Servings: Prep Time 20 minutes Chill Time 45 minutes Total Time1 hour 5 minutes Servings18 Calories185 cal per each cup

16 oz semisweet chocolate chopped 16 oz semisweet chocolate chopped
1/2 cup creamy natural peanut butter ½ cup creamy natural peanut butter
2 tbsp butter softened 2 tbsp butter softened
1.75 oz confectioner's sugar, by weight (1/4 cup+2 tbsp, measured), sifted 1.75 oz confectioner's sugar, by weight (¼ cup+2 tbsp, measured), sifted

1. Line a standard 12 cup muffin tin with paper cupcake liners.
2. Melt half the chocolate either in a double boiler or in the microwave
3. Distribute the melted chocolate into the 12 muffin tins (I use a cookie scoop to portion the chocolate), only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out.
4. Place the pan in the freezer for 15 minutes.
5. In the meantime, whip the peanut butter, butter, and confectioner’s sugar together with a hand mixer until mixed and light.
6. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out.
7.  Place in the freezer for 15 minutes.
8. Melt the last ½lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter (because it was just in the freezer) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup.
9. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
10. You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!

If you'd like a softer chocolate to bite into, you can do a chocolate ganache instead of melted chocolate, or you can stir in 2 tbsp of avocado oil into each 8-ounce batch of chocolate, and that will make it softer.  If you'd like a softer chocolate to bite into, you can do a chocolate ganache instead of melted chocolate, or you can stir in 2 tbsp of avocado oil into each 8-ounce batch of chocolate, and that will make it softer.