Chai-Spiced Almond Butter Cups
Chai-Spiced Almond Butter Cups
Think homemade peanut-butter cups—but glow-up. Silky dark (or milk) chocolate surrounds a creamy almond-butter center sweetened with maple syrup and perfumed with warm chai spice.
Ingredients
Chocolate Shell
- 2 cups (12 oz / 340 g) chocolate chips or finely chopped bars (dark or milk)
- Optional for quick-set: 2 tsp neutral coconut oil (see notes)
Chai-Almond Filling
- 1/2 cup almond butter (well stirred)
- 2 Tbsp maple syrup
- 1 tsp chai spice blend (or 3/4 tsp cinnamon + 1/8 tsp ginger + 1/8 tsp cardamom, tiny pinch clove)
- 1/4 tsp fine salt
- Optional (for thicker, candy-shop style): 1–3 Tbsp powdered sugar, to taste
Pan: 24-cup mini muffin tin + mini paper liners or silicone candy cups. A tiny cookie scoop (2 tsp) makes portioning easy.
Chef’s Choice: Temper or Quick-Set
For a snappy, room-temp-stable shell, temper the chocolate using the seed method: melt to about 115°F/46°C, cool to ~82°F/28°C, then re-warm to working temp 88–90°F/31–32°C (dark) or a degree lower for milk chocolate.
For a faster fridge set, simply melt with a little coconut oil; shells will be softer and best kept chilled. (Quick-set method; not tempered.)
Step-by-Step Instructions
- Prep the pan. Line a mini muffin tin with paper liners. If tempering, keep the room cool (65–70°F) and dry.
- Melt/temper the chocolate. Tempered option: Place 2/3 of the chocolate over a gentle water bath; melt to 113–115°F. Off heat, stir in the remaining 1/3 (“seeding”) to cool to ~82°F, then place back over the bath for a few seconds at a time to reach 88–90°F (dark) or 86–88°F (milk). Keep within range as you work. Quick-set option: Microwave chocolate in 20–30-second bursts until smooth; stir in coconut oil.
- Make the filling. Stir almond butter, maple syrup, chai spice, and salt until creamy. For a thicker, candy-shop texture, beat in powdered sugar 1 Tbsp at a time.
- Bottom shells. Spoon or pipe ~1 tsp chocolate into each liner; tap the pan to level. Chill 5–10 minutes just until set.
- Fill. Add ~1 tsp chai-almond filling, keeping a border so the top chocolate can seal the edges.
- Cap and set. Cover with ~1 tsp chocolate, tap again to remove bubbles, and finish with a tiny pinch of chai spice or flaky salt. Chill until firm (20–30 minutes), or let tempered cups set at cool room temp.
- Serve. If not tempered, store chilled and bring to room temp for 5 minutes before serving for the creamiest center. Avoid humidity to prevent sugar bloom.
Pro Tips, Variations & Storage
- Why temper? Tempering gives chocolate its glossy finish and crisp “snap,” and helps prevent grayish bloom at room temp.
- Milk vs. dark. Milk chocolate works beautifully with chai; keep the working temp a degree or two lower than dark.
- Filling tweaks. Swap almond butter for peanut, cashew, or sunflower seed butter (nut-free). Add 1–2 Tbsp finely chopped crisped rice or roasted almonds for crunch.
- Make-ahead. Store airtight: tempered cups hold at cool room temp; quick-set cups are best refrigerated. For longer storage, freeze up to 1–2 months; thaw in the fridge to minimize condensation.
- Presentation. Dust the tops with a whisper of chai spice or edible gold for a party tray.
Gift it: Pack a dozen cups in candy papers inside a small tin. Add a handwritten note with ingredients for friends with allergies.
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FAQ & Troubleshooting
- Can I use peanut butter? Yes—use the same amount. For natural PB, stir until completely smooth to avoid greasy streaks.
- My shells crack when biting. The chocolate may be too thick—add a smidge more filling or tap the tray to thin the shell.
- White streaks on top? That’s bloom from temperature swings. It’s safe to eat; store in a cooler, drier spot next time, or temper the chocolate.
- Allergy-friendly? Use sunflower seed butter and dairy-free chocolate; skip coconut oil if coconut-sensitive.