The first time I made Peanut Butter Marshmallow Cups, my entire kitchen filled with that nostalgic aroma of melting chocolate—rich, warm, and just a little bit irresistible. As I spooned the glossy chocolate into the cupcake liners and watched it coat the sides, I felt like I was making a childhood dream candy right in my own home. When I added the creamy peanut butter filling and the fluffy marshmallow center, it instantly reminded me of the candy aisle treats I used to save my allowance for. Except now, I could make them myself—and honestly, these homemade cups blew every store-bought version out of the water.
Why You’ll Love This Recipe
You’ll love this recipe because it takes the classic peanut-butter-and-chocolate combination you already adore and elevates it with a soft marshmallow center, giving each bite a gooey, decadent surprise that feels homemade, nostalgic, and absolutely irresistible.
Ingredients
- 1 ¾ cups semi-sweet chocolate chips
- ½ cup creamy peanut butter
- 6 tbsp powdered sugar
- 1 ½ tbsp unsalted butter
- 4 tbsp marshmallow crème
I’ve experimented with several versions of this recipe, and semi-sweet chocolate really offers the most balanced flavor—it’s sweet without being overwhelming. Creamy peanut butter gives the smoothest filling, but if you love extra texture, a crunchy version works too (just expect a slightly rustic look). Marshmallow crème is essential for that fluffy center—it melts just enough to stay gooey but not so much that it disappears. Powdered sugar thickens the peanut butter into a spreadable, candy-like filling that holds its shape perfectly.
Equipment Needed
- Cupcake pan
- Cupcake liners
- Microwave-safe bowl
- Small saucepan (optional)
- Mixing bowls
- Measuring spoons
- Spoon or small cookie scoop
Cupcake liners help the cups release cleanly and give that classic candy shape. A microwave-safe bowl makes melting the chocolate fast and easy, though a double-boiler method works too if you prefer gentle heating. A small cookie scoop helps portion the peanut butter filling evenly, ensuring each cup has the perfect balance of chocolate, peanut butter, and marshmallow. And the cupcake pan offers support so your chocolate layers set evenly without spreading.
Step-by-Step Instructions
When I make these cups, I always start by melting half the chocolate first. I microwave it in 20-second bursts, stirring repeatedly until the mixture becomes totally smooth and glossy. The way it smells at this stage—rich, sweet, and warm—always makes me feel like I’m stepping into a candy shop. I spoon just enough melted chocolate into each cupcake liner to coat the bottom, then use the back of the spoon to nudge some chocolate up the sides. This forms the “shell,” and it’s surprisingly easy once you get into a rhythm.
Then I pop the pan into the freezer for a few minutes to let the chocolate set. While it chills, I mix together the peanut butter, powdered sugar, and softened butter. The filling transforms into this thick, velvety paste that reminds me of the inside of a peanut butter cup, but even richer and creamier. I use a small scoop to portion it out, rolling each bit into a soft disc with my fingers. The mixture is soft and pliable, and just touching it tells me this candy is going to taste amazing.
Next comes the marshmallow layer. I’ve found that adding just a small dollop—maybe half a teaspoon—creates the perfect gooey center without overpowering the peanut butter. When I tried adding too much my first time, it oozed out of the sides as soon as I added the top chocolate layer. Now I place the peanut butter disc into each chocolate shell, add a small scoop of marshmallow crème right on top, and gently flatten it just enough so the remaining chocolate can completely cover it.(See the next page below to continue…)