The peanut butter and chocolate cupcakes are delicious no-bake treats that can be prepared in 5 minutes with only 3 ingredients. I love peanut butter and together with dark chocolate it’s the best, so these fresh, nutritious, and delicious pastries were born. If you use egg-free or gluten-free cookies, they are perfect even for those with food intolerances, and if you choose vegan ones, obviously the peanut butter and chocolate cupcakes will be perfect for vegans! For this recipe, you can use either creamy peanut butter or the one with peanut pieces, I used the latter.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 10 peanut butter and chocolate cupcakes
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz dry cookies
- 4.5 oz peanut butter
- 2.6 oz dark chocolate
- as needed peanuts
Steps
● The peanut butter and chocolate cupcakes are super easy and quick to prepare. First, finely chop the dry cookies and combine them with the peanut butter. If it’s not creamy, heat it for a few seconds in a bain-marie or microwave, and mix the two ingredients well.
● Fill muffin liners with some of the mixture and compact it well. Add some melted dark chocolate on top using a bain-marie or microwave and garnish the treats with unsalted peanuts.
● Place the peanut butter and chocolate cupcakes in the fridge to rest for at least a couple of hours, so they firm up well.
Notes:
The peanut butter and chocolate cupcakes can be stored in the fridge for up to a week. In winter, you can also let them solidify and keep them at room temperature.
More peanut butter desserts HERE
