Chocolate Peanut Butter Protein Cups

Dessert

Chocolate Peanut Butter Protein Cups

Chocolate shells enclose a firm peanut butter and vanilla protein filling, finished with flaky sea salt.

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Yield
10 cups
Cuisine
American

Serving ideas

Keep the cups refrigerated in a covered container.

Ingredients

See the ingredient checklist
  • 2 cups semisweet chocolate chips, divided, 340 g
  • 1 tsp refined coconut oil, divided
  • 2/3 cup creamy peanut butter
  • 1/2 cup vanilla protein powder
  • 2 tbsp peanut powder
  • flaky sea salt

Before you cook

Let the shells harden before filling them.

How to make Chocolate Peanut Butter Protein Cups

  1. Line 10 cups of a standard muffin tin. Melt 1 1/3 cups chocolate chips with 1/2 teaspoon coconut oil in 30-second microwave bursts, stirring between bursts.

  2. Spoon 1 tablespoon melted chocolate into each liner and spread over the bottom and 3/4 inch up the sides. Refrigerate until firm, about 1 hour.

  3. Mix peanut butter, protein powder and peanut powder until smooth. Melt the remaining chocolate and oil in the same way.

  4. Add a scant 2 tablespoons of filling to each shell and level the tops. Cover each with about 2 teaspoons melted chocolate and sprinkle with flaky salt. Refrigerate at least 1 hour until set.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Chocolate Peanut Butter Protein Cups

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Chocolate shells enclose a firm peanut butter and vanilla protein filling, finished with flaky sea salt.
Print Recipe
Servings: 10 cups
Course: Dessert
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    2 cups semisweet chocolate chips, divided 340 g
  •  
    1 tsp refined coconut oil, divided
  •  
    ⅔ cup creamy peanut butter
  •  
    ½ cup vanilla protein powder
  •  
    2 tbsp peanut powder
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt

Instructions
 

  1. Line 10 cups of a standard muffin tin. Melt 1 1/3 cups chocolate chips with 1/2 teaspoon coconut oil in 30-second microwave bursts, stirring between bursts.
  2. Spoon 1 tablespoon melted chocolate into each liner and spread over the bottom and 3/4 inch up the sides. Refrigerate until firm, about 1 hour.
  3. Mix peanut butter, protein powder and peanut powder until smooth. Melt the remaining chocolate and oil in the same way.
  4. Add a scant 2 tablespoons of filling to each shell and level the tops. Cover each with about 2 teaspoons melted chocolate and sprinkle with flaky salt. Refrigerate at least 1 hour until set.

Notes

Let the shells harden before filling them.
Adapted from Taylor Ann Spencer, Delish.

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