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    Home » Recipes » Matcha

    Matcha Chocolate Peanut Butter Cups

    Published: Oct 22, 2020 Modified: Oct 21, 2020 by Candice

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    Stack of peanut butter cups that have green bottoms and chocolate tops and title text.
    Stack of peanut butter cups that have green bottoms and chocolate tops.
    Stack of peanut butter cups that have green bottoms and chocolate tops with title text.

    Matcha & Dark Chocolate Peanut Butter Cups feature a layer of creamy nut butter sandwiched between matcha and dark chocolate layers. This snack and treat is easy enough to make today and only takes 6 ingredients.

    Stack of peanut butter cups that have green bottoms and chocolate tops.
    TABLE OF CONTENTS hide
    1 Why Make this Recipe
    2 Ingredient Notes & Variants
    3 Step-by-Step Instructions
    4 Peanut Butter Cup FAQs
    5 Love Matcha with Chocolate?
    6 Chocolate Matcha Peanut Butter Cups

    Why Make this Recipe

    After many days of making versions of these, I've learned the tricks to getting the chocolate perfectly smooth on top and filling them with the right amount on top of and below the peanut butter filling.

    I love this recipe because I can make a batch and keep it in the refrigerator for weeks. That way, I can enjoy one a day and don't feel like I have to finish a whole cake before it goes off.

    It is also easy to substitute and customize this recipe. For example, you can make it a full matcha peanut butter cup or a full dark chocolate peanut butter cup instead of half and half.

    Ingredient Notes & Variants

    Ingredients on a white countertop including white and dark chocolate chips.
    • unsalted nut butter - I use crunchy, but you can use any peanut butter consistency you like. You can also use almond butter or any other nut butter you prefer.
    • maple syrup - use 100% maple syrup, not the fake stuff. You can also substitute with agave.
    • white chocolate chips & dark chocolate chips - if you want to make this recipe vegan, it also works with vegan chocolate chips.
    • coconut oil - The coconut oil adds a shine to the chocolate. You can substitute with butter, and the recipe even works without adding anything, but you will not get a shine on the chocolate.
    • culinary grade matcha powder - you don't need the fancy ceremonial grade matcha for this, but do use a quality 100% tea matcha powder.

    Chocolate

    If you are making regular dark chocolate nut butter cups, use this recipe and you will not need the white chocolate chips or matcha powder.

    • unsalted nut butter
    • maple syrup
    • dark chocolate chips
    • coconut oil

    Matcha

    If you are making matcha nut butter cups, you will not need the dark chocolate chips.

    • unsalted nut butter
    • maple syrup
    • white chocolate chips
    • coconut oil
    • culinary grade matcha powder

    Step-by-Step Instructions

    Muffin tin lined with paper cupcake liners.

    Line a muffin tin with paper cupcake liners.

    Peanut butter and maple syrup mixed together in a bowl.

    Mix the nut butter filling ingredients well in a bowl. Freeze for 20 minutes.

    Peanut butter rolled into balls and then flattened into discs on a white plate.

    Keeping your hands wet (so it doesn't stick as much) roll the nut butter filling into 12 ~2 teaspoon balls. Freeze for 5 minutes.

    Then, flatten the nut butter balls into discs. Freeze until you are ready to use them.

    Melting white chocolate chips over a bain marie next to a bowl of melted white chocolate.

    In a double boiler melt the white chocolate chips and oil. 

    Instead, you can microwave for 20 seconds at a time, taking it out to stir the chocolate in between until completely melted. 

    Note: The chocolate needs to be completely melted or the tops and bottoms of your peanut butter cups will not be flat. Make sure it is very liquidy before adding it to the muffin tins.

    Matcha powder in a bowl with melted white chocolate and a rubber spatula.

    Remove from heat, sift in the matcha powder, and mix well.

    Cupcake tin with matcha white chocolate next to a muffin tin with peanut butter.

    Add 2-3 teaspoon of melted matcha chocolate to each muffin tin cup. Tap the muffin tin so the chocolate settles. (To add the 2-3 tsp, use the tablespoon measuring spoon. If you fill the tablespoon and pour, there is chocolate still stuck to the spoon...just the right amount.)

    Gently add one nut butter disc to each cup.

    In a double boiler melt the dark chocolate chips and oil. Do this the same way that you melted the white chocolate chips. You can even use the same bowl without washing it. The matcha white chocolate left on the sides of the bowl won't interfere with the dark chocolate.

    Muffin tin filled with melted chocolate.

    Add 2-3 teaspoon of melted dark chocolate to each muffin tin cup. Tap the muffin tin so the chocolate settles. (To add the 2-3 tsp, use the tablespoon measuring spoon. If you fill the tablespoon and pour, there is chocolate still stuck to the spoon...just the right amount.)

    Freeze them for 20 minutes, then store at room temperature or in the refrigerator for up to 2 weeks.

    Peanut butter cups with green bottoms on a glass cake pedestal in a garden.

    Peanut Butter Cup FAQs

    What are the ingredients?

    The peanut butter filling is made from unsalted peanut butter and maple syrup or other sweetener. The chocolate shell is made by melting chocolate chips, sometimes with coconut oil to keep it shiny.

    How do you make them from scratch?

    Sandwich frozen peanut butter mixed with a sweetener between melted chocolate chips in a cupcake tin lined with cupcake liners to get the ridges on the sides.

    Are these treats good for you?

    Although peanut butter and other nut butters are a great source of protein, they have a ton of sugar and added sugar classifying them as not good for you.

    Love Matcha with Chocolate?

