Protein Packed Peanut Butter Cups (Print Version)

Creamy peanut butter cups featuring a tangy Greek yogurt center and rich chocolate layers.

# Ingredient List:

→ Chocolate Layer

01 - Dark chocolate (70% cocoa or higher), chopped - 7 oz
02 - Coconut oil - 1 tablespoon

→ Peanut Butter Layer

03 - Natural peanut butter - 1/2 cup
04 - Honey or maple syrup - 1 tablespoon
05 - Vanilla or unflavored whey protein powder - 1 scoop (approximately 1 oz)

→ Greek Yogurt Filling

06 - Full-fat or 2% thick Greek yogurt - 3/4 cup
07 - Honey or maple syrup - 1 tablespoon
08 - Vanilla extract - 1 teaspoon
09 - Salt - 1 pinch

# How to Make:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Combine dark chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until completely smooth.
03 - Spoon approximately 1 teaspoon of melted chocolate into the bottom of each liner. Using the back of the spoon, spread the chocolate slightly up the interior sides. Freeze for 10 minutes.
04 - In a small bowl, combine peanut butter, protein powder, and honey. Mix until smooth and fully incorporated.
05 - In a separate bowl, blend Greek yogurt, honey, vanilla extract, and salt until creamy and well combined.
06 - Remove the muffin tin from the freezer. Place approximately 1 teaspoon of the peanut butter mixture on top of the chocolate layer in each cup. Gently flatten with the back of a spoon.
07 - Distribute approximately 1 teaspoon of the Greek yogurt mixture over the peanut butter layer in each cup. Flatten gently.
08 - Cover each cup completely with the remaining melted chocolate, ensuring all edges and tops are fully sealed.
09 - Place the muffin tin in the freezer and chill for a minimum of 1 hour until the cups are completely firm.
10 - Transfer chilled cups to the refrigerator for storage. Serve cold for optimal texture and flavor.

# Expert Advice:

01 -
  • They taste like a dessert you'd feel guilty about, except the protein and Greek yogurt mean you genuinely don't have to.
  • Zero baking required—just melting, mixing, and freezing, which means you can make a week's worth of snacks on a lazy Sunday.
  • The tangy yogurt filling cuts through the richness perfectly, making each bite feel balanced instead of heavy.
02 -
  • Room-temperature Greek yogurt will break the chocolate coating when you first add it, so make sure your yogurt layer is cold enough that it doesn't melt the chocolate you just applied.
  • The protein powder flavor matters more than you'd think—vanilla works best here, but unflavored is fine too; avoid chocolate protein because it competes with the actual chocolate.
03 -
  • If your chocolate starts to thicken as you're working, just give it a few seconds in the microwave—don't let it get too warm or it'll bloom with white streaks.
  • The difference between these feeling fancy and feeling homemade is patience; rushing the freezing steps means layers slide around, so give each stage its full time.
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