Peanut Butter Cups
Homemade peanut butter cups — 12 pieces at 10 mg each. Chocolate and peanut butter mask everything.
Recipe Planning Notes
Best for cooks comfortable with timing, yield management, and closer process control.
Classic peanut butter cups with a crisp chocolate shell and creamy filling. The strong flavors of chocolate and peanut butter completely mask any herbal taste. Each cup delivers 10 mg.
Use the calculator handoff below to review portion strength, batch scaling, and prep assumptions before cooking this recipe.
What to Expect
Classic peanut butter cups with a crisp chocolate shell and creamy filling. The strong flavors of chocolate and peanut butter completely mask any herbal taste. Each cup delivers 10 mg.
Scale This Recipe
Resize the batch and keep the calculator handoff, shopping list, and summary aligned.
BatchCraft scales the source material with the recipe so your target 10 mg per serving stays stable. If you keep the original 1x source amount and only stretch the tray, per-serving strength changes fast.
Recipe Summary
Kitchen Dosing Reference
Based on 12 total portions in this batch.
Assumes 1 tbsp is about 14.2g of infused fat.
Useful for dosing sauces, toast, and baking add-ins.
Pantry Check
Mark what you already have and copy only the remaining items for this batch size.
Prep Plan
Use this as your quick kitchen brief before heat, timers, and cleanup start competing for attention.
Before You Start
- Clear counter space and label a finished-storage container before you start.
- Measure 30g of Coconut Oil and confirm your target yield.
- Set out a scale, strainer setup, and a written potency label for the final batch.
- Prepare a low, steady heat source and avoid boiling during infusion.
- Line your straining vessel before the hot infusion is ready so you can move quickly.
Time Blocks
- Prep window: 30 min
- Infusion / extraction window: No bake
- Total active project time: 2 hours (incl. chill)
- Before starting, read the full method once and confirm storage space is ready.
Batch Snapshot
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Ingredients
- 30g infused coconut oil, melted
- 200g dark or milk chocolate, chopped
- 120g peanut butter (smooth)
- 2 tbsp powdered sugar
- Pinch of salt
- Cupcake liners or silicone molds (12)
How to Make It
- 1Melt chocolate in a double boiler or microwave.
- 2Spoon a thin layer of chocolate into each of 12 cupcake liners. Freeze for 5 minutes.
- 3Mix peanut butter, infused coconut oil, powdered sugar, and salt until smooth.
- 4Add a spoonful of peanut butter filling to each chocolate-lined cup.
- 5Cover with remaining melted chocolate. Tap gently to level.
- 6Refrigerate for 1-2 hours until fully set.
Pro Tips
- ★Use a cupcake tin to keep the liners upright while filling.
- ★Warm peanut butter slightly for easier mixing with the infused oil.
- ★Sprinkle flaky sea salt on top before the chocolate sets for a gourmet touch.
Serving Ideas
Keep refrigerated for the best texture. Let sit at room temperature for 5 minutes before eating. Store in the freezer for up to 3 months.
Substitutions
No Double boiler? Use Slow cooker on low
Set to low/warm for 2-4 hours, stir occasionally
No Double boiler? Use Mason jar in simmering water
Finger-tight lid, simmer for 2-3 hours
No Cheesecloth? Use French press
Pour infusion into French press and plunge to strain
No Cheesecloth? Use Fine mesh strainer + coffee filter
Slower but effective
Switch coconut_oil to mct_oil
Flavor: More neutral and less coconut-forward.
Potency handling: Dose handling is similar, but liquid MCT is easier to portion precisely.
Texture: Thinner and better for droppers, capsules, and drinks than for gummies or baking.
Use when you want a pourable oil rather than a semi-solid carrier.
Shelf Life
Based on Coconut Oil carrier
Shopping List
- 30g infused coconut oil, melted
- 200g dark or milk chocolate, chopped
- 120g peanut butter (smooth)
- +2 more
- Cupcake liners or silicone molds (12)
Load this scaled batch into the wizard with pre-filled values
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