Ingredients
Method
- Line a mini muffin tray with cupcake liners.
- Melt chocolate chips with coconut oil in the microwave in 20-second intervals, stirring until smooth.
- Spoon 1 teaspoon melted chocolate into each liner and spread evenly to form the base.
- Freeze for 10 minutes until firm.
- Mix peanut butter, powdered sugar, and vanilla extract in a bowl until smooth.
- Add a small spoonful of peanut butter mixture over the chocolate base and flatten gently.
- Place a small dollop of Nutella on top of the peanut butter layer.
- Cover each cup with remaining melted chocolate until fully sealed.
- Tap the tray lightly to smooth the tops.
- Freeze for 30–45 minutes or until completely firm.
- Remove liners and serve chilled or store in the freezer.
Notes
Freeze between layers for clean and defined cups.
• Do not overheat chocolate to avoid burning or grainy texture.
• Store cups in an airtight container in the freezer for up to 2 weeks.
• Allow cups to sit at room temperature for 2–3 minutes before eating for best texture.
• Crunchy peanut butter or chopped nuts can be added for extra texture.
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• Do not overheat chocolate to avoid burning or grainy texture.
• Store cups in an airtight container in the freezer for up to 2 weeks.
• Allow cups to sit at room temperature for 2–3 minutes before eating for best texture.
• Crunchy peanut butter or chopped nuts can be added for extra texture.