Delicious easy peanut butter jelly cups! These fantastic little chocolate cups are the perfect little treat for all occasions. They are vegan, gluten-free, and take absolutely no time to make!
If you guys are familiar with my blog you’ll know I don’t shy away from a challenging recipe but today I felt like making something super easy – peanut butter jelly cups! I am a huge fan of Reece’s peanut butter cups and have made them before but I wanted to level them up by pairing them with jam!
These cups can be made by bakers of all skill levels and feel free to skip some of the extra steps if you just want to eat these as quick as possible! I recommend freezing a layer of peanut butter and cutting out discs to make perfectly even layers (Claire from Bon Appetite Kitchen would be proud) but feel free to just scoop peanut butter directly into the cups if you are in a rush to eat them!
How long do peanut butter jelly cups last?
These cups are quite simply chocolate, jam and peanut butter so they can last for an exceptionally long time if you just keep them in an airtight container. The only risk is the chocolate oxidising if you leave it out in the open but they would still be edible!
What tools do I need?
I recommend using a small cookie cutter to cut out perfect discs of peanut butter but you can use a bottle cap or anything that is circular for cutting. The only other tools you’ll need are cupcake cases and your hands!
While you’re here, feel free to check out all my chocolate recipes!!
Peanut butter jelly cups
These easy and delicious vegan peanut butter jelly cups are the perfect little chocolate treat to make at home! All you need is 3 ingredients and a cupcake tray!
Ingredients
- 200g dark chocolate, chopped
- 100g raspberry jelly
- 100g peanut butter
- (optional) 1 tbsp icing sugar
Directions
- Step 1 Line a cupcake tray with 10 cupcake cases.
- Step 2 In a small bowl, warm up the peanut butter in the microwave until it is a pourable consistency. If you want to sweeten the peanut butter, sieve in the icing sugar here.
- Step 3 Pour the peanut butter onto a sheet of parchment paper (on a chopping board or tray) and spread it out with a knife until it is 3mm thick. Cover it with a 2nd layer of parchment and place in the freezer for a couple hours.
- Step 4 Melt the chocolate in a bain-marie or in the microwave using 20 second bursts. Once fully melted, spoon a teaspoon of chocolate into each of the cupcake cases, swirling it around to get a thin even layer.
- Step 5 Pop the tray into the freezer to set for 10 minutes while you prepare the fillings.
- Step 6 Take the peanut butter out of the freezer and quickly cut circular discs of peanut butter with a cookie cutter or a bottle cap (make sure to use a size that will fit in the middle of the cupcakes). Peanut butter is high in fat so it doesn’t fully freeze so it will rapidly warm up within minutes.
- Step 7 Take the cups out of the fridge and place a disc of peanut butter into each of the cups.
- Step 8 Scoop ½ tsp of jam into each of the cupcake cases on top of the peanut butter and spread it out so it is a similar thickness to the peanut butter.
- Step 9 Pour a tablespoon of melted chocolate over each of the filled cups until they are fully covered. Wrap up the cupcake tray in clingfilm and place into the fridge to set. Serve and enjoy!
