Homemade peanut butter cups are relatively easy to make and taste way better than the real thing! You can flavor them however you fancy, with different nut butters, extracts or fillings. Here I infused coconut milk with spicy red chilies, sweet lemongrass and fresh ginger and whipped it with peanut butter before filling each chocolate shell.
Thai Chile Peanut Butter Cups
1/2 cup coconut milk
1 stalk of lemongrass, chopped in large pieces
3 dried red chilies, chopped in half
1 inch piece fresh ginger, peeled, cut into 2 pieces
12oz-65% dark chocolate, chopped, divided
1/2 cup sweetened creamy peanut butter
2 cups powdered sugar
6 small cupcake liners
2 tbl roasted and salted peanuts, minced
Bring the coconut milk, lemongrass, red chilies and ginger to a low simmer in a small sauce pan. Remove from the heat and cover. Let steep for 15 minutes. Remove the chilies, lemongrass and ginger and cool.
Use the microwave to temper the 6 oz of chocolate. Go for 1 minute. Stir. Go 30 seconds more and stir until all of the chocolate has melted, using the heat of the chocolate to melt the remaining chunks. If you can't get it all smooth. Heat for 10 more seconds in the microwave.
Arrange 8 liners in a cupcake tray. Lightly spray with canola oil.
Use a pastry brush to coat the sides and the bottom of each liner with a thin layer of chocolate. Pop in the fridge to set for 5-10 minutes. Brush each liner with another thin layer. Chill again for 5 minutes.
Beat together the peanut butter, powdered sugar and coconut milk until creamy and smooth.
Spoon or pour into each cup filling to the top. Temper the remaining chocolate like you did the first and pour a thin layer of the chocolate over the top, creating a seal. Chill for 20 minutes to allow the filling to harden.
When ready to eat, peel the liner off and enjoy.