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.
Why You’ll Love 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 & Substitutions
- 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.
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. If you are making matcha nut butter cups, you will not need the dark chocolate chips.
Step-by-Step Instructions
Line a muffin tin with paper cupcake liners.
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 tsp balls. Freeze for 5 minutes.
Then, flatten the nut butter balls into discs. Freeze until you are ready to use them.
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.
Remove from heat, sift in the matcha powder, and mix well.
Add 2-3 tsp 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 tbsp measuring spoon. If you fill the tbsp 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.
Add 2-3 tsp 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 tbsp measuring spoon. If you fill the tbsp and pour, there is chocolate still stuck to the spoon…just the right amount.)
Freeze them for 20 minutes, then store them at room temperature or in the refrigerator for up to 2 weeks.
Love Matcha with Chocolate?
Try some of my other matcha recipes with a chocolate twist.
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Chocolate Matcha Peanut Butter Cups
Print Recipe SaveEquipment
Ingredients
Nut Butter Filling
- ½ cup unsalted peanut butter or almond butter
- 1 tbsp pure maple syrup
Bottom Matcha Shell
- 1 cup white chocolate chips
- ½ tbsp coconut oil
- 2 tsp culinary grade matcha powder
Top Dark Chocolate Shell
- 1 cup dark chocolate chips
- ½ tbsp coconut oil
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 tsp 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 tsp 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 tbsp measuring spoon. If you fill the tbsp 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 tsp 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 tbsp measuring spoon. If you fill the tbsp 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.
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.
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!
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!
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!
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!