Sweet dreams are made of these 👆🏻
Say hello to a creamy peanut butter filling topped with homemade marshmallow fluff, all finished with a thick coating of chocolate. It’s a cross between a peanut butter cup and a mallow cup. AKA the best thing ever.
If you love fluffernutter sandwiches and summertime smores, you will LOVE this homemade chocolate treat. It’s sweet and salty with gooey marshmallow cream in every bite.
I love American sweets – no surprises there since I’ve dedicated my whole blog to American-inspired desserts. And one of my favourite American treats is marshmallow fluff. It’s this white, soft spread, that tastes exactly like a melted marshmallow. In other words, amazing.
Unfortunately it can be pretty hard to find here in Australia, so I was ecstatic when I found out I could make it at home from scratch. You know what that means? I can have marshmallow fluff ANYTIME I want. #winning
Add peanut butter to marshmallow fluff and thrown in some chocolate, and you have one INCREDIBLE treat. I just love the slightly salty peanut butter filling that tastes just like a peanut butter cup, the melt-in-your-mouth marshmallow, and of course, the thick chocolate shell. Hello!
I used a mix of dark and milk chocolate in these but you can use whatever chocolate you prefer. Even white chocolate would be lovely. But I do think half dark and half milk gives the perfect blend of sweet without being too sweet. And trust me, these Peanut Butter Marshmallow Chocolate Cups are waaay better than any store bought candy.
How was your weekend? We went to the beach yesterday but it was such a hot day, that we had to bail around lunch time and hide in the air conditioning. Not before enjoying a few good American-style burgers for lunch though.
Oh and Happy Super Bowl Day! I know it’s a big day for many American football fans out there. Are you a patriots or falcons fan? Or more importantly, what snacks are you making/eating? May I suggest a few Peanut Butter Marshmallow Chocolate Cups for the table – hint hint. Have a great week friends!
Gorgeous Peanut Butter Marshmallow Chocolate Cups filled with a creamy peanut butter filling and homemade marshmallow fluff.
- 2 egg whites, room temperature
- 100 grams (1/2 cup) caster sugar
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Peanut butter filling
- 125 grams (1/2 cup) smooth peanut butter
- 30 grams (2 tablespoons) unsalted butter, room temperature
- 125 grams (1 cup) icing or powdered sugar
- 400 grams (2 and 2/3 cup) good quality milk or dark chocolate (or mixture of both)
- Fill a medium saucepan with a few inches of water and pop on a medium heat. In a small heatproof bowl, add your eggs whites, caster sugar and cream of tartar. Whisk together. Then pop the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. As the egg whites heat, whisk gently by hand the entire time.
- You’ll want to heat the egg whites to 65 C / 150 F which you can test by sticking a candy thermometer into the mixture or go by feel (the mixture should be hot to the touch) – should be around 5-6 minutes or so.
- Then remove the bowl from the saucepan and place the mixture in the base of a stand mixer (or simply use a hand beater) and beat on medium speed for approximately 5 minutes or until the mixture is fluffy, white and voluminous. Add the vanilla and beat for 30 seconds or so. Add it to a piping bag fitting with a large round tip.
- Line a muffin tray with cupcake liners. Also line a cookie sheet or baking tray with parchment or baking paper. In a large mixing bowl, add your peanut butter and butter and whizz together using an electric mixer. Then sift in your icing or powdered sugar and beat until a soft but thick dough forms.
- Roll small balls of the peanut butter mixture and set them onto your prepared tray. Once you have finished with all the peanut butter, pop the tray into the fridge while you melt the chocolate. Melt the chocolate in the microwave, stirring in-between 20 seconds bursts.
- Once the chocolate has completely melted, grab the peanut butter truffles from the fridge. Add approximately 1-2 teaspoons of chocolate into the bottom of your cupcake liners, ensuring it covers the entire base. Then grab a peanut butter ball, flatten it using your fingers and place it on top of the chocolate. Make sure the peanut butter truffle doesn’t touch the side of the liner so there is room for the chocolate to completely cover it.
- Pipe the marshmallow filling over the top of each peanut butter truffle. Pop your tray in the freezer for 5 minutes for the marshmallow filling to set slightly. Then spoon more chocolate over each lump of peanut butter and marshmallow so it is completely covered. Pop your chocolate cups into the fridge for at least one hour or until set. Store in the refrigerator or the freezer.