Almond Butter Cups

5 from 3 votes

Almond butter cups are a delicious dessert with a wonderful contrast of crunchy yet smooth dark chocolate and rich, creamy almond butter filling. They are like perfection in a cup form.

Prep Time15

Chill time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: almond butter cups, almond butter cups recipe, chocolate almond butter cups

Servings: cups

Calories: 261kcal

Equipment

Ingredients

2 cups dark or semi-sweet chocolate , finely chopped
2 Tbsp. coconut oil
1/2 cup almond butter , smooth

US Customary - Metric

Instructions

Line a muffin tin. Fill a regular 12-cup muffin tin with cupcake liners. You can also use a mini 36-cup muffin tin, but in that case, use only ⅓ of the amounts listed below (when dividing the chocolate and almond butter). If you don't have a muffin tin, you can also just place the muffin liners on a plate.
Set up a double boiler. Add a few inches of water to a medium saucepan and top it with a stainless-steel bowl slightly larger than the circumference of the saucepan. The bowl should create a seal with the bottom saucepan to trap the steam produced by the hot water. Ensure the bottom of the bowl isn't touching the water - this would cause the chocolate to get too hot. Bring the water to a gentle simmer over medium-low heat. Once the water is hot, turn the heat to the lowest setting.
Melt the chocolate. Add the chocolate and coconut oil to the stainless steel bowl set over the saucepan and melt the chocolate, stirring constantly, until the chocolate is completely smooth. While the chocolate is melting, place the almond butter in the freezer for 5-10 minutes.
Fill each cupcake liner with a small amount of chocolate. Add 1 Tbsp./15 ml of the melted chocolate into each paper cup. Once they're all full, gently tap the muffin tin to flatten the chocolate and remove air bubbles. Alternatively, you could also spread the chocolate in the liners until it's about halfway up the sides. The best way to do this is to pick up the muffin liner and move the chocolate around in the liner until it's spread out evenly. Then, refrigerate until the chocolate has hardened, for about 5 minutes. Reserve the remaining melted chocolate for the top layer of the almond butter cups.
Add the almond butter. Drop 2 tsp./10.6 g of the chilled almond butter into the middle of each muffin cup. Press the almond butter to flatten it so each cup has a smooth top layer. Unless you spread the chocolate up the sides of the cupcake liners, try to keep the almond butter in the middle and not too close to the edge.
Spoon more chocolate on top. Add about 1 ½ Tbsp./22 ml of melted chocolate on top of the almond butter, then gently tap the muffin tin to flatten the almond butter cups. The key is only to use a thin layer of chocolate while still covering the almond butter. If the chocolate is too thick, it's harder to bite into.
Freeze. Transfer the almond butter cups to the refrigerator and chill until the chocolate is firm to the touch, for about 10 minutes.
Store. Leftover almond butter cups keep well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze in an airtight container for up to 3 months. The freezer will produce condensation on the chocolate if the brownies are brought to room temperature straight from the freezer. So, for best results, transfer the frozen almond butter cups to the refrigerator 24 hours before serving.

Notes

*Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.

Nutrition