Frozen Chocolate Peanut Butter Cups
Frozen chocolate peanut butter cups use a yogurt-peanut butter center inside a thin dark chocolate shell. A standard 12-well mini muffin pan gives the batch a fixed yield, and chilling the first chocolate layer prevents the filling from sinking. These are freezer desserts, not shelf-stable candy.
Ingredients
- 3/4 cup dark chocolate chips
- 2 teaspoons refined coconut oil
- 1/2 cup smooth peanut butter
- 1/2 cup plain Greek yogurt
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Equipment
- Standard 12-well mini muffin pan
- 12 paper mini muffin liners
- Two microwave-safe bowls, whisk, and teaspoon measure
- Covered freezer-safe container
Instructions
- Line all 12 wells of the mini muffin pan.
- Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat for 20 seconds, stir, then continue in 10-second intervals until smooth.
- Spoon 1 teaspoon melted chocolate into each liner. Tilt the pan gently to spread it across the bottom. Freeze for 10 minutes.
- Whisk the peanut butter, Greek yogurt, maple syrup, vanilla, and salt until smooth.
- Divide the filling among the liners, using about 1 tablespoon per cup. Keep it centered so chocolate can seal the edge.
- Spoon the remaining chocolate over the filling. Spread gently to meet the lower chocolate layer.
- Freeze on a level shelf for at least 2 hours. Transfer the firm cups to a covered freezer-safe container.
Preparation Notes
Microwave power varies, so stir after every interval. Chocolate may retain its shape even after it has softened. Stop heating once stirring makes it smooth; overheating can make it thick or grainy.
Use Greek yogurt rather than thin regular yogurt. Extra moisture can make the filling icy and can prevent the chocolate edge from sealing. Keep the filling away from the paper edge during assembly.
Substitutions and Allergens
Almond butter may replace peanut butter in the same amount, but it changes flavor and allergen status. Sunflower-seed butter is a variation, not a guaranteed allergy-safe substitution; inspect every label and prevent cross-contact. Semisweet chips can replace dark chips by volume.
Portioning and Texture
Use level measures and divide every layer across all 12 liners before adding more to any single cup. This keeps the stated yield intact and helps the cups freeze evenly. A thick chocolate top may become difficult to bite directly from the freezer, so spreading a thin, complete seal is preferable to piling chocolate in the center.
Peanut butter can separate in its jar. Stir it thoroughly before measuring so each cup receives a similar ratio of oil and solids. If the filling becomes warm during mixing, refrigerate it for 10 minutes before assembly rather than adding dry ingredients that would change the formula.
Storage and Serving
Keep the cups frozen in a covered container. For a softer center, move only the portions being served to the refrigerator for 10 minutes. Do not repeatedly thaw and refreeze the full batch. Discard cups left at room temperature for more than two hours because the filling contains yogurt.
Programme Note
No current points or nutrition figure is provided. Use exact labels and the 12-cup yield in the current official recipe builder if needed.
