These delicious hazelnut butter cups have a creamy, melt-in-your-mouth texture. Give them a try if you’re in the mood for an easy homemade treat, like this chocolate tahini fudge, which is another one of my favorites.
Ingredients and Substitutions
I like to use store-bought hazelnut butter when making these treats to save time. If you prefer to make your own hazelnut butter at home, you can do so by blending 1 1/2 cups of toasted hazelnuts in a high-powered blender until smooth, scraping down the sides as needed.
Dark chocolate works best in this recipe. You can substitute other types of chocolate if you prefer, in which case I recommend omitting the maple syrup since other types tend to be sweeter.
How to Make Hazelnut Butter Cups
Start by adding the chopped dark chocolate to a pan on the stove set to low heat. Cook, stirring constantly until melted, then immediately remove the pan from the heat.
Next you’ll add the hazelnut butter and salt to the pan, then mix until combined. Add the maple syrup, then mix until combined. It’s important to add the maple syrup last, otherwise the chocolate might seize.
Divide the mixture evenly into 12 portions in a mini muffin pan lined with mini paper baking cups.
Refrigerate the mini muffin pan for at least 1 hour before serving.
Hazelnut Butter Cups Recipe
Equipment
- Mini paper baking cups
- Mini muffin pan (or place the paper baking cups on a large plate)
Ingredients
- 1 cup chopped dark chocolate
- 3/4 cup hazelnut butter (either store bought, or substitute 1 1/2 cups toasted hazelnuts blended in a high-powered blender until smooth, scraping down the sides as needed)
- 1/4 teaspoon salt
- 1 1/2 tablespoons maple syrup (you can omit this for a lower-sugar version, in which case the treats will be only subtly sweet)
Instructions
- Add 1 cup chopped dark chocolate to a pan on the stove set to low heat.
- Cook, stirring constantly until melted, then immediately remove the pan from the heat.
- Add 3/4 cup hazelnut butter and 1/4 teaspoon salt to the pan, then mix until combined.
- Add 1 1/2 tablespoons maple syrup, then mix until combined (note: it’s important to add the maple syrup last, otherwise the chocolate might seize).
- Divide the mixture evenly into 12 portions in a mini muffin pan lined with mini paper baking cups.
- Refrigerate the mini muffin pan for at least 1 hour before serving.
Notes
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Store in the fridge for up to two weeks or in the freezer for up to three months. Thaw in the fridge before serving.
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If you don’t have a mini muffin pan, you can place the mini paper baking cups on a large plate instead. Their shape won’t be quite as uniform, but it still works.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
