Dark Chocolate Peanut Butter Cups

Peanut butter and chocolate! Need I say more? These little treats are both tasty and low carb! On top of that each contains over 2 grams of protein from the whey protein isolate powder.

My first rendition was good but not great. The peanut butter had a good flavor but lacked the texture of the sugar filled stuff. I set out to make a filling that was creamy but dense.

I had previously purchased a 1 Lb bag of unflavored whey protein isolate to add to the recipes I was developing. Because it is both low carb and very powdery, I figured it was perfect! After adding the powder, it was thickened but still not “whipped” like I was hoping for. The solution? Add whipping cream! After adding the cream and running the food processor for about 5 minutes the consistency was perfect!

Baking chocolate was used for the coating. It’s bitter as hell though! I wanted to sweeten the chocolate without getting it too sweet (think dark chocolate) so I added 2 tablespoons of granulated sugar substitute. Now, let me add that I do NOT like using this stuff and prefer liquid pyure stevia drops…However, I was out! Plus, the granulated stuff ads a little thickness to the chocolate. I highly recommend making any sweet treats for special occasions or a “once in a while” type thing; not a daily or weekly snack.

The first time I tried making peanut butter cups I used full sized cupcake liners. This made a huge peanut butter cup. The method I tried was a pain in the rear too! My updated method sacrifices two zip top bags to “pipe” the mixture(s) into the cups. You can certainly use real pipping bags but to me, it’s not worth cleaning the damn things. Zip top bags are cheap!

I did want to add that you will have left over peanut butter as 1 2oz bar of chocolate makes about 10 cups. Feel free to double the chocolate to make 20 cups. Since this was a second attempt, I didn’t want to make a bunch just to find out they were not good. Again, be careful! After testing a couple, the rest went to work to share.

I hope that you enjoy these little treats. Please comment if you have questions or any feedback.

Peanut Butter Cups
Print Recipe
Peanut butter and chocolate! Need I say more? These little treats are both tasty and low carb! On top of that each contains over 2 grams of protein from the whey protein isolate powder.
Servings Prep Time
10 Cups 30 Minutes or so
Passive Time
1 Hour
Servings Prep Time
10 Cups 30 Minutes or so
Passive Time
1 Hour
Peanut Butter Cups
Print Recipe
Peanut butter and chocolate! Need I say more? These little treats are both tasty and low carb! On top of that each contains over 2 grams of protein from the whey protein isolate powder.
Servings Prep Time
10 Cups 30 Minutes or so
Passive Time
1 Hour
Servings Prep Time
10 Cups 30 Minutes or so
Passive Time
1 Hour
Ingredients
Peanut Butter Filling
Chocolate Coating
Servings: Cups
Instructions
Peant Butter Filling
  1. Place 2 cups of peanuts into your food processor and pulse about 5 times. Turn on High and let it run for 5 minutes. The peanuts will go from bits to a smooth mixture. Add the 1 tablespoon of oil and let it run for another minute.
  2. Stop the processor and add the 1 tablespoon of granulated sweetner, 1/8 teaspoon of salt, and scoop of whey protien isolate powder. Cover and run on high for 1 minute. Slowly add the whipping cream and run for about 3-5 minutes or until "fluffy"
  3. Place one of the zip top bags into a bowl. Pull any excees over the sides. Using a spatula, scrape the peanut butter mixture into the bag.
  4. Lift the bag out and coax the mixture into one of the bottom corners of the bag. Set in the fridge.
Chocolate Coating
  1. Break up your chocolate bar(s) into quarters and place in a microwave safe bowl.
  2. Microwave for 30 seconds, stir and repeat 3 more times
  3. Cut the butter up in cubes and add to the chocolate and stir, microwave for 30 seconds
  4. Add the vanilla and sweetner and stir, microwave for 30 seconds then stir until smooth. Set aside for 5 minutes to cool slightly.
  5. Place one of the zip top bags into a bowl. Pull any excees over the sides. Scrape the chocolate into the bag.
  6. Layout your mini cupcake cups/liners on a baking sheet. Cut the end off of one of the corners of the bag and pipe about 2 teaspoons in the bottom of each cup/liner.
  7. Use your finger to spread the chocolate up the sides of each cup. Tilting the cups and turning helps to coat the sides. Place the cookie sheet with the chocolate lined cups in the fridge for 10 minutes
  8. After 10 minutes, remove the cookie sheet. The chocolate should be hardened.
  9. Grab the zip top bag with peanut mixture. Cut off the tip of the bag that has the mixture. Squeeze about 1-2 teaspoons of the mixture in the bottom of each cup.
  10. Grab the remaining chocolate and pipe into each cup. Use your finger to smooth the chocolate in each cup. Pipe any excees chocolate in the cups that need it (try to make sure each are filled evenly).
  11. Return the baking sheet with the cups to the fridge for 1 hour
  12. Enjoy!
Recipe Notes

You will have extra peanut butter filling unless you double the chocolate recipe. These keep well in the fridge or freezer!

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