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Recipe: Chocolate Peanut Buttercups

The dreamy combination of chocolate and peanut butter is indulgent and decadent so the perfect treat for Easter. These little beauties contain only a few ingredients (with a vegan option) and are quick and super easy to make


  • To make these cups vegan use a high-quality dark chocolate with a cacao content over 85%
  • For a less sweet flavour leave out the icing sugar.
  • Use crunchy peanut butter for added texture.


175g (6oz) chopped chocolate

2 tbsp coconut oil

120g (4oz) peanut butter

3 tbsp sifted icing sugar


1. Begin by placing 12 paper or silicone cake cases in a muffin tray, then melt the chocolate and coconut oil either in a bowl set in a pan of boiling water or by heating and stirring intermittently in the microwave.

2. Pour approximately half of your chocolate mixture into your paper cases so it covers the bottom of each one. Place tray in the fridge for 15 minutes.

3. Mix the peanut butter and icing sugar in a separate bowl until they’re thoroughly combined. Spoon your mixture evenly between your cases being sure to leave a little space around the edge for the chocolate to drip down.

4. Drizzle your remaining chocolate over the top of your cups. Add any sprinkles or decorations if you wish to the top before placing in the fridge for an hour or so to set.

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