12 Serves
43 Mins
3 g
29 g
11 g
Line a muffin tin with paper liners to ensure easy removal and a clean finish.
Ingredients, vitamins, and health benefits
Chocolate
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KenyanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
10 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
76 mg / 1,250 mgPotassium
129 mg / 4,700 mgSodium
23 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
23 g / 50 gSaturated Fat
4 g / 20 gCholesterol
14 mg / 300 mgCaffeine
4 mgNet Carbs
28 gAlcohol
0 g
Melt the chocolate using a double boiler setup, ensuring the bowl does not touch the simmering water to prevent burning.
In a medium bowl, combine the peanut butter, powdered sugar, and softened butter, mixing until the texture is smooth and creamy.
Spoon a thin layer of melted chocolate into the bottom of each muffin liner, ensuring it coats the base and slightly up the sides.
Place a small dollop of the peanut butter mixture into the center of each chocolate-lined cup.
Cover the peanut butter centers with the remaining melted chocolate, using the back of a spoon to smooth the tops.
Place the muffin tin in the refrigerator and chill for at least 30 minutes until the chocolate has completely hardened.
Peanut Butter
Powdered Sugar
Softened Butter
Vitamin C
0 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
10 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
76 mg / 1,250 mgPotassium
129 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
23 g / 50 gSaturated Fat
4 g / 20 gCholesterol
14 mg / 300 mgCaffeine
4 mgNet Carbs
30
g31
g33
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g