Dark Chocolate Almond Butter Cups are a delicious treat that combines rich, slightly bitter dark chocolate with smooth, nutty almond butter. These little cups have a perfect balance of creamy and crunchy textures, making each bite truly satisfying. They’re fun to make and even better to eat!
I love how easy it is to customize these. You can add a sprinkle of sea salt on top or mix in some crushed almonds inside for an extra crunch. I usually make a batch to keep in the fridge for whenever I want a little something sweet but not too heavy. They feel special but won’t weigh you down.
One of my favorite things about these almond butter cups is how sharing them always brings a smile. Whether it’s a snack at a gathering or a quiet treat after a long day, they’re a simple way to enjoy a little chocolatey happiness. If you’re looking for a homemade snack that’s both rich and wholesome, these are definitely worth a try!
Key Ingredients & Substitutions
Dark Chocolate: Using 70% cocoa or higher gives these cups their rich, slightly bitter taste. If you prefer sweeter, you can use milk chocolate or semi-sweet, but the contrast with almond butter won’t be as bold.
Almond Butter: Creamy almond butter works best for a smooth filling. If you want a twist, try peanut butter or cashew butter. Just pick natural versions without added sugars to balance the chocolate flavor.
Powdered Sugar: This helps sweeten and thicken the almond butter. Coconut sugar or maple syrup can work but may change the texture slightly. You can adjust sweetness to your liking here.
Flaky Sea Salt: This is a small but important touch. It enhances the chocolate’s flavor and adds a nice contrast. If you don’t have it, regular salt works but use just a tiny pinch to avoid overpowering.
How Do You Make the Perfect Chocolate Shell That Holds the Filling?
The chocolate shell keeps the almond butter from leaking and gives a satisfying snap. Here’s how to get it right:
- Melt chocolate slowly to avoid burning—double boiler or short microwave bursts work well.
- Spoon chocolate into the muffin liners, then tilt or use the back of a spoon to spread it up the sides.
- Freeze the shells before adding almond butter so they stay firm and don’t mix with the filling.
- Add the almond butter carefully, pressing gently to keep an even layer.
- Top with another chocolate layer, making sure the filling is fully covered to seal it in.
- Chill again until solid—this helps the cups keep their shape and makes them easier to remove from liners.
Following these steps means you’ll get clean, sturdy cups with just the right texture inside and out!
Equipment You’ll Need
- Muffin tin with cupcake liners – I use this to shape each chocolate cup easily and neatly.
- Double boiler or microwave-safe bowl – helps to melt the chocolate smoothly without burning it.
- Spoon or small spatula – for spreading the chocolate and filling evenly within the liners.
- Refrigerator or freezer – necessary to chill the cups so they set properly and hold their shape.
Flavor Variations & Add-Ins
- Use milk or white chocolate instead of dark for a sweeter twist. It pairs well with sweeter fillings or berries.
- Add chopped nuts or crushed cookies inside the almond butter for extra crunch and flavor.
- Mix in your favorite spices like cinnamon or a pinch of cayenne for a spicy kick.
- Swap almond butter for peanut or cashew butter for different nutty flavors and textures.
Dark Chocolate Almond Butter Cups
Ingredients You’ll Need:
- 1 1/2 cups dark chocolate chips (70% cocoa or higher)
- 1/2 cup creamy almond butter (unsweetened or lightly sweetened)
- 2 tablespoons powdered sugar (or coconut sugar for a natural option)
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Flaky sea salt for topping
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus about 30 minutes of chilling time in the freezer to set the chocolate shells and final cups. You can make them quickly, then let the freezer do the work!
Step-by-Step Instructions:
1. Prepare Your Cups:
Line a muffin tin with 12 cupcake liners. Melt the dark chocolate chips either in a double boiler or microwave, heating in short 30-second bursts and stirring until smooth. Spoon about 1 tablespoon of melted chocolate into each liner, then spread the chocolate evenly up the sides to form a shell.
2. Chill the Chocolate Shells:
Place the muffin tin in the freezer for around 10 minutes to harden the chocolate shells. This helps keep your filling perfectly inside later on.
3. Make the Almond Butter Filling:
While the shells chill, mix the almond butter, powdered sugar, vanilla extract, and a pinch of salt in a small bowl until smooth and combined.
4. Assemble the Cups:
Take the chilled muffin tin out of the freezer. Spoon about 1 heaping tablespoon of the almond butter mixture into each chocolate shell, pressing down gently to flatten slightly. Cover each almond butter layer with another tablespoon of melted chocolate, making sure the filling is fully covered.
5. Final Chill and Serve:
Sprinkle flaky sea salt on top of each cup for a nice salty finish. Return the tin to the freezer for at least 20 minutes to set the chocolate completely. Once set, remove the almond butter cups from the liners and keep them stored in an airtight container in the refrigerator.
Enjoy these rich, creamy, and slightly salty dark chocolate almond butter cups anytime as a tasty snack or dessert!
Can I Use Natural or Chunky Almond Butter?
Yes! Natural almond butter works well, but if it’s very runny, you might want to add a bit more powdered sugar to help thicken the filling. Chunky almond butter will add a nice crunch, just keep in mind the texture will be less smooth.
How Should I Store These Almond Butter Cups?
Store them in an airtight container in the refrigerator for up to two weeks. If you prefer a firmer texture, keep them in the freezer and just thaw for a few minutes before eating.
Can I Substitute the Almond Butter?
Absolutely! You can use peanut butter, cashew butter, or even sunflower seed butter if you want a nut-free option. Just make sure to choose a creamy version for the best texture.
What If My Chocolate Won’t Set Properly?
Make sure your chocolate is fully melted and not overheated, then allow enough chilling time in the freezer or fridge. If it’s still soft, try refrigerating longer or adding a bit of coconut oil when melting for a firmer finish.