There’s something so nostalgic about the combination of peanut butter and chocolate, isn’t there? It takes me straight back to childhood afternoons spent in the kitchen, mixing and crafting sweet delights with whoever was around—be it friends or family. Now, with these Peanut Butter Marshmallow Cups, I’m inviting you to relive those delightful moments of joy and indulgence.
Why make this recipe?
These cups are the ultimate treat when you’re craving something sweet and satisfying. They combine rich, creamy peanut butter with fluffy marshmallow and luscious chocolate, creating a symphony of flavors and textures that dance on your palate. Plus, they’re simple enough to whip up for a crowd or enjoy during a cozy night in. Trust me; these little cups of happiness will have everyone coming back for more!
How to make Peanut Butter Marshmallow Cups
Ingredients:
- 1 and 3/4 cups semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 6 tablespoons powdered sugar
- 1 and 1/2 tablespoons unsalted butter
- 4 tablespoons marshmallow creme
Directions:
- Start by lining 12 standard-sized muffin cups with cupcake liners. This is where the magic will happen! Set them aside for now.
- In a small microwave-safe bowl, place 3/4 cup of semi-sweet chocolate chips. Pop it in the microwave and melt the chocolate in 30-second intervals, stirring gently in between until it’s smooth. This usually takes about 1 and 1/2 to 2 minutes; just watch it carefully so it doesn’t burn.
- Once melted, scoop out about 1/2 tablespoon of the glorious chocolate into each cupcake liner. Use a spoon to spread the chocolate into an even layer at the bottom—be careful not to cover the upper sides of the liners.
- Now, it’s time for a little freeze party! Place the muffin tin in the freezer for 10 minutes to set that luxurious chocolate layer.
- To create the scrumptious peanut butter filling, mix together the creamy peanut butter, powdered sugar, and unsalted butter in a medium bowl until it’s perfectly smooth and inviting.
- Scoop 2 teaspoons of this delectable peanut butter mix onto the chilled chocolate layer in each cupcake liner and spread it gently. Back into the freezer for another 10 minutes—it’s all about those layers!
- Next up, it’s marshmallow time! Top each cup with 1 teaspoon of marshmallow creme, keeping it nice and centered. Use a wet fingertip to smooth it out—this is the fluff that dreams are made of! Freeze again for 10 minutes.
- Melt the remaining 1 cup of semi-sweet chocolate chips in the microwave just like before; soon, your kitchen will smell like heaven!
- Cover the peanut butter and marshmallow layers with this decadent melted chocolate using the two-spoon method, ensuring your cups are evenly coated.
- Lastly, place them back in the freezer for a final 10 minutes to set that top layer into a glossy finish.
How to serve Peanut Butter Marshmallow Cups
These little delights are best enjoyed chilled and can easily be topped with a sprinkle of sea salt or extra mini marshmallows for an added touch of whimsy. They’re perfect for parties, movie nights, or any celebration that begs for a sweet ending!
How to store Peanut Butter Marshmallow Cups
Keep your Peanut Butter Marshmallow Cups refrigerated in an airtight container for up to a week. You can also freeze them for longer storage; just make sure to separate each cup with wax paper or parchment so they don’t stick together.
Tips to make Peanut Butter Marshmallow Cups
- For a deeper chocolate flavor, try using dark chocolate chips in place of semi-sweet chocolate.
- If you’re feeling adventurous, whirl in some crushed graham crackers into your peanut butter layer for a s’mores-inspired twist!
- Ensure the chocolate is fully melted and smooth before layering—this helps in obtaining a glossy finish when set.
Variations
Feeling inspired? You can swap out the peanut butter for almond butter or sunflower seed butter for a different nutty twist. You can even add chopped nuts or cookies to the filling for an extra crunch!
FAQs
Q: Can I use natural peanut butter for the filling?
A: Absolutely! Just make sure it’s well-mixed and not too runny for the best texture.
Q: How can I make these gluten-free?
A: All the ingredients listed are naturally gluten-free, but do check the labels to be sure!
Q: Can I make these in advance?
A: Yes! These cups keep well in the fridge for a week, but they can also be frozen for up to a month.
So there you have it! With every bite of these Peanut Butter Marshmallow Cups, you’ll be enveloped in warmth and nostalgia, creating memories that taste just as good as they feel. Happy baking, and remember, the best treats are those that bring people together—enjoy every moment!
Peanut Butter Marshmallow Cups
Ingredients
Method
- Line 12 standard-sized muffin cups with cupcake liners.
- In a small microwave-safe bowl, melt 3/4 cup of semi-sweet chocolate chips in 30-second intervals, stirring in between, until smooth (about 1.5 to 2 minutes).
- Scoop out about 1/2 tablespoon of melted chocolate into each cupcake liner and spread into an even layer at the bottom.
- Freeze the muffin tin for 10 minutes.
- In a medium bowl, mix together creamy peanut butter, powdered sugar, and unsalted butter until smooth.
- Scoop 2 teaspoons of the peanut butter mix onto the chilled chocolate layer in each cupcake liner and spread gently.
- Freeze again for 10 minutes.
- Top each cup with 1 teaspoon of marshmallow creme, smoothing it out with a wet fingertip.
- Freeze again for 10 minutes.
- Melt the remaining 1 cup of semi-sweet chocolate chips in the microwave as before.
- Cover the peanut butter and marshmallow layers with the melted chocolate using the two-spoon method.
- Freeze for a final 10 minutes to set the top layer.