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4-Ingredient Chocolate Peanut Butter & Jelly Cups Recipe
Ben Carraoli

4-Ingredient Chocolate Peanut Butter & Jelly Cups Recipe

I recently made these 4-Ingredient Chocolate Peanut Butter & Jelly Cups Recipe, and honestly, they turned out even better than I expected. The combination of rich dark chocolate, creamy peanut butter, and fruity jam creates a dessert that feels both nostalgic and indulgent.
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Total Time 25 minutes
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 250 g dark chocolate 70% cocoa or higher
  • 12 × ½ teaspoon smooth peanut butter with added salt
  • 12 × ½ teaspoon raspberry jam

Method
 

  1. Start by lining a mini muffin tray with 12 mini muffin cases. This step helps the chocolate cups keep their shape and makes them easy to remove later. It’s also helpful to clear some space in your freezer because the tray will need to chill while the chocolate sets.
  2. Break the dark chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a saucepan of gently simmering water to create a bain-marie. Stir occasionally until the chocolate melts completely and becomes smooth.
  3. Spoon a small amount of melted chocolate into each muffin liner. Use the back of a spoon to spread it slightly so the base is covered. Place the tray in the freezer for a few minutes until the chocolate hardens.
  4. Once the chocolate shell is firm, add about half a teaspoon of peanut butter to the center of each cup. The peanut butter should sit neatly in the middle of the chocolate layer. If it’s a little runny, it will naturally spread inside the shell.
  5. Next, spoon about half a teaspoon of raspberry jam over the peanut butter layer. This fruity layer gives the cups their signature peanut butter and jelly flavor. Try to keep it centered so the final chocolate layer seals it nicely.
  6. Spoon the remaining melted chocolate over the top of each cup. Make sure the peanut butter and jam filling is fully covered. Smooth the top gently so the cups look neat.
  7. Place the tray back into the freezer until the chocolate becomes completely firm. Once set, sprinkle a tiny pinch of flaky salt on top. Remove from the liners and the cups are ready to enjoy.

Notes

  • I always use good quality dark chocolate, because it melts smoothly and gives the cups a richer taste.
  • I like to slightly warm the peanut butter before adding it, which makes it easier to spoon neatly into the cups.
  • I sometimes add a tiny extra pinch of flaky salt on top because it makes the chocolate flavor pop.
  • I place the cups in the freezer between layers, which helps create cleaner and more defined layers.
  • I try not to overfill the cups, otherwise the chocolate may spill over the edges.