Cappuccino Peanut Butter Cups (V/GF)

Making Homemade Peanut Butter Cups was the best decision I ever made, until I switched it up and made these Cappuccino Peanut Butter Cups!!

They consist of a soft cappuccino filling coated with sweet, tender chocolate. The cappuccino flavor is achieved by peanut butter and mocha flavored protein powder – works like a charm!

This recipe only takes a handful of ingredients and just under 30 minutes to make! Is there anything better than healthy, unprocessed, delicious candy?! I didn’t think so.

 

If you try it out, tag @bunnysbite on Instagram and Facebook and let me know what you think! (:

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Cappuccino Peanut Butter Cups (V/GF)

This recipe only takes a handful of ingredients and just under 30 minutes to make! Is there anything better than healthy, unprocessed, delicious candy?! I didn’t think so.

Course Dessert
Cuisine American
Prep Time 25 minutes
Servings 6
Author Bunny

Ingredients

  • 1/2 cup natural peanut butter creamy or chunky is fine!
  • 1/4 cup (+ 1 or 2 tbsp) mocha flavored protein powder (I use Vega’s brand)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 12 oz. package dark chocolate chips (a little over 2 cups)
  • 2 tbsp coconut oil + more for oiling baking cups

Instructions

  1. Fill a large muffin tin with muffin liners and lightly brush coconut oil on the insides of the muffin cups or spray them with coconut oil spray and set aside.
  2. In a medium size bowl, mix the peanut butter, protein powder, vanilla and salt together. You want the texture to easily form into balls so if it seems too runny, add another tablespoon or two of protein powder.
  3. With your hands, roll out mixture into 6 equal sized balls (about 4 generous tsp per ball). Set aside.
  4. Melt the dark chocolate chips and coconut oil double boiler style. *see notes
  5. Scoop 1 tbsp of the chocolate mixture onto the bottom of each muffin liner. Then, place muffin tin into the freezer until chocolate hardens, about 10-15 minutes.
  6. Next, place one cappuccino ball on top of each hardened chocolate, carefully flattening the ball with your finger until it has a smooth top.
  7. Finally, add 1/4 cup of the melted chocolate on top of the cappuccino layer to each liner to complete your cappuccino cup.

  8. Place muffin tin in the freezer for another 10-15 minutes until chocolate is hardened.
  9. Thaw slightly before eating and enjoy!

Recipe Notes

Notes: The double broiler method is much easier than it sounds! Simply bring a pot of water to a boil, reduce heat and place a heat proof mixing bowl on top of the pot of boiling water. The bottom of the mixing bowl should not touch the water. You’ll be able to add the ingredients to the mixing bowl and melt them slowly without burning.

 

If you liked this recipe, you might also like my Chocolate Peanut Butter BreadChocolate Mocha Quinoa Breakfast Bowl and my Cinnamon Roll Muffins!

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Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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