Peanut caramel cups

Peanut caramel cups

If you've ever tried Reeses Pieces you're going to love this cupcake twist on an American favourite.

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 12 people


  • 50g granulated white sugar
  • 25g butter, cubed
  • 2 tbsp double cream
  • 1/4 tsp flaked sea salt, plus extra to sprinkle
  • 200g milk chocolate, chopped
  • 100g crunchy peanut butter
  • Sprinkles, to decorate


Line a 12-hole muffin tin with paper cases.

Put the sugar in a wide heavy-bottomed pan and pour over 50ml (2fl oz) cold water.

Swirl the pan to cover all the sugar with water. Heat over a medium heat until the sugar turns amber.

Take the pan off the heat and whisk in the butter until completely melted. Stir in the cream and 1/4 tsp of salt.

Melt the chocolate in a bowl set over a pan of just simmering water.

Once melted, spoon 1 tsp of chocolate into each paper case and push up the sides to coat.

Top with peanut butter, then a teaspoon of salted caramel.

Spoon the remaining melted chocolate over the top of the caramel and sprinkle with the flaked sea salt and the rose petals or sprinkles, if using.

Set in the fridge for 30 minutes.