Mini Home Made Reese Cups are the perfect way to enjoy that classic chocolate-peanut butter combo in a small, satisfying bite, and they’re shockingly easy to whip up at home. If you love store-bought cups, you’ll be obsessed with this homemade version—and you’ll also get fresh inspiration for Reese’s Pieces Cookies and other fun peanut butter cup desserts along the way.
These mini cups are creamy, rich, and customizable: make them classic, boost them with protein, or keep them lighter with dark chocolate and natural peanut butter. In this post, we’ll walk through the nutritional benefits, ingredients, step-by-step method, and plenty of tips so your cups turn out perfectly every time.
Nutritional Benefits
Homemade mini peanut butter cups are a smart upgrade from store-bought candy because you control every ingredient.
Some key benefits:
– Better quality fats: Using natural peanut butter and dark chocolate gives you heart-friendly monounsaturated fats and antioxidants instead of hydrogenated oils.
– Protein boost: Each cup can provide a few grams of protein from peanut butter and, if you choose, a scoop of protein powder.
– Lower sugar option: By using dark chocolate and sweetening the filling lightly with maple syrup or honey, you can keep the sugar content reasonable compared with conventional candy.
– Simple ingredients: No preservatives, artificial flavors, or mystery additives—just chocolate, nut butter, and a few pantry staples.
Here’s an approximate nutrition breakdown per one mini cup (will vary by brand and exact size):
| Nutrition | Per Mini Cup (approx.) |
|---|---|
| Calories | 190–210 kcal |
| Carbohydrates | 15–18 g |
| Fiber | 2–3 g |
| Sugars | 10–13 g |
| Protein | 5–7 g |
| Total Fat | 12–16 g |
| Saturated Fat | 5–7 g |
| Sodium | 5–50 mg |
You can make them more like Healthy Reeses Cups by using darker chocolate, unsweetened peanut butter, and less sweetener, or turn them into Protein Reeses Cups with a scoop of protein powder in the filling.
Ingredients & Substitutions
Here’s what you’ll need for a basic batch of about 18 mini cups:
– Dark or semi-sweet chocolate chips or chopped chocolate
– Natural creamy peanut butter
– Maple syrup or honey
– Coconut flour or almond flour
– Coconut oil
– Pinch of salt
– Flaky sea salt for topping (optional)
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| Dark or semi-sweet chocolate | Creates the chocolate shell | Milk chocolate, sugar-free chocolate chips, vegan chocolate |
| Natural creamy peanut butter | Main filling; adds richness and protein | Almond butter, cashew butter, sunflower seed butter (nut-free) |
| Maple syrup or honey | Sweetens the peanut filling | Agave nectar, date syrup, powdered sweetener (to taste) |
| Coconut flour | Thickens filling so it’s not runny | Almond flour, oat flour (use more to reach a dough-like texture) |
| Coconut oil | Helps chocolate melt and set smoothly | Butter, ghee, or omit (texture will be slightly firmer) |
| Salt | Balances sweetness and boosts flavor | Omit if peanut butter is salted; use flaky sea salt on top instead |
| Vanilla extract (optional) | Adds warmth and depth to filling | Almond extract (use less), or omit |
If you want a texture similar to store-bought cups but a bit more indulgent, fold chopped Reeses Brownies or crunchy bits into the peanut filling for a fun twist.
Equipment Needed
– Mini muffin tin (12- or 24-cup)
– Mini paper liners or silicone liners
– Microwave-safe bowl or heatproof bowl + saucepan (double boiler)
– Small mixing bowl
– Spoon or small cookie scoop
– Rubber spatula
– Measuring cups and spoons
Step-by-Step Instructions
To make Mini Home Made Reese Cups that look and taste like your favorite candy, follow these simple steps; the method is also an excellent base if you want to create fillings inspired by Reese’s Pieces Cookies or other peanut-studded treats.
1. Prep your pan
– Line your mini muffin tin with paper or silicone liners.
– Make sure the tray fits flat in your fridge or freezer.
2. Make the peanut butter filling
– In a small bowl, stir together:
– 2/3 cup natural peanut butter
– 2–3 tablespoons maple syrup or honey
– 1–2 tablespoons coconut flour (start with 1, then add more as needed)
– Pinch of salt and a splash of vanilla, if using
– Mix until a soft dough forms. It should be thick enough to roll into balls without sticking heavily to your fingers.
– Roll into small balls (about 1 teaspoon each) and gently flatten into disks. Set aside on a plate.
3. Melt the chocolate
– Add 1 1/4 to 1 1/2 cups chocolate chips and 1–2 teaspoons coconut oil to a microwave-safe bowl.
