PB & J Chocolate Cups


  • 750g milk or dark chocolate, melted
  • ½ cup (125ml) peanut butter
  • ½ cup (125ml) strawberry jam


  • Line a 12-hole muffin pan with mini cupcake holders (or use clingfilm).
  • Coat the bottom of each holder with about 1 tsp (5ml) melted chocolate.
  • Add about ½ tsp (3ml) each peanut butter and jam to the centre.
  • Spoon ½–1 tsp (3–5ml) chocolate on top, making sure the peanut butter and jam are thoroughly covered.
  • Allow to set at room temperature for 10–15 minutes, or until firm, before serving.