Peanut Butter + Jelly Cups

If you’re a peanut butter and jelly lover, you’re in for a real treat! I was never a huge fan of pb + j sandwiches, but when there’s chocolate instead of bread… count me in. These cupcake-sized peanut butter and jelly cups are the perfect treat. To be honest, whenever I make them, I eat them for breakfast because they’re filling and because I can’t help myself.


Makes 9 pb + j cups

  • 2 cups dark chocolate chips
  • 3 tbsp coconut oil
  • 1/2 cup peanut butter
  • 1/2 cup strawberry preserves


  1. Line a muffin pan with 9 cupcake liners
  2. Melt the chocolate and 2 tbsp of the coconut oil in heatproof bowl over a pot of simmering water.
  3. Pour half of the melted chocolate into the cupcake liners.
  4. Place the pan in the freezer.
  5. In a small bowl, combine the peanut butter and remaining 1 tbsp coconut oil and mix until creamy and pourable. Add more coconut oil if necessary.
  6. Take the pan out of the freezer and distribute the peanut butter evenly over the chocolate.
  7. Place back in the freezer for 5 minutes to allow the peanut butter to slightly harden.
  8. Once the peanut butter is slightly hardened, spread the strawberry preserves equally over the peanut butter.
  9. Finally, pour the remaining chocolate over the top of the preserves.
  10. Place in freezer and freeze for at least 20 minutes, until set. Remove from freezer a couple minutes before serving so the chocolate softens a bit.

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