Step 1

To make the peanut butter filling, add your creamy peanut butter to a bowl and microwave for 30 seconds to melt it down.

Step 2

Add the scoop of protein powder and powdered sugar, then mix until it forms a thick dough-like mixture. I ended up mixing with my hands to make sure all the powder was fully mixed.

Step 3

Line a cupcake tin with cupcake liners and break your peanut butter up into 12 pieces. Add to the cupcake liners and press down into discs. Note: if you prefer mini peanut butter cups, you can make 24 in total.

Step 4

Remove the peanut butter discs from the cupcake liners and set them aside.

Step 5

To make the chocolate coating, melt your coconut oil in the microwave for 30 seconds until it is completely liquified.

Step 6

Mix together the chocolate protein powder, cocoa powder, and powdered sugar in a small bowl to avoid any clumping.

Step 7

Add the chocolate powder mixture to the coconut oil while mixing to make a chocolate sauce.

Step 8

Add a small amount of chocolate sauce into each cupcake liner and spread it around to coat the bottom of each. This is meant to be a thin layer, so only use a small amount and then pick up the tray and move it around to spread the chocolate.

Step 9

Refrigerate for about 10 minutes to allow the chocolate layer to harden.

Step 10

Add your peanut butter discs on top of the hardened chocolate layer, then slightly pinch in the sides to make the disc smaller than the base of the peanut butter cup. We want the peanut butter to be fully coated with chocolate, so we want to leave a tiny bit of room.

Step 11

Spoon the rest of the chocolate sauce over the peanut butter to fully coat. Note that the chocolate coating should be pretty thin overall, so if you get really heavy-handed with the pour, you may find yourself needing to make additional chocolate. If you keep it light, you'll have the perfect amount.

Step 12

Add your peanut butter cups to the fridge for about 20 minutes to allow the chocolate to harden, then dig in.