Peanut Butter Marshmallow Cups Recipe

Introduction

Peanut Butter Marshmallow Cups are a delightful treat combining rich chocolate, creamy peanut butter, and fluffy marshmallow creme. These homemade cups are easier to make than you might think and perfect for satisfying your sweet tooth.

Ingredients

• 1¾ cups semi-sweet chocolate chips (divided into ¾ cup and 1 cup)
• ½ cup creamy peanut butter
• 6 tablespoons powdered sugar
• 1½ tablespoons unsalted butter (room temperature)
• 4 tablespoons marshmallow creme

Instructions

1. Step 1: Line 12 standard-sized muffin cups with cupcake liners and set aside.
2. Step 2: In a small microwave-safe bowl, melt ¾ cup of the semi-sweet chocolate chips by heating in 30-second intervals, stirring between each, until smooth (about 1½ to 2 minutes).
3. Step 3: Spoon about ½ tablespoon of melted chocolate into each cupcake liner. Use a small spoon to spread it into an even layer, avoiding the upper sides of the liners.
4. Step 4: Freeze the chocolate-lined muffin cups for 10 minutes to set.
5. Step 5: While freezing, combine the peanut butter, powdered sugar, and unsalted butter in a medium bowl. Beat with a handheld mixer on medium speed until smooth.
6. Step 6: Scoop 2 teaspoons of peanut butter filling onto the center of each chocolate base. Flatten gently with a spoon, keeping the filling away from the liner edges. Freeze again for 10 minutes.

Tips & Variations

• Use high-quality chocolate for a richer taste and smoother texture.
• Add a pinch of sea salt on top of each cup before freezing for a sweet-salty flavor balance.
• For a nut-free option, substitute peanut butter with sunflower seed butter.
• Ensure the peanut butter mixture does not touch the sides to prevent sticking and maintain a clean look.

Storage

Store the peanut butter marshmallow cups in an airtight container in the refrigerator for up to one week. To enjoy, allow them to sit at room temperature for about 10 minutes before eating for softer texture. They can also be frozen for longer storage and thawed overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, but natural peanut butter is thinner and may affect the texture of the filling. You might need to reduce the butter slightly or chill the mixture longer to achieve the right consistency.

Is it necessary to freeze the cups between layers?

Freezing helps the chocolate and filling set properly, preventing the layers from mixing and making the cups easier to handle. Skipping this step may result in a messier final product.

Peanut Butter Marshmallow Cups Recipe

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These Peanut Butter Marshmallow Cups are a delightful no-bake treat combining silky semi-sweet chocolate, creamy peanut butter, and fluffy marshmallow creme. Perfectly portioned in cupcake liners, they offer a rich and smooth texture with a sweet and nutty flavor, ideal for any dessert lover looking for an easy yet decadent snack.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 12 cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Layer

• 1¾ cups semi-sweet chocolate chips (Ghirardelli brand 12-ounce bag, divided into ¾ cup and 1 cup)

Peanut Butter Filling

• ½ cup creamy peanut butter (Reese’s brand)
• 6 tablespoons powdered sugar
• 1½ tablespoons unsalted butter (room temperature)
• 4 tablespoons marshmallow creme (Jet-Puffed brand)

Instructions

1. Prepare Cupcake Liners: Line 12 standard-sized muffin cups with cupcake liners and set aside to get ready for the assembly process.
2. Melt Chocolate: In a small microwave-safe bowl, place ¾ cup of semi-sweet chocolate chips. Melt by heating in 30-second intervals, stirring between each until smooth. This usually takes between 1½ to 2 minutes depending on your microwave.
3. Create Chocolate Base: Using a small spoon, scoop about ½ tablespoon of the melted chocolate into each cupcake liner. Spread gently into an even layer, careful to keep chocolate off the upper sides of the liners.
4. Freeze Chocolate Base: Place the lined muffin tin in the freezer for 10 minutes to set the chocolate layer firmly.
5. Prepare Peanut Butter Filling: While the chocolate freezes, combine ½ cup creamy peanut butter, 6 tablespoons powdered sugar, 1½ tablespoons unsalted butter, and 4 tablespoons marshmallow creme into a medium bowl. Beat with a handheld mixer at medium speed until the mixture is smooth and creamy.
6. Add Peanut Butter Filling: Remove the muffin tin from the freezer. Scoop 2 teaspoons of peanut butter filling onto the center of each chocolate layer. Use a spoon to gently spread and flatten the filling evenly without touching the sides of the cupcake liners.
7. Freeze Assembled Cups: Return the muffin tin to the freezer for another 10 minutes to set the peanut butter filling.

Notes

• Use good quality semi-sweet chocolate chips for the best flavor and smooth texture.
• Do not let the peanut butter filling touch the sides of the cupcake liners to ensure clean edges once set.
• If you prefer a firmer texture, allow the cups to chill longer after assembly before serving.
• Store the finished cups in an airtight container in the refrigerator to maintain freshness.
• These cups are best enjoyed within 3-4 days for optimal taste and texture.

Keywords: Peanut Butter Marshmallow Cups, no-bake dessert, chocolate peanut butter cups, easy dessert recipe, homemade peanut butter cups, sweet treats