Anyone who knows my family is well aware of the fact that we are peanut butter addicts, especially when it’s paired with chocolate. Lately, however, I’ve really been on an almond butter kick. I’ve been enjoying the mix-up in flavor and texture over peanut butter, and I find that it pairs nicely with chocolate too. Exhibit A: these totally delectable Dark Chocolate Almond Butter Cups.
These really are the perfect treat for me, because they take the almond butter flavor I’ve come to enjoy and couple that with a certified weakness of mine. That would be dark chocolate, in case you don’t know what I’m talking about. I love me some good dark chocolate, you guys.
Anyway, it’s not just me that loves these cups. Both my girls and my husband eat them like crazy. This recipe makes a dozen and they are always gone in a maximum of two days, sometimes quicker. Next time I’ll probably make a double batch so I can hide some to make them last for a few days…
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A quick note about the liners I used – I’ve made these with silicone cupcake liners and regular paper liners. Both will work, but I think the silicone ones are easier to handle both when you are filling them and when it’s time to pop them out. If you don’t have any silicone liners, think about getting some! I love mine and they are very inexpensive. If you don’t feel like adding another thing to your kitchen (which I totally get), just go with the paper ones and party on. Dark Chocolate Almond Butter Cups don’t care what they wear.
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Dark Chocolate Salted Caramel Cheesecake
- 1 cup dark chocolate chips
- 1/2 cup almond butter
- 2 tbsp sugar
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Melt the chocolate chips in the microwave in 20 second increments, stirring in between, until smooth. Line a muffin tin with cupcake liners (silicone liners work best, but regular paper liners work too). Place about one heaping teaspoon of chocolate in each cup and spread it across the bottom and about halfway up the sides. Refrigerate for 10 minutes.
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In the meantime, mix the almond butter and sugar together in a separate bowl. When the chocolate in the cups is firm, divide the almond butter mixture between the 12 cups and spread it out evenly in each cup.
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Divide the remaining melted chocolate over the 12 cups of almond butter, spread it to the edges, and refrigerate for an additional 20 minutes, or until firm. Store in the refrigerator in an airtight container.
I am obsessed with dark chocolate!!! I am so making this recipe tomorrow!!!! I’ll probably eat it all and not share but who cares 🙂
Go for it! I legit have to hide some for later…
Yummy! I love the switch up of using almond butter.
It’s so good! I’d love to try other fillings with this recipe too.
Oh my! These look sooooooo good! My daughter is allergic to peanut butter so this is a great alternative! I’ll definitely have to make some for us!
Oh I hope she likes them! My best friend is allergic to peanuts and I was always sorry that she couldn’t have peanut butter cups because they are amazing. I thought of her when I made these!
I love almond butter and I love peanut butter cups but lately I’ve been wanting more than Reese’s. These are the perfect substitute – thank you!
Well, I hope you get to try them so you can see if this will satisfy your want 🙂
These look amazing!! I love the idea of using almond butter!
Thanks! They are pretty tasty!
Yuuummm! These look perfect!
Thanks!
Dark chocolate is my favorite! I’m sure I’d love these 🙂
I love it too!
Could these be assembled in Mini muffin tins?
I’ve never tried it in a mini tin, but I don’t see why not!