Easy Peanut Butter Marshmallow Cups
These peanut butter marshmallow cups tuck two sweet layers inside a semisweet chocolate shell: smooth peanut butter filling and soft marshmallow creme. Each bite brings together rich chocolate, nutty peanut butter, and a fluffy center. They’re a fun homemade candy for anyone who likes a little extra sweetness in a classic peanut butter cup.
Equipment
- Standard 12-cup muffin pan
- 12 paper cupcake liners
- Microwave-safe bowl
- Mixing bowl
- Handheld mixer
- Measuring cups and spoons
- Spoon or small spatula
Ingredients
- 1¾ cups semi-sweet chocolate chips divided into ¾ cup and 1 cup
- ½ cup creamy peanut butter
- 6 tablespoons powdered sugar
- 1½ tablespoons unsalted butter at room temperature
- 4 tablespoons marshmallow creme
Instructions
- Line a standard 12-cup muffin pan with paper cupcake liners.
- Microwave ¾ cup chocolate chips in 30-second intervals, stirring after each until smooth, about 1½–2 minutes, depending on your microwave.
- Divide the melted chocolate among the liners, using approximately ½ tablespoon per cup. Spread across the bottoms and freeze for 10 minutes.
- Beat the peanut butter, powdered sugar, and softened butter on medium speed until smooth.
- Add 2 teaspoons peanut butter filling to each chocolate base. Flatten gently, leaving a gap around the edges. Freeze for 10 minutes.
- Add 1 teaspoon marshmallow creme to each center. Smooth with a lightly damp fingertip, keeping it away from the edges. Freeze for 10 minutes.
- Shortly before the chilling time ends, melt the remaining 1 cup chocolate chips in 30-second microwave intervals, stirring until smooth.
- Spoon the chocolate over the fillings and spread to the edges to seal.
- Freeze for a final 10 minutes, until firm. Remove the liners to serve.
Notes
Storage: Refrigerate in an airtight container with parchment paper between stacked layers.
Serving Tip: Let the cups sit briefly at room temperature for a softer bite.