If you’re addicted to Reese’s Peanut Butter Cups, here’s how to make an even better version at home. To really glam these up, decorate them with cherries gilded with edible gold spray, which is available from specialist food shops.
- Yield: 10
- Preparation Time: 10 Minutes
- 5½ oz (150 g) milk chocolate
- 5½ oz (150 g) dark chocolate
- 5 fl oz (150 ml) double (thick) cream
- 10½ oz (300 g) crunchy peanut butter
- 3½ oz (100 g) glacé cherries, finely chopped
- 5½ oz (150 g) fresh cherries
- handful of mixed nuts or granola
- 10 paper cupcake cases
How to Make It
- Break all the chocolate into small chunks, then melt in a heatproof bowl set over a pan of simmering water (make sure the base of the bowl isn’t touching the water).
- In a separate pan, heat the cream until it is warm to the touch (don’t let it come to the boil), then whisk into the melted chocolate until you have a smooth thick sauce. Add 2 tablespoons of peanut butter to the chocolate mixture, whisking until it dissolves, then stir in the glacé cherries.
- Spread out your cupcake cases on a tray or large plate and place ½ teaspoon of peanut butter in each one.
- Spoon or pipe in the chocolate mixture, dividing it evenly between the cases, then decorate with fresh cherries and mixed nuts or granola. Chill for 1 hour in the freezer or several hours in the fridge.