Introduction: 4 Ingredient 15 Minute Peanut Butter Cups (+ Nutella Cups)
So easy to make and delicious it took me longer to write the instructions then make them!
Step 1: Ingredients & Supplies (the Boring Prep Work)
1 cup Chocolate Chips (any kind)
1 Tbsp Vegetable oil
1/2 cup Peanut butter (any kind)
1/2 - 2/3 a cup Icing/powdered sugar (depending on where you live)
Corn Starch (optional)
Salt (optional, but trust me it tastes better!)
Microwave Safe bowl
Any type of bowl
Cupcake liners (regular or mini)
CHOPSTICK (< odd but needed, back of a fork, knife or spoon may suffice, but I've found a chopstick works best)
Step 2: Melt the Chocolate MUAHAHAHAHAHA
To make around 6 we're going to need about one cup of chocolate chips. Put them in the bowl. Yes that's what the microwave safe bowl is for. (If you don't have a microwave this could also be done on the top of a stove in a double boiler, but I'm impatient and that would take longer).
Add about a Tablespoon of oil and stir to mix. The oil should coat the chocolate chips, but not be pooling in the bottom, however if you like your chocolate smoother or more solid add more or less (but not by much, that just turns out BAD! Like melt in your hand when you just pick them up bad)
Microwave (on high) for around 45 seconds. Stir. It should be completely melted. If its not throw it back in the microwave (but not literally, don't waste chocolate) for another 30 seconds. Stir.
Step 3: Prepare the Lasers! Err.. I Mean the Cups
Now you'll need the cupcake liners. Small or large it doesn't matter. Pour about a Tablespoon of chocolate from the melted chocolate bowl into the bottom of the liner. Using the back of the chopstick swirl the chocolate up the sides of the liner. For small liners, go all the way to the top with the chocolate, for larger liners go around 1/3 - 1/2 the way up the sides.
Pretty much you're just dipping the back of the chopstick into the chocolate at the bottom and, using a circular motion ( it works better) pulling the chocolate up the sides, making sure to get in between the ridges. Go around the edges at least twice, just to make sure the coverage is okay. For extra thick edges, let it cool for a couple of minutes and repeat.
Go until about 1/2 of the chocolate in the bowl is used up
Place in freezer
Step 4: The Middle
Probably the messiest part. To finish our 6 peanut butter cups we'll need about a 1/2 cup of peanut butter. Place in the 2nd bowl, and add about 1/2 - 2/3rds a cup of icing/powdered sugar and about a teaspoon of salt, if wanted If you don't want it as sweet (some peanut butters come pre sweetened so be warned) you can substitute some of the sugar for corn starch
****DO NOT USE REGULAR SUGAR! IT JUST TASTES GRAINY!****
Stir until you cannot stir, then wash your hands. Go wash your hands. Done? Now knead the peanut butter mixture, you should knead until it won't take any more sugar, or until it is at the consistency you want. There should still be a little bit of sugar left at the bottom of the bowl.
Step 5: Assemble!
Take the chocolate cups from the freezer. Grab about 2 - 3 Tablespoons of your peanut dough. Roll into a ball. Flatten into a disk (wheeee frisby!) place inside the chocolate cup. Cover with remaining chocolate. Swirl with chopstick for even coverage. Freeze (ALMOST EATING TIME!)
Step 6: DONE!
Remove from freezer. Eat! For presentation, remove liner and any small strips of chocolate and replace with a new one. These will last for a day or two out, but much longer in the freezer. If you want to leave these out for longer then that you could go back and actually temper the chocolate properly in step 2, otherwise they'll taste grainy after a bit. Enjoy!
Step 7: NUTELLA CUPS
The same method used to make the peanut filling can be used to make Nutella filling. To make the filling use 1/2 a cup of nutella and 1/2 - 2/3rds a cup of corn starch. I find that the nutella is already really sugary, so the icing sugar is unnecessary.
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