Cakespy: Inside-Out Peanut Butter Cups

Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.

[Original artwork and photographs: Jessie Oleson]

Chocolate peanut butter cups are undoubtedly one of the finer things in life.

But I have my reservations about the construction: the chocolate gets your hands messy and there never seems to be enough peanut butter.

So what would happen if you turned a peanut butter cup inside-out? To find out, I started by using a peanut butter bar cookie crust recipe for the outer shell, then filled them with a peanut butter fudge mixture, thus increasing the peanut butter-to-chocolate ratio dramatically.

While the crumbly nature of the crust doesn't make them much neater to eat, taste-wise, it's a whole new ballgame. It's like the fudgy center is getting a big peanut butter bear hug from the cookie coating. And it's delicious.

Inside-Out Peanut Butter Cups

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website.

Cakespy: Inside-Out Peanut Butter Cups

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About This Recipe

This recipe appears in: This Week's Tasty 10

Ingredients

  • For the peanut butter shells:
  • 4 tablespoons butter, softened
  • 6 tablespoons brown sugar
  • 2 1/2 tablespoons peanut butter (creamy works best)
  • 1/4 teaspoon vanilla
  • 1 cup flour
  •  
  • For the filling:
  • Adapted from Taste of Home
  • 1 cup confectioners' sugar
  • 2 tablespoons milk (I used whole milk)
  • 1 tablespoon peanut butter (creamy works best)
  • 2 1/2 teaspoons baking cocoa
  • 1 tablespoon butter, softened
  • 1/2 teaspoon vanilla

Procedures

  1. 1

    Preheat your oven to 350°F. Place either 12 regular sized cupcake liners, or 24 mini ones, in a muffin/cupcake tin. Set aside.

  2. 2

    In a mixing bowl, cream the butter, brown sugar, peanut butter and vanilla until light and fluffy. Gradually add the flour until combined—the mixture will be fairly crumbly.

  3. 3

    Take about 2/3 of the mixture and press into half of the cupcake cups in your prepared muffin tin, making sure to press the mixture into the bottom and up the sides of the cups.

  4. 4

    With the remaining mixture, press the dough into only the bottom of the remaining cups—so you will have half of the cups filled on the bottom and sides, and half just pressed into the bottom of the cups.

  5. 5

    Note: My idea had initially been to top each cup with a flat cookie top from the flat rounds of peanut butter dough baked in the bottom of the cupcake cups, but the dough crumbled easily once baked, and so I decided to go with it and simply crumble the cookie crumbs on top of the finished cups (see step 5).

  6. 6

    Bake for 12 to 15 minutes or until lightly browned and set. Let cool.

  7. 7

    In the meantime, make your filling. combine all of the ingredients either in a microwave-safe bowl for 30 seconds, or on a stovetop on low heat, stirring occasionally, until combined and creamy. Pour into each of your waiting peanut butter cups. If your flat tops have not crumbled, put them on top; if they have, then go ahead and simply crumble them on top.

  8. 8

    Refrigerate for at least 2 hours, or until the filling has set. After the filling has set, they can be stored at room temperature in an airtight container.

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