Some things go really well together. For example, there are the pairings of peanut butter and jelly or maybe mint and chocolate. In fact, chocolate works with many combinations, including chocolate and raspberry, chocolate and salted caramel, or chocolate hazelnut. I could list all of the combinations that come to mind, but right now, I only want to tell you about these scrumptious and divine Inside-out Peanut Butter Cups.
Their sweet peanut butter crust with the chocolate will make forget your diet and your worries, even if it’s just while you are eating them. If you ask me, every extra calorie is worth it. I promise you won’t be able to hide your happiness.
But I should warn you that these cups are extremely addictive. It may be very difficult to stay away from them. We’ve been keeping ours in the back of the fridge—we always store our chocolates in the fridge—hoping to forget that they’re in there. Of course, that doesn’t always work.
Oh, I wish you were my neighbor so I could share some of these Inside-Out Peanut Butter Cups with you! Well, at least I can share the recipe with you so you can make them at home, too. Enjoy!
Inside-Out Peanut Butter Cups
Adapted from Kyla Eaglesham’s recipe
- 2 cups peanut butter*
- 2 cups sugar
- 2 eggs
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cup chocolate chips*
You’ll also need a mini muffin pan
Preheat oven to 350°F (175° C). Grease mini muffin pan. You can also line them with mini cupcake liners.
In a large bowl mix peanut butter and sugar until well combined and smooth. Add one egg at a time and mix well. Add in the baking powder, salt and vanilla.
Roll dough into 1 inch balls and put them in a mini muffin pan. Press dough well into each form. (I used the back of a measuring teaspoon to press the dough) Fill each cup with chocolate chips. You’ll need to overfill the cups with chocolate because the chocolate will shrink as it melts).
Bake 10 to 12 minutes in the preheated oven. Remove from oven and allow the cups to cool in the pan for about 10 minutes.
A few things…
I used creamy peanut butter. And a mixture of semi-sweet and 60% cacao bittersweet chocolate. But you can use either one.