This recipe has a slight metamorphosis story...way back when, I started making the filling with natural store bought peanut butter, and 1/4 cup powdered sugar...then we moved to 1/8 cup sugar, then to 2 Tablespoons sugar, then to one, and then to none. And then we started using churned peanut butter from the health food store. Then we ended up making our own organic, dry roasted, no salt added peanut butter (see below), and that was fun. We also switched from regular chocolate chips to vegan chocolate chips, and now to grain sweetened chocolate chips...Maybe one day we'll start making our own chocolate :) Who knows where this could go from here? (Raw Peanut Butter Cups anyone?)
These have 2 ingredients, and are too easy to make:
1 cup peanut butter (of your choice)
1 bag of chocolate chips (typically 12 oz.)
cupcake liners
OK, so the above picture was me ripping into it, hence the devastated peanut butter cup! But I've also noticed that the grain sweetened chocolate chips don't melt as well (and as a result, resolve in an less pretty PB cup). Although a little less healthy, you can achieve a pretty clean peanut butter cup by using the vegan chocolate chips.
In a double boiler, melt the contents of the chocolate chip bag until smooth and creamy. Place cupcake wrappers into a cupcake tin, and with a pastry brush, brush the chocolate to form a little crust at the bottom of the wrapper. Do this to all of the cupcake liners. Then take 1 teaspoon of peanut butter, and fill each of the cupcake wrappers. Cover with the remaining chocolate and smooth it down so the top of the cupcakes look somewhat flat. Freeze for about 1 hour and enjoy. May be stored in refrigerator or freezer.
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