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Peanut Butter & Jelly Chocolate Cups

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Course: Dessert
Cuisine: American
Keyword: chocolate cups, peanut butter and jelly
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 345kcal
Author: Jaida


  • 2 cups semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 1 cup peanut butter
  • 1 Tbsp powdered sugar
  • 1/2 cup of jelly – your choice of flavor!
  • coarse salt, for sprinkling


  • Line muffin tins with paper or silicone liners and set aside.
  • Melt the chocolate in a double boiler, saucepan or microwave (45 seconds on hi, then 15 second increments if necessary.) Once it’s melted, add coconut oil to thin out. Add more, if needed.
  • Coat the bottom and halfway up the sides of each liner with chocolate.
  • Place the cupcake tin in the freezer for 20 minutes so the chocolate can harden.
  • Meanwhile, mix together peanut butter and powdered sugar and place the mixture in the fridge for 10 minutes.
  • Remove the tins from the freezer and the peanut butter from the fridge, and spoon about 1 teaspoon of peanut butter into the center of each chocolate cup. Put the tin back in the freezer for about 10 minutes. Remove and add 1/2 teaspoon of jelly on top of the peanut butter.
  • Cover cups with chocolate to cover the pb&j. Sprinkle salt on the top of each cup.
  • Place muffin tin back into the freezer for 20 more minutes.
  • Store at room temp or in the fridge.


Serving: 1cup | Calories: 345kcal | Carbohydrates: 30g | Protein: 7g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 2mg | Sodium: 106mg | Potassium: 321mg | Fiber: 4g | Sugar: 21g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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