for 6 portions
3 tablespoons powdered sugar, sifted
½ cup creamy peanut butter (120 g)
1 cup chocolate (170 g), melted
Prepare a cupcake pan with 6 toppings.
Mix the peanut butter and powdered sugar until smooth.
Spread 1 to 2 tablespoons of chocolate on the bottom of each cupcake pan.
Place 1-2 teaspoons of the peanut butter mixture on top of the chocolate.
Cover each spoonful of peanut butter with another layer of chocolate and smooth the top.
Refrigerate for 1 hour or until chocolate has set.
Remove peanut butter cups from their liners.