Peanut Butter Cups

Preparation info

  • Difficulty


  • Yield:

    200 Cups

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Foil cups lined with milk chocolate 200 cups 200 cups


Peanut butter 710 g 25 oz 71%
confectioners’ sugar 190 g 7 oz 19%
Cocoa butter, melted 100 g 3.5 oz 10%
Salt ½ tsp ½ tsp <1%
Batch Size 1000 g 35.5 oz 100%
Milk chocolate, melted, tempered, for capping as needed
Peanut halves, toasted, for finishing 200 200


To Prepare the Foil Cups

Line cups with the tempered dark chocolate following the procedure.

To Make the Filling

  1. Combine the peanut butter, confectioners’ sugar, cocoa butter, and salt. Mix until homogeneous.
  2. Adjust the temperature of the mixture to 28°C/82°F before filling the cups.
  3. Fill the chocolate-lined foil cups to within 3 mm/ in of the tops.
  4. Vibrate the cups to level the filling.
  5. Cap the filled cups using the tempered milk chocolate and a paper piping cone.
  6. When the chocolate begins to set, garnish each cup with a toasted peanut half.

Crunchy Cups

Make a croquant of 200 g/7 oz of caramelized sugar mixed with 200 g/7 oz of peanuts. Pour onto marble to cool, chop into 3-mm/⅛-in pieces. Mix with the filling.