High-Protein Peanut Butter Cups Recipe
These High-Protein Peanut Butter Cups are a delicious and nutritious twist on the classic treat, combining rich semisweet chocolate with a creamy, protein-packed peanut butter filling. Perfect for a satisfying snack or dessert, these cups offer a boost of protein without sacrificing flavor. Made with simple ingredients including peanut butter, vanilla protein powder, and powdered peanut butter, they are ideal for anyone looking to enjoy a healthier indulgence.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Yield: 10 peanut butter cups 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chocolate Coating
- 2 cups (340 g) semisweet chocolate chips, divided
- 1 teaspoon refined coconut oil, divided
Peanut Butter Filling
- 2/3 cup creamy salted peanut butter (such as Skippy All-Natural)
- 1/3 cup (32 g) vanilla protein powder
- 2 tablespoons powdered peanut butter (such as PB2)
- Flaky sea salt (optional)
Instructions
- Prepare muffin tin: Line 10 cups of a standard 12-cup muffin tin with paper liners to prevent sticking and make cups easy to remove.
- Melt first portion of chocolate: In a small microwave-safe bowl, microwave 1 1/3 cups (227 g) chocolate chips with 1/2 teaspoon coconut oil in 30-second increments, stirring between each, until melted and smooth, about 2 minutes total.
- Create chocolate base: Spoon 1 tablespoon melted chocolate into each paper liner. Using an offset spatula or the back of a spoon, spread the chocolate evenly across the bottom and approximately 3/4 inch up the sides. This forms the chocolate shell.
- Chill chocolate shell: Place the muffin tin in the refrigerator and chill until the chocolate is firm, about 1 hour.
- Make peanut butter filling: In a small bowl, thoroughly stir together the creamy salted peanut butter, vanilla protein powder, and powdered peanut butter until smooth and well combined.
- Melt remaining chocolate: In another small microwave-safe bowl, microwave the remaining 2/3 cup (113 g) chocolate chips with 1/2 teaspoon coconut oil in 30-second increments, stirring between each, until melted and smooth, about 1 1/2 minutes total.
- Assemble cups: Spoon a scant 2 tablespoons (approximately 22 g) of the peanut butter filling into each chilled chocolate shell. Using an offset spatula or clean fingertips, smooth the filling to create a flat, even layer.
- Top with chocolate and salt: Spoon 2 teaspoons of the melted chocolate over the peanut butter layer and spread it to fully cover the filling. Optionally, sprinkle flaky sea salt on top for a flavor contrast.
- Final chill: Refrigerate the assembled peanut butter cups until the chocolate topping sets, at least 1 hour.
- Storage tips: These cups can be made up to 1 week ahead. Store in an airtight container in the refrigerator or freeze in a freezer-safe container for up to 1 month.
Notes
- Use refined coconut oil to avoid any coconut flavor in the chocolate.
- Make sure to chill the chocolate between layers for best texture and appearance.
- Powdered peanut butter reduces fat and calories, making these cups higher in protein with less fat.
- Sprinkling flaky sea salt enhances the chocolate and peanut butter flavors but is optional.
- If you do not have a microwave, you can gently melt chocolate using a double boiler on the stovetop.
Keywords: High-Protein, Peanut Butter Cups, Healthy Dessert, Protein Snack, Chocolate Peanut Butter
