Chocolate Peanut Butter Cups

Homemade peanut butter cups outdo the orange-wrapper original on every front: more chocolate, a softer-set peanut butter center, and the satisfaction of having made candy with your own hands. The shells get hand-painted with a smooth melted chocolate mixture, filled with a sweet peanut butter ball, and sealed with another layer of chocolate.

The addition of vegetable shortening to the chocolate is the home-candy-maker’s trick that turns ordinary chips into a workable shell coating. It thins the chocolate just enough for easy painting and creates a smoother snap when the cups firm up. Don’t substitute butter; the water content in butter can cause chocolate to seize.

The melt-over-hot-water approach (not boiling) is critical. Direct heat or even simmering water below the bowl will scorch milk chocolate, leaving you with a grainy, dull mess. Keep the heat gentle and stir patiently. The whole pot should never exceed about 110°F (43°C).

Use paper candy cups, not standard cupcake liners. Candy cups are stiffer and hold their shape; cupcake liners collapse and bleed chocolate down the sides during chilling. Find them at craft stores or in the cake-decorating aisle.

Pro Tips

• Paint the chocolate up the sides obsessively. Thin spots crack when you bite in and ruin the structural integrity of the cup.
• Refrigerate the painted cups for at least 10 minutes before adding the peanut butter filling. Cold chocolate prevents the warm filling from melting through.
• Use natural peanut butter with no added sugar if you want a more pronounced peanut flavor. Commercial creamy works best for that classic candy taste.
• Store in the refrigerator. Room-temperature peanut butter cups soften fast and lose their snap.

Variations

• Use dark chocolate chips instead of milk for a more sophisticated bite.
• Stir crushed pretzels or rice crispies into the peanut butter filling for added crunch.
• Sprinkle with flaky sea salt before the top chocolate layer sets for a sweet-salty contrast.