Protein Packed Peanut Butter Cups (Printable Version)

Creamy peanut butter cups with a tangy Greek yogurt filling and rich chocolate layers.

# What You'll Need:

→ 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

→ Greek Yogurt Filling

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

# How To Make It:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Melt dark chocolate and coconut oil together in a microwave-safe bowl using 30-second intervals, stirring until smooth.
03 - Spoon approximately 1 teaspoon of melted chocolate into the bottom of each liner and use the back of the spoon to spread slightly up the sides. Freeze for 10 minutes.
04 - In a small bowl, combine peanut butter, protein powder, and honey until smooth.
05 - In another bowl, combine Greek yogurt, honey, vanilla extract, and a pinch of salt until creamy.
06 - Remove the tin from the freezer and place approximately 1 teaspoon of peanut butter mixture on top of the chocolate layer. Gently flatten with the back of a spoon.
07 - Add approximately 1 teaspoon of Greek yogurt mixture over the peanut butter layer and gently flatten.
08 - Cover each cup with remaining melted chocolate, ensuring tops are completely sealed.
09 - Place in the freezer for at least 1 hour until firm.
10 - Transfer to refrigerator storage and serve chilled.

# Expert Advice:

01 -
  • They're ridiculously easy to make with just a microwave and basic bowls, no fancy equipment required.
  • That tangy Greek yogurt center hits different—it's nothing like the waxy filling you find in conventional cups.
  • Seven grams of protein per piece means you can actually enjoy dessert without the post-sugar crash.
02 -
  • The 10-minute freeze between chocolate base and filling layers is non-negotiable; skip it and your layers will slide together into a soupy mess.
  • Thick Greek yogurt is absolutely essential—I once tried using regular yogurt and ended up with a watery disaster that never set properly.
03 -
  • Keep your Greek yogurt thick and cold before mixing; warm yogurt won't freeze properly and will weep liquid during the chill time.
  • If your chocolate seizes during melting, start over with fresh chocolate—seized chocolate cannot be salvaged, so don't waste energy trying.
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