Peanut Butter Swirl Cups

I think a babysitter taught me this one.

It was one of the tricks in my babysitting backpack, back when the going rate was three bucks an hour.

I can’t believe it took me so long to pull this out of my mommy toolbag.

Here’s what you’ll need:

  • A mug
  • Aluminum foil
  • Peanut Butter (I prefer creamy)
  • Chocolate Chips
  • Water – boiling or instant hot

First, you should definitely taste the chocolate chips.

Next, mold a piece of foil around the top of a mug.  Push the foil down about 1/4 inch and pinch along the side of the mug to form a mold. Remove the foil mold and fill the mug nearly to the brim with the boiling water.

Replace the foil and spread a heaping teaspoon of peanut butter on the foil.

Top with chocolate chips.

Let ’em melt.  Wait until the chocolate smudges when you nudge a chip gently with a knife.

Then swirl.

Place in freezer for about 10 minutes. Then peel off foil and eat immediately.


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  1. bonnie says:

    Wow! Easy, yummy treat.. makes any day sunny!

  2. So, do you place the entire cup with hot water in the freezer or are you taking the mold off the cup then freezing?

  3. Dave says:

    Awesome, very nice, me and my girl now have a dessert plan tonight.

  4. Sylvia says:

    Thanks for the lovely recipe! I just wanted to let you know that it took this page about 10 minutes to load, even though I have a high-speed connection. I think the problem may be that you posted full-size photos. Try reducing the size of the photos to the size that you want to appear in your blog before you post them. (Or it could just be that there’s a traffic jam on the Information Highway.)

    • capuchin says:

      This recipe was featured on Lifehacker, which I’m sure brought a lot of traffic over. It’s loading fine for me! Keep the pictures as they are. : )

      ps. I can’t wait to try these!

  5. Andrew says:

    Thanks for posting this idea. I just stuck one in the freezer to surprise the wife.
    Used Skippy creamy PB (the best!) and some Hershey’s chips we had… i think the semi-sweet ones. Not sure if I used enough chocolate.

    I found that I had to stir it a little bit toward the end to keep it melting, but once I stirred, it melted fast. I did not boil on the stove, but used hot water + microwave, and took it out once it was bubblin’.

    Thanks for sharing! 😀

  6. Sam R says:

    Love this idea and gave it a try, they were great but I didnt really like all the excess aluminum foil so I had the idea of using tin foil cupcake wrappers. It takes a little bit to get the taking them out of the mug correct and not accidentally putting a bunch of the hot water into your cup but I think they worked out really great. Also I have done with Cashew Butter, Sunflower Seed Butter, and Peanut Butter, all turned out great.

  7. Tony says:

    Ooo do you think I could speed things up and use muffin tins as the base or does there need to be a lot of