Chocolate Peanut Butter Football Cups
- Cook Time: 30 minutes (plus 45 minutes chilling time)
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil (to help the chocolate melt smoothly)
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1/4 cup white chocolate chips or white icing (for the football laces)
Instructions
- Line a standard or mini muffin tin with paper liners. This recipe works best with 12 mini cups for a bite-sized treat. Set the pan aside.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth. Place about one teaspoon of melted chocolate into the bottom of each liner and spread it slightly up the sides.
- Place the muffin tin in the refrigerator for about 10 minutes to allow the bottom layer of chocolate to set firmly before adding the filling.
- In a small mixing bowl, whisk together the creamy peanut butter, melted butter, powdered sugar, and salt until the mixture is smooth and slightly thickened. It should have a fudge-like consistency.
- Remove the tin from the fridge. Place a small dollop of the peanut butter mixture (about a teaspoon) into the center of each chocolate cup. Spoon the remaining melted chocolate over the top of the peanut butter, smoothing it out to the edges to seal the cup.
- Return the tray to the refrigerator for at least 30 to 45 minutes, or until the chocolate is completely hard and set.
- Melt the white chocolate chips in a small bag or bowl. Snip a tiny corner off a plastic bag or use a toothpick to draw white “laces” on top of each chocolate cup to give them the appearance of mini footballs. Let the laces set before serving.