This post contains affiliate links. Read my disclosure policy here.

These Vegan Peanut Butter Cups are easy to make and only require four simple ingredients. They are rich, chocolatey, and filled with peanut butter goodness!

Vegan Peanut Butter Cups on a white plate with chocolate chips on the side.

Easter is right around the corner and I'm thinking vegan shepherd's pie for dinner, vegan carrot cake for dessert, and vegan peanut butter cups ALL. DAY. LONG!

This homemade version tastes similar to Reese's but without all the additives. They are perfect for Easter baskets along with these chocolate peanut butter crunch bars. Who can resist a chocolate and peanut butter combo?

You'll need just four ingredients - vegan chocolate chips, maple syrup, peanut butter, and vanilla extract. That's it! Are you ready?

How to make Vegan Peanut Butter Cups

Before you start, you'll need to fill a cupcake pan with standard-size cupcake liners and make some room in your freezer for the pan to fit. Here are the remaining steps:

Six process photos of mixing filling, melting chocolate and filling liners.

Combine peanut butter, maple syrup, and vanilla in a mixing bowl and place in the fridge.
Place chocolate in a bowl and microwave for 2-3 minutes with about 70% power. Stir every 30 seconds.
Pour ½ tablespoon of chocolate on the bottom of liners and spread with a spoon to evenly cover the whole bottom. Place in freezer for 10 minutes.
Take a ½ tablespoon of filling and roll it into a ball. Now place on top of chocolate and gently flatten with your fingers. Leave room on all sides so the top layer of chocolate can fit.
Now pour 1 tablespoon of melted chocolate over the filling. Spread evenly with a spoon, ensuring that the chocolate has poured down the sides of the filling. Place in the freezer for 10 minutes.

Tips for melting chocolate

Make sure all cooking utensils are completely dry. Just one drop of water can seize up the chocolate.
Stir often to prevent burning.
Don't use high heat or the chocolate will harden and burn. If you're using a microwave, and it doesn't have a lower heat option, just melt in shorter increments and stir often.

Want more chocolate melting tips and step-by-step photos? This article on WikiHow is very informative.

How to store Peanut Butter Cups

You can store them in an airtight container in the fridge for 3-4 weeks or in the freezer for 2-3 months. If freezing, thaw 10 minutes before eating.

You can also leave them out at room temp for a few hours. They don't melt at room temp, but they will be softer.

close up view of three vegan peanut butter cups on a white plate with peanut butter in the background.

Want more chocolate recipes? Here are some you may like:

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!

⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes.

Recipe

Print Recipe Pin Recipe Rate this Recipe

5 from 6 votes

Vegan Peanut Butter Cups

These Vegan Peanut Butter Cups are easy to make and only require four simple ingredients. They are rich, chocolatey and filled with peanut butter goodness!

Prep Time25

Cook Time5

Total Time30

Course: Candy, Dessert

Cuisine: American, Gluten-Free, Vegan

Servings: people

Calories: 214kcal

Author: Melissa Huggins

Ingredients

▢ ½ cup peanut butter (I used a salted variety)*See note
▢ 3 tablespoons pure maple syrup (sub agave nectar)
▢ 1 teaspoon pure vanilla extract
▢ 10 ounces vegan chocolate chips (1 ½ cups)

Instructions

Add standard cupcake liners to a 12-slot cupcake pan. Set aside. Make some room in your freezer for the pan to fit. This recipe makes at least 11 peanut butter cups if measured precisely. You may be able to stretch it to 12 by scraping the chocolate from the bowl.
Add the peanut butter, maple syrup, and vanilla to a mixing bowl and combine well with a spatula. Place in the fridge while you prepare the chocolate.
Place chocolate chips in a microwave-safe bowl and heat for 2-3 minutes on about 70% power. Stir and turn bowl every 30 seconds to prevent burning (see notes for alternative double boiler method).
Pour ½ tablespoon of melted chocolate on the bottom of the cupcake liners. Spread with a spoon so the chocolate covers the whole bottom and touches sides of the liner. Place in the freezer for 10 minutes to firm up.
Remove peanut butter filling from the fridge. Take a ½ tablespoon of filling and roll it into a ball. Now place on top of chocolate and gently flatten evenly with your fingers. Leave a small amount of room on all sides so the top layer of chocolate can fit. (see photos above for example)
If the bowl of melted chocolate has firmed up a little, just stick it in the microwave for another 30-60 seconds. Now pour 1 tablespoon of melted chocolate over the peanut butter. Spread evenly with the back of a spoon, ensuring that the chocolate has poured down the sides of the peanut butter. Place back in the freezer for 10 minutes to firm up (see notes for storing suggestions). Enjoy!

Notes

PEANUT BUTTER:
* If your peanut butter brand is on the oily/runny side when you first open it, you may want to give it a good stir and stick it in the fridge for a few hours to firm up.
* If your peanut butter is unsalted, you'll want to add ½ teaspoon to the filling mixture.

MELTING CHOCOLATE: You can use a double boiler OR place chocolate chips in a heat-safe (plastic-free) bowl that will fit directly over a pot with simmering water (about 1-2 inches or water). The bottom of the bowl should not touch the water. Simmer water in a pot over medium heat and stir chips in the bowl until melted. Be very careful not to get any water in the chocolate or it will seize up.

MEASUREMENTS: I was very precise with measuring out the layers instead of just pouring into the liners. In my opinion, it provides the perfect chocolate to peanut butter ratio. Also, these measurements will ensure you get at least 11 peanut butter cups (possibly 12). I use a small spatula to scrape most of the melted chocolate out of the bowl.

STORING: You can store them in an airtight container in the fridge for 3-4 weeks or the freezer for 2-3 months. If freezing, thaw 10 minutes before eating. They are also fine at room temp for a few hours.