Hazelnut Butter Cups Recipe

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This chocolate hazelnut butter cups recipe is easy and delicious. They’re one of my favorite homemade treats.

Prep Time10

Cook Time3

Chilling Time1

Total Time1 13

Course: Dessert

Cuisine: American

Servings:

Calories: 188.2kcal

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)

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.

Store in the fridge for up to two weeks or in the freezer for up to three months. Thaw in the fridge before serving.
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.