Dark Chocolate Peanut Butter Cups

By HeatherS

Ingredients

• 8 paper or foil muffin liners
• 8 ounces (250 g) of dark chocolate, chopped
• 1/2 cup (125 mL) of peanut butter
• 1/2 cup (125 mL) of cream cheese
• 1 tablespoon (15 mL) of honey
• 1 tablespoon (15 mL) of vanilla
• 1/2 teaspoon (2 mL) of freshly grated nutmeg

Details

Servings 8

Preparation

Step 1

Put the muffin liners in a muffin pan.

Toss the chocolate into a small bowl gently nestled over—not in -pot of barely simmering water. Stir until melted and smooth. Turn off the heat. Holding the liners steady in the muffin pan, use a small pastry brush to paint the inside of each muffin liner with a tablespoon (15 mL) or so of the chocolate, giving them a coating thick enough to harden into a strong container but thin enough that you have about a third of the chocolate left over. Set aside the remaining chocolate. Refrigerate the pan until the chocolate hardens and strengthens, about 15 minutes.

Meanwhile, put the peanut butter and cream cheese into your food processor and process until smooth. Scrape down the bowl with a rubber spatula. Add the honey, vanilla, and nutmeg. Process until smooth. Spoon 3 tablespoons (50 mL) or so of the filling into each hardened chocolate cup, taking care to level the surface of the filling to just below the top edge of the chocolate. Refrigerate until the filling is chilled and firm, about 15 minutes.

Return the remaining chocolate to its steamy perch over gently simmering water and stir until smooth yet again. Spoon a thick, even layer of the melted chocolate over each of the cups, sealing the edges and locking in the hidden filling. Refrigerate once again until firm, then peel off the liners.