inch up the sides of each cup to form the shell.
- Set the chocolate base: Place the muffin tin in the refrigerator and chill the chocolate shells until they are firm, about 1 hour.
- Prepare peanut butter filling: In a small bowl, combine the creamy salted peanut butter, vanilla protein powder, and powdered peanut butter. Stir thoroughly until the mixture is smooth and well blended.
- Melt second batch of chocolate: In another small microwave-safe bowl, melt the remaining 2/3 cup (113 g) of chocolate chips with the remaining 1/2 teaspoon of coconut oil. Microwave in 30-second increments, stirring between each, until smooth and fully melted, about 1 1/2 minutes total.
- Assemble peanut butter cups: Spoon a scant 2 tablespoons (approximately 22 g) of the peanut butter filling into each chocolate shell. Using an offset spatula or clean fingertips, press and smooth the filling to create a flat, even layer. Then, top each cup with 2 teaspoons of the melted chocolate to fully cover the peanut butter layer. Optionally, sprinkle flaky sea salt on top for a flavor contrast.
- Refrigerate to set: Chill the completed peanut butter cups in the refrigerator until fully set, at least 1 hour, ensuring the chocolate hardens and holds its shape.
- Make ahead and storage: These cups can be prepared up to 1 week in advance. Store them in an airtight container in the refrigerator for best freshness, or place them in a freezer-safe container and freeze for up to 1 month for longer storage.
Notes
- Using refined coconut oil keeps the chocolate smooth and helps it set with a glossy finish.
- For a dairy-free or vegan option, ensure the chocolate chips and protein powder used are vegan-friendly.
- Adjust the amount of protein powder depending on your preferred protein content and texture.
- Letting the chocolate chill properly after each step is crucial for clean layers and easy removal from liners.
- Powdered peanut butter reduces fat content while maintaining peanut flavor in the filling.
- Store peanut butter cups in the cold to prevent melting and preserve freshness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (melting chocolate)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: High-protein peanut butter cups, homemade peanut butter cups, protein snack, chocolate peanut butter cups, healthy dessert
