Once all the fillings are in place, I re-melt the remaining chocolate and spoon it over the top of each cup. I tap the cupcake pan lightly on the counter to help the chocolate settle and remove air bubbles. Seeing all those cups lined up, glossy and perfect, always gives me such a satisfying “I made this!” moment. I let the cups chill again until fully set, and before long I’m rewarded with candy that looks like something straight out of a chocolate shop—but tastes even better.
Pro Tips for Best Results
I tested this recipe three different ways—double-boiling, microwaving, and even using baking chocolate bars—and the biggest tip I learned is to melt the chocolate slowly. If you rush the melting process, the chocolate can thicken, seize, or turn grainy. Heating in short intervals and stirring often keeps it smooth and shiny every time.
Another trick I learned through trial and error is to freeze the bottom chocolate layer long enough for it to firm up completely. If it’s even slightly soft, the peanut butter filling will sink into it and break the shell. I give it at least 8–10 minutes to ensure a crisp base. It makes assembling the layers cleaner and keeps the final cups beautiful.
I’ve also found that using room-temperature marshmallow crème helps everything hold together better. Cold crème can be stiff and difficult to portion, while warmer crème spreads easily and stays perfectly gooey inside the cup. It’s one of those tiny details that makes a big difference in texture.
Finally, tapping the pan on the counter after adding the top chocolate layer is a game changer. It helps the chocolate settle naturally around the filling, eliminating gaps and giving the cups that smooth, professional finish you normally only see in store-bought candy.(See the next page below to continue…)