Reese's Miniature Cups are peanut butter-filled milk chocolate candies that typically contain soy lecithin, artificial preservatives like TBHQ, and processed ingredients. This DIY version uses only organic whole food ingredients like cocoa butter, coconut oil, and natural sweeteners, eliminating all synthetic additives while replicating the classic peanut butter cup experience with superior nutrition.
Based on: Miniature Cups
· Makes approximately 30 pieces (10 servings of 3 pieces each)
· Serving: 3 pieces (26g)
Why This Recipe is Seed Oil Free
Commercial Miniature Cups from Reese's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Miniature Cups may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Sweetens and thickens the peanut butter filling to match the original's sweetness level and texture.
Sea Salt
2g (about 1/2 teaspoon) · Redmond Real Salt
Enhances both chocolate and peanut butter flavors while providing essential minerals and balancing sweetness.
Instructions
Step 1. Prepare mini muffin tin or silicone candy molds by lining with paper cups or lightly greasing with coconut oil. You'll need about 30 small cavities. Set aside in refrigerator to chill while you prepare the chocolate. Cold molds help the chocolate set faster and release easier.
Step 2. Make chocolate coating: In a double boiler or microwave-safe bowl, gently melt 120g cocoa butter until completely liquid (should take 3-4 minutes in microwave at 30-second intervals, stirring between). Temperature should not exceed 110°F to preserve nutrients. Whisk in 60g cocoa powder gradually to avoid lumps - sift the powder first if needed. Add 80g coconut sugar and 30g milk powder, whisking constantly for 2-3 minutes until completely smooth and sugar dissolves. Taste and adjust sweetness if needed. The mixture should coat a spoon smoothly.
Step 3. Create chocolate shells: Working quickly before chocolate begins to set, spoon 1 teaspoon (about 5g) of chocolate mixture into each mold cavity. Use a small spoon or pastry brush to coat the sides and bottom evenly, creating a shell about 2mm thick. Tap molds gently on counter to release air bubbles. Place in refrigerator for 15-20 minutes until shells are firm and easily unmolded when gently pressed.
Step 4. Prepare peanut butter filling: In a medium bowl, combine 150g peanut butter with 45g melted coconut oil (should be liquid but not hot - let cool for 5 minutes after melting). Mix thoroughly until smooth. Gradually whisk in 40g powdered sugar and 2g sea salt until completely incorporated. The mixture should hold its shape when spooned but be soft enough to pipe. If too thick, add 1 teaspoon more melted coconut oil; if too thin, add 1 tablespoon more powdered sugar.
Step 5. Fill and seal cups: Remove chocolate shells from refrigerator. Spoon or pipe about 1 teaspoon (5g) of peanut butter filling into each shell, leaving 2-3mm space at the top for sealing. Gently tap to level filling. If remaining chocolate has thickened, gently rewarm until smooth. Spoon remaining chocolate over filling to completely seal each cup, using back of spoon to smooth tops. Tap molds again to settle chocolate.
Step 6. Final setting and storage: Refrigerate completed cups for 30-45 minutes until completely set and chocolate has a slight shine. Carefully unmold by gently pressing from bottom or peeling away paper cups. Store in airtight container in refrigerator for up to 2 weeks or freeze for up to 3 months. Let come to room temperature for 5-10 minutes before serving for best texture and flavor. Each cup should weigh approximately 8.7g (26g per 3-piece serving).
Storage
Store in airtight container in refrigerator for up to 2 weeks. Freeze for longer storage up to 3 months. Allow to come to room temperature 5-10 minutes before eating for optimal texture. Avoid storing in warm areas as coconut oil will melt above 76°F.
Cost Comparison
Cost per serving (homemade)$0.85
Cost per serving (store-bought)$1.25
Savings32%
While upfront ingredient costs are higher due to organic premium, bulk buying creates significant long-term savings. Each batch makes 10 servings, and most ingredients last for multiple batches, bringing per-serving costs well below retail organic chocolate prices.