allvegan:

For 12 peanut butter cups

• 12 mini cupcake liners

• 3/4 cup semi sweet Chocolate chips

• 1/2 cup of peanut butter

• 1/4 cup powdered sugar

• 1/2 t pure vanilla extract

• pinch fine sea salt [if your PB is already salted, it’s optional to add more]

Directions

• Melt the chocolate chips in the microwave in 30 second intervals until smooth. Add 2 generous tablespoons of peanut butter and stir to incorporate. Let cool for 5 minutes.

• Line a mini cupcake pan with mini liners. Place a heaping teaspoon of melted chocolate in each mini cupcake liner, coating the insides with chocolate using the back of your spoon. repeat with all 12 liners.

• Place the cupcake tin into your freezer and allow the chocolate to harden.

• Meanwhile, stir together peanut butter, vanilla, salt, and sugar to form a paste. Make sure you knead in all the ingredients.

• Divide peanut butter paste into all 12 liners, pressing down gently. 

• Top with a teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can be seen.

• Chill in fridge/freezer for at least one hour.