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 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
- 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
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 teaspoon 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 teaspoon of melted matcha chocolate to each muffin tin cup. Tap the muffin tin so the chocolate settles. (To add the 2-3 teaspoon, 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.
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 teaspoon, 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 Cup FAQs
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.
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.
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:
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Chocolate Matcha Peanut Butter Cups
Equipment
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
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 teaspoon, 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 teaspoon, 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.
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