Bake Club PB Cups

6 cups


3 ziploc bags

6 cupcake molds

6 paper liners


Chocolate Cups

⅔ cup chocolate (semi! milk! dark! white!) chips or the fancy stuff, chopped

1 teaspoon neutral oil 


Line 6 cupcake molds with paper.

In a small heastfasfe bowl, gently melt chocolate and oil together using a microwave or a double boiler. Stir intermittently with a plastic spatula until smooth.

Load a ziploc bag with ⅔ of the chocolate and cut a small hole in the corner. 

Gently squeeze the chocolate into the bottom and ½” up the sides of 6 paper lined cupcake tin. Pop in the fridge for 10 minutes to set.


PB Filling

** if you’re not a PB person, or want to take it to another flavor story, I’m rooting you on, Will made me make this one right up the center PB.


½ cup Peanut Butter

4 tablespoons butter, melted


⅔ cup powdered sugar

1 teaspoon vanilla extract

¼ teaspoon kosher salt


In a medium bowl, stir together pb and butter until smooth. Stir in powdered sugar, vanilla and salt, mixing until smooth.

Load a ziploc bag with all of the pb filling and cut a medium sized hole in the corner.

 

Pull the chocolate cups out of the fridge. Gently and evenly squeeze the pb filling across the 6 shells. Tap the cups on the counter to remove any air bubbles and flatten the surface of the filling.


Load the last ziploc bag with the remaining chocolate (feel free to gently heat the chocolate if it begins to set) and cut a small hole in the corner. Gently and evenly pipe the chocolate over the surface of the pb filling, covering it completely. Tap the cups on the counter again if needed to smooth the final layer. 

Pop your pb cups in the fridge for 10 minutes to set completely before crushing, or, ok/fine, sharing!