Peanutbuttercups are both my strong point and my biggest weakness.
‘How’s that possible?’ you might wonder. But the answer is quite simple.
I make them myself. And they’re too freakin’ delicious.
From the moment they reach the inside of my mouth, I get the most satisfying feeling ever. When I bite through a cold chocolate peanut butter cup, this tingling sensation slides all over my spine, like as if a unicorn is tickling my back with it’s sparkly manes. And then the instant feeling of tension relief kicks in, like as if you turned into a big, sleepy Snorlax.
And that’s why Peanutbuttercups are dangerous -I always say it in 1 breath-.They’re like kryptonite. But since I still haven’t figured out what kryptonite exactly does, I might as well just say fair and square that Peanutbuttercups make me fat.
They’re half chocolate, half peanut butter, and irresistible due to the simple fact that they’re bite sized and packed with everything you shouldn’t be eating when dieting. Luckily for me I don’t do diets, and I also hate people looking miserable whilst they’re on a diet.
So what I do is this.
Every once in a while I buy a lot of chocolate, and a lot of peanut butter; make 3 batches of 12 Peanutbuttercups; eat the first batch with my mom, and then just hand them out to miserable looking people to see them flourish like beautiful flowers. Some might say I’m a hero, but I like to refer to myself as the proud owner of the best Peanutbuttercup recipe ever. Point – Blank – Period.They’re better than Reese’s. BAMM, I said it. Sue me! (or not)
But seriously tho. They are. And I’ve already converted some of the most stubborn peanutbutterhaters (yes, they exist. Weirdly enough in fairly big amounts in Belgium). So it’s about time that you try them too!
Peanut Butter Cups
- 250 g creamy peanut butter
- 27 g unsalted butter
- 50 g powdered sugar
- 350 g dark chocolate chips
- 200 g milk chocolate
- a pinch of salt
- Mix 150 g of peanut butter, powdered sugar, butter and salt in a bowl, and set apart.
- Melt the dark and milk chocolate with the rest of the peanut butter in a separate bowl.
- Take a cupcake pan and fill them with cupcake liners.
- Put 1 tablespoon of chocolate in a cupcake liner (or a mini-cupcake liner for little peanutbuttercups), put a tablespoon of peanutbutter mixture on top of the chocolate layer, and finish off with another layer of chocolate -also about a tablespoon, so the peanut butter isn’t visible any more-. And again for the other peanutbuttercups.
- Place the pan with peanutbuttercups and immediately place them in the fridge to let them set. If you leave them out of the fridge, you’ll have grainy chocolate, and you wouldn’t want that right 😉 .
Peanut Butter Cups
- 250 g gladde pindakaas
- 27 g ongezouten boter
- 50 g poedersuiker
- 350 g zwarte chocolade
- 200 g melk chocolade
- snuifje zout
- Meng 150 g pindakaas, boter, poedersuiker en zout in een kom, en zet apart.
- Smelt de zwarte en melk chocolade samen met de rest van de pindakaas, en zet deze ook apart.
- Zet 12 cupcake papiertjes in een muffintin.
- Doe een eetlepel van de gesmolten chocolade in één van de cupcakepapiertjes, en leg er daarna een eetlepel pindakaasmengsel op. Eindig weer met een eetlepel chocolademengsel, en zorg ervoor dat alle pindakaas bedekt is. En dit voor elke peanutbuttercup.
- Doe de muffintin meteen in de ijskast, zodat de peanutbuttercups niet korrelig worden als ze stollen.
- Eet ze lekker op als ze gestold zijn 😉 . Smakelijk!
This is a recipe for about 12 large peanutbuttercups, or 24 small ones.
My pictures look a bit weird, but I wanted to shoot them as quickly as possible so that my mom wouldn’t have eaten them before I took the pictures, because she is fast.
I don’t know where exactly I got the recipe from, but it’s an ancient one. I think I might have been the first Belgian person in history to make peanutbuttercups ever. And no, I’m not shitting.
And I’d like to conclude this post with this.
Dear Peanut Butter. Thank you for existing. ❤