– Microwave in 20–30 second bursts, stirring in between, until smooth and fully melted.
– Alternatively, melt over a double boiler, stirring frequently.
4. Create the bottom chocolate layer
– Spoon about 1/2 teaspoon of melted chocolate into the bottom of each liner, just enough to coat the base.
– Gently tap the pan on the counter so the chocolate spreads evenly.
– Place in the freezer for 5–10 minutes until just set.
5. Add the peanut filling
– Place one peanut butter disk in the center of each chocolate-lined cup.
– Leave a small border around the edges for the top chocolate layer to seal.
6. Cover with chocolate
– Spoon more melted chocolate over each filling disk, making sure it flows around the sides and fully covers the top.
– Tap the pan again to smooth the tops and remove air bubbles.
– Sprinkle flaky sea salt on top, if desired.
7. Chill and set
– Refrigerate or freeze for 20–30 minutes, or until the chocolate is firm.
– Once set, peel away the liners and enjoy.
This same layering technique works beautifully if you want to tuck a mini cookie piece inside for Reese Pieces Cookies–style cups, or swirl in extra peanut butter on top for a bakery-style look.
Troubleshooting & Pro Tips
– Filling too runny: Add a bit more coconut or almond flour, 1 teaspoon at a time, until you can roll the mixture. Chill for 5–10 minutes and try again.
– Chocolate seizing (turning grainy): This usually happens if water gets into the chocolate or it’s overheated. Melt low and slow, stirring often; if it seizes, you can sometimes rescue it with a teaspoon of coconut oil.
– Uneven layers: Use a small spoon or squeeze bottle to control how much chocolate goes into each cup, and always tap the pan to level.
– White streaks on chocolate (bloom): This is cosmetic, usually from temperature swings. Store cups in a cool, stable environment (fridge is best) to avoid it.
– Too sweet or not sweet enough: Adjust the sweetness of the filling before shaping the disks—taste and add more sweetener or a pinch of salt to balance.
Pro tips:
– For Healthy Reeses Cups, choose 70–85% dark chocolate and unsweetened peanut butter, then sweeten lightly.
– To mimic Reeses Dessert bar flavor, crush a cookie or graham cracker and mix it into the peanut filling for subtle crunch.
– If you want extra protein, add a scoop of vanilla protein powder and thin the mixture with a splash of milk until it’s workable.
Storage & Make-Ahead Tips
– Fridge: Store cups in an airtight container in the refrigerator for up to 1–2 weeks. Keep them in a single layer or separate layers with parchment to avoid sticking.
– Freezer: For longer storage, freeze for up to 2–3 months. Let them sit at room temperature for 5–10 minutes before biting into them so the centers soften.
– Make-ahead: You can shape and freeze the peanut butter disks ahead of time, then coat in chocolate whenever you’re ready to finish the batch.
– Pack for on-the-go: If packing in a lunchbox or bag, include an ice pack or keep them in an insulated container so the chocolate doesn’t melt.
Conclusion
Mini Home Made Reese Cups are one of those desserts that feel indulgent but are surprisingly simple, endlessly customizable, and so much fresher than anything you’ll grab at the store. Once you master this easy method, you can riff on it with cookie chunks, brownie pieces, or even flavor twists inspired by Reese’s Pieces Cookies for a whole lineup of peanut butter cup treats.
Whether you’re craving a quick homemade candy, planning a tray of Reeces Peanut Butter Cup Ideas for a party, or looking for a fun weekend project with kids, these mini cups deliver every time.
FAQ
Can I make these nut-free?
Yes. Swap the peanut butter for sunflower seed butter and be sure your chocolate is produced in a nut-free facility if needed.
How do I make them vegan?
Use dairy-free dark chocolate and a liquid sweetener like maple syrup or agave. Most natural peanut butters are already vegan.
Can I reduce the sugar even more?
Use very dark chocolate and a sugar-free sweetener in the filling (like a powdered erythritol blend). Sweeten to taste as you mix.
How can I turn these into Protein Reeses Cups?
Stir 2–3 tablespoons of your favorite protein powder into the peanut butter mixture. If it gets too thick, loosen with a teaspoon or two of milk or water.
What else can I do with leftover filling?
Roll it into small balls and dip in chocolate, crumble over ice cream, or press it into a pan with melted chocolate for a quick layered Reeses Dessert bar.
For even more peanut-butter-and-chocolate inspiration, including fun shapes like Homemade Reese’s Eggs, follow me on Pinterest for more Mini Home Made Reese Cups.
