Peanut Butter Cups

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.

20160222_0048-1From 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-.20160222_0087-1They’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.20160222_0091-1They’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


  1. Mix 150 g of peanut butter, powdered sugar, butter and salt in a bowl, and set apart.
  2. Melt the dark and milk chocolate with the rest of the peanut butter in a separate bowl.
  3. Take a cupcake pan and fill them with cupcake liners.
  4. 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.
  5. 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


  1. Meng 150 g pindakaas, boter, poedersuiker en zout in een kom, en zet apart.
  2. Smelt de zwarte en melk chocolade samen met de rest van de pindakaas, en zet deze ook apart.
  3. Zet 12 cupcake papiertjes in een muffintin.
  4. 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.
  5. Doe de muffintin meteen in de ijskast, zodat de peanutbuttercups niet korrelig worden als ze stollen.
  6. 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. ❤


Flourless Chocolate Cake with Nutella Mousse

Admit it, we’ve all hidden our favorite food from our family at least once. I’m guilty too. And Nutella is my guilty pleasure.
Actually it’s not just a guilty pleasure. To me, it’s more like smokeless, spreadable crack.
There’s days that I confuse 10 servings with 1, on purpose of course. And there’s days that I curse the damn delicious hazelnut spread for being too addictive.
Luckily, I’m quite sure that there’s a lot of fellow addicts out there who can relate, and none of them will ever have said ‘darn, I put too much Nutella on that!’. There’s no way of putting too much Nutella on anything. And that’s part of the problem.
Whenever I see that there’s bowls of it in the kitchen cupboard, my whole feeding pattern takes a 180 degree turn, and transforms in something like this (don’t mind the ranch dressing part):





In other words, I eat 1 kg of Nutella in a week, and when the cold turkey hits me, I regret my every move.

Too bad that I have a habit of feeding bad behavior. And that’s why I made this fabulous cake topped with Nutella!


I don’t believe that there’s anything more yummy than a chocolate cake topped off with a velvety Nutella mousse. And because the cake itself is made without flour, it’s easier to eat a whole bunch of it without feeling stuffed right away. Naturally, the mousse counters the fluffy cake by being made with heavy whipping cream, sour cream and Nutella.


To contrast the sweetness of the cake and to give it some extra color, I put some raspberries on top. And I was surprised with how much healthier the cake suddenly looked.


While admiring this little beauty I remembered that I’m not a big fan of “healthy” cake, so I added some cookie chunks (I used Balisto). It gives the cake something extra because of the crunchiness, and eases up my need of always wanting more.

I hereby present you, the ultimate chocoholic masterpiece.


Flourless Chocolate Cake with Nutella Mousse



  • 200 g (8 oz) dark chocolate
  • 150 g (1 & 1/2 sticks) unsalted butter
  • 100 g (1/2 cup) granulated sugar
  • 100 g (2/3 cups) ground almonds
  • 4 eggs, separated
  • pinch of salt


  • 125 ml (1/2 cup) heavy whipping cream
  • 100 g ( 1/4 cup) Nutella
  • 60 ml (1/4 cup) sour cream


  • raspberries
  • chopped up cookie bars


  1. Preheat the oven to 180°C (375 F), and grease and line a 20 cm (8 inch) round cake tin.
  2. Put the chocolate and butter in a bowl and melt them au bain-marie, or in the microwave. Stir the mixture and add the sugar and ground almonds. Then stir in the egg yolks, but keep the egg whites separate in another bowl.
  3. Whisk the egg whites with a piece of salt until it forms stiff peaks. Very gently, fold the whisked egg whites into the chocolate batter and keep stirring carefully until there’s no white streaks remaining.
  4. Pour the batter into the prepared cake tin and bake for 30 – 35 minutes, or until the cake is risen, and only barely wobbles if you gently shake the pan. Set the cake aside to cool off completely.
  5. For the mousse: place the cream, Nutella and sour cream in a whisking bowl and whip until soft peaks form. You don’t want to overwhip this mixture because you don’t want it to split.
  6. Pile the mousse onto the cooled cake, and scatter over the raspberries and cookie crumbs.

This cake serves 6 – 8 portions and I wouldn’t mind if you’d spread some extra Nutella on every piece.


Bloemloze Chocoladecake met Nutella Mousse



  • 200 g fondant chocolade
  • 15o g ongezouten boter
  • 100 g kristalsuiker
  • 100 g amandelpoeder
  • 4 eieren, gesplitst
  • snuifje zout


  • 125 ml room (min. 30% vetgehalte)
  • 100 g Nutella
  • 60 ml zure room


  • frambozen
  • verbrokkelde koekjesrepen


  1. Verwarm de oven voor op 180°C, en vet een 20 cm ronde bakvorm in met boter. Bekleed ze daarna met bakpapier en zet opzij.
  2. Smelt de chocolade en boter samen au bain-marie, of in de microgolf. Voeg de suiker en amandelpoeder toe aan de gesmolten chocolade en meng goed. Voeg daarna de eierdooiers toe, maar hou de eiwitten apart.
  3. Klop de eiwitten het het snuifje zout op tot ze stijf zijn, en vouw ze daarna geleidelijk aan door het chocolademengsel. Zorg ervoor dat je ze niet te hard mengt, maar toch genoeg om witte strepen in het beslag te vermijden.
  4. Giet het mengsel in de bakvorm en laat de cake ongeveer 30 – 35 minuten bakken, of tot de cake juist in het midden nog wat beweeglijk is maar de randen vast zijn. Haal de cake uit de oven en laat ze helemaal afkoelen.
  5. Voor de mousse: doe de room, Nutella en zure room samen in een kom en klop ze tot ze een stijve massa vormen.
  6. Om af te werken schep je de mousse over de afgekoelde cake en strooi je er frambozen en stukjes koek over.

Deze cake bevat 6 – 8 porties, en het is je helemaal vergeven als je er nog wat extra Nutella op smeert bij het opeten.


Recipe from:

Pictures taken by me and adapted by my dear brother, Jesse.

The author of this post is not responsible for any cases of nauseousness or chocolate withdrawal symptoms after eating this cake.

And to end this post, I’ll share this little piece of wisdom with you:
A balanced diet is chocolate in both hands.