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Chocolate Peanut Butter Dessert Cups
Yield: 28 2-ounce cups
Chocolate peanut butter dessert cups are the perfect little dessert for peanut butter lovers. Chocolate cookie crust, peanut butter cream, chocolate ganache, and a mini peanut butter cup. These dessert cups are great for parties, picnics, and bake sales!
Equipment
- 28 2-ounce plastic cups with lids
- Electric hand mixer
Ingredients
- 2 cups chocolate sandwich cookie crumbs
- ¼ cup butter melted
- 8 ounces cream cheese room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup peanut butter
- 1 ½ cups heavy cream
- ¼ cup chocolate chips
- 3 tbsp heavy cream
- 28 mini peanut butter cups
Instructions
- In a small bowl, combine chocolate sandwich cookie crumbs and melted butter. Mix to combine.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In a large mixing bowl, combine room temperature cream cheese, granulated sugar, and vanilla extract. Cream together on medium speed until combined and smooth.
- Add in peanut butter and mix to combine.
- Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the peanut butter mixture. Pipe the peanut butter mixture into the cups until about 3/4 full.
- Combine chocolate chips and heavy cream in a microwave-safe bowl and heat in 30 second intervals mixing in between until smooth. Transfer to a squeeze bottle or piping bag.
- Drizzle the chocolate ganache over the peanut butter cream. Add a mini peanut butter cup to each dessert cup.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.
Notes
Chocolate peanut butter dessert cups can be made ahead of time and refrigerated for 2-3 days. Serve cold. The cups can be left at room temperature for about 30 minutes.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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