Chocolate Almond Butter Cups

Name: Chocolate Almond Butter Cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 cups
Ingredients: 200g dark chocolate (at least 70% cocoa); 1 tablespoon coconut oil; 100g almond butter; 2 tablespoons honey or maple syrup; Pinch of salt

Highlighted under: Baking & Desserts

I absolutely love making Chocolate Almond Butter Cups at home. They're the perfect combination of smooth chocolate and creamy almond butter, offering a delightful treat that satisfies my sweet tooth. The best part is how easy they are to prepare; just a few ingredients transform into something truly special. Each bite is a blissful experience, and I guarantee they will impress both family and friends alike. Whether for a special occasion or just because, these cups are a simple yet exquisite indulgence.

Created by

Katherine Blake

Last updated on 2026-01-15T15:28:20.109Z

When I first tried making these Chocolate Almond Butter Cups, I didn’t expect them to be this delicious. I played around with the chocolate ratios and even experimented with different nut butters. The rich cocoa combined with a hint of salt in the almond butter elevates the flavor, making each bite better than the last. I also discovered that tempering the chocolate beforehand helps to create a shinier finish.

One key tip I've found is to freeze them briefly after pouring the first layer; this helps the almond butter layer sit perfectly on top without sinking. By the end, you have a lovely layered treat that looks as good as it tastes!

        Why You Will Love These Cups
        Rich chocolate flavor paired with nutty almond butter
Creamy texture that melts in your mouth
Perfect for sharing or enjoying as a personal treat

      

Mastering the Chocolate Layer

When melting the chocolate for the cup base, it's crucial to use a gentle heat source to avoid burning. If using a microwave, set it to a low power, and only heat for 15-20 second intervals, stirring in between. The chocolate should become glossy and smooth; if it starts to seize or clump, this usually indicates overheating, which can be remedied by adding a teaspoon of coconut oil to help smoothen it out.

The choice of chocolate greatly affects the flavor profile of your almond butter cups. I recommend using high-quality dark chocolate with a cocoa content of at least 70%. This ensures a robust chocolate flavor that balances beautifully with the sweetness of the almond butter. If you're feeling adventurous, try adding a touch of instant espresso powder to the chocolate for an enhanced depth of flavor.

Almond Butter Insights

The almond butter you use can dramatically influence the final taste and texture of your cups. Opt for a natural almond butter without added sugars or oils to maintain the health benefits and authentic nutty flavor. If you're looking for a different flavor twist, consider substituting almond butter with cashew or peanut butter, which will provide a unique taste while still keeping the recipe creamy and delightful.

If you have a preference for a sweeter filling, adjust the honey or maple syrup according to your taste, but be cautious not to go too far beyond the recommended two tablespoons, as excessive sweetness may overpower the chocolate. A hint of vanilla extract in the filling can also bring an extra layer of flavor, creating more well-rounded cups.

Storage and Serving Suggestions

These Chocolate Almond Butter Cups can be stored in an airtight container in the refrigerator for up to two weeks. For longer storage, consider freezing them. Just layer the cups between sheets of parchment paper to prevent sticking. They will keep well for up to three months in the freezer. To enjoy, simply move them to the fridge a few hours before serving, allowing them to soften slightly.

For a touch of elegance, serve the cups with a sprinkle of flaky sea salt or a drizzle of melted chocolate on top just before serving. This not only enhances the presentation but adds a delightful contrast to the creamy almond filling. They make an excellent dessert option for gatherings, and you can even miniaturize the cups using a mini muffin tin for bite-sized treats!

Ingredients

For the Cup Base:

200g dark chocolate (at least 70% cocoa)
1 tablespoon coconut oil

For the Filling:

100g almond butter
2 tablespoons honey or maple syrup
Pinch of salt

Instructions

Melt the Chocolate

In a heatproof bowl, combine dark chocolate and coconut oil. Melt over a double boiler or microwave in short bursts, stirring until smooth.

Prepare the Molds

Line a muffin tin with cupcake liners. Pour a small amount of the melted chocolate into each liner, enough to cover the bottom. Use a spoon to gently spread it up the sides.

Add the Filling

In a small bowl, mix almond butter, honey, and a pinch of salt until well combined. Once the chocolate base is slightly set (about 10 minutes), spoon the almond butter mixture into each cup.

Finish with Chocolate

Top the almond butter layer with more melted chocolate, ensuring it covers the filling completely. Tap the tin gently to remove air bubbles.

Chill and Serve

Place the muffin tin in the fridge for about 30 minutes, or until fully set. Once set, remove the cups from the liners and enjoy!

Pro Tips

For a fun twist, try adding a sprinkle of sea salt on top before chilling. You can also experiment with different nut butters or sweeteners to suit your taste.

Troubleshooting Common Issues

If your chocolate layer doesn't set properly or remains too soft, it's often a result of not using enough cocoa solids or not chilling adequately. Make sure the chocolate base is sufficiently tempered and set before adding the almond butter filling. If the chocolate sticks to the liners upon peeling, consider using silicone muffin molds in the future, which can make removal much easier without compromising the structure.

Should you notice a grainy texture in the almond butter filling, it's likely due to not mixing thoroughly enough. Make sure all the ingredients are well incorporated for a smooth consistency. You can also gently heat the almond butter mixture slightly to help with this process, ensuring it mixes well.

Scaling the Recipe

This recipe is easily adaptable, so you can double or triple the quantities if you’re planning for a larger crowd. Just keep in mind to adjust your melt times accordingly; larger batches may take a bit longer to melt and set. Additionally, when scaling up, make sure you're using a larger muffin tin or baking sheet to accommodate the extra size.

If preparing for large gatherings, consider creating a variety of flavors. Alongside almond butter, you could make some with flavored nut butters or even a vegan chocolate topping by incorporating coconut cream instead, offering a sweet and creamy alternative that aligns with dietary preferences.

Questions About Recipes

→ Can I use milk chocolate instead of dark?

Yes, but keep in mind that it will be sweeter and could change the overall flavor profile.

→ How long do these last?

They can be stored in an airtight container in the fridge for up to two weeks.

→ Can I make these vegan?

Absolutely! Just use a dairy-free chocolate and substitute the honey with maple syrup.

→ What can I substitute for almond butter?

You could use any nut butter of your choice, such as peanut butter or cashew butter.