    Try some of my other matcha favorites like:

    • Homemade Dark Chocolate Gelt (with optional filling!)
    • Matcha & Chocolate French Silk Pie
    • Matcha and Chocolate Dipped Candied Oranges
    • Matcha Peanut Butter Cups & Which Matcha to use for Baking

    FREE Ultimate Matcha Guide

    A 7-part email series from matcha basics to dinner-party recipes to help you take your matcha game to the next level in one week.

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Stack of peanut butter cups that have green bottoms and chocolate tops.
    Print Recipe
    5 from 2 votes

    Chocolate Matcha Peanut Butter Cups

    Matcha & Dark Chocolate Peanut Butter Cups feature a layer of creamy peanut butter sandwiched between matcha and dark chocolate layers. This snack and treat is easy enough to make today.
    Prep Time20 mins
    Cook Time35 mins
    Resting Time20 mins
    Total Time1 hr 15 mins
    Course: Dessert, Snack
    Cuisine: American, Japanese
    Diet: Gluten Free, Kosher, Vegan, Vegetarian
    Servings: 12
    Calories: 243kcal
    Author: Candice

    Equipment

    • Muffin Tin
    • Cupcake Liners

    Ingredients

    Nut Butter Filling

    • ½ cup unsalted peanut butter or almond butter
    • 1 tablespoon pure maple syrup

    Bottom Matcha Shell

    • 1 cup white chocolate chips
    • ½ tablespoon coconut oil
    • 2 teaspoon culinary matcha powder

    Top Dark Chocolate Shell

    • 1 cup dark chocolate chips
    • ½ tablespoon coconut oil
    US Customary - Metric

    Instructions

    • Line a muffin tin with paper cupcake liners.

    Nut Butter Filling

    • Mix the nut butter filling ingredients well in a bowl. Freeze for 20 minutes.
    • Keeping your hands wet (so it doesn't stick as much) roll the nut butter filling into 12 ~2 teaspoon balls. Freeze for 5 minutes.
    • Flatten the nut butter balls into discs. Freeze until step 5.

    Matcha Bottom Shell

    • In a double boiler melt the white chocolate chips and oil. 
    • Remove from heat, sift in the matcha powder, and mix well.
    • Add 2-3 teaspoon of melted matcha chocolate to each muffin tin cup. Tap the muffin tin so the chocolate settles. (To add the 2-3 tsp, use the tablespoon measuring spoon. If you fill the tablespoon and pour, there is chocolate still stuck to the spoon...just the right amount.)
    • Gently add one nut butter disc to each cup.

    Dark Chocolate Top Shell

    • In a double boiler melt the dark chocolate chips and oil. 
    • Add 2-3 teaspoon of melted dark chocolate to each muffin tin cup. Tap the muffin tin so the chocolate settles. (To add the 2-3 tsp, use the tablespoon measuring spoon. If you fill the tablespoon and pour, there is chocolate still stuck to the spoon...just the right amount.)
    • Freeze for 20 minutes.
    • Store at room temperature or in the refrigerator for 1-2 weeks...if they last that long.

    Notes

    You can microwave the chocolate with the coconut oil if you do not want to use a double boiler. Microwave it 20 seconds at a time, taking it out to stir the chocolate in between until completely melted. 
    The chocolate needs to be completely melted or the tops and bottoms of your peanut butter cups will not be flat. Make sure it is very liquidy before adding it to the muffin tins.

    Nutrition

    Calories: 243kcal | Carbohydrates: 20g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 76mg | Potassium: 159mg | Sugar: 19g | Vitamin A: 75IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 0.5mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!
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    Comments

    1. Eva

      December 14, 2021 at 9:21 pm

      Hi Candice,

      So I'm struggling here in terms of what to make my husband for his birthday...I want to do something using matcha, looking at the either making your matcha shortbread cookies or these matcha peanut butter cups. Typically not a fan of white chocolate so wanted to ask you if these cups are very sweet?

      And curious to know, if you had to recommend your favorite matcha recipe, which would it be?

      Appreciate the feedback.

      Reply
      • Candice

        December 15, 2021 at 8:57 am

        Hi Eva,
        Good news for you is that I am not a huge fan of white chocolate either. The only recipe that I'd say is more on the white chocolate side is the matcha chip cookies. You should be fine with the rest of my recipes, even if it's made with white chocolate. These cups are slightly sweeter than if you use only dark chocolate, but not as sweet as a Reese's peanut butter cup. Even the matcha peanut butter cups are not as sweet as a Reese's cup.
        Your second question is a tough one! The matcha creme brulee comes to mind as a favorite and is wonderful. Same with the cream puffs, but those are a little more work.
        Both the shortbread dipped in dark chocolate or plain and these peanut butter cups are winners if you're looking for something that will keep well in the fridge and aren't complicated to make. These cups and matcha ice cream are the recipes I probably make most often because I love keeping them in the fridge/freezer for quick snacks.
        I hope this helps!

        Reply
        • Eva

          December 15, 2021 at 8:11 pm

          It sure does Candice, thanks and I appreciate it and I will probably try the cups this time around and then the shortbread cookies ;-). I will definitely come back with a review. Appreciate the feedback. Happy Holidays!

          Reply
          • Eva P.

            February 14, 2022 at 7:14 pm

            5 stars
            It took a while but I finally made these yummy Chocolate Matcha Peanut Butter Cups for my husband. OK, to be honest, I love peanut butter cups myself but not always a fan of white chocolate. But it didn't bother me one bit in this recipe, the cups were scrumptious and we both have been enjoying them, and the green with chocolate is pretty to boot!

            Reply
            • Candice

              February 15, 2022 at 7:57 am

              Thank you for sharing, Eva... I'm so glad you like them! I feel similarly about white chocolate, but love pairing it with matcha as it works pretty darn well. Enjoy!

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    Woman with a flower.

    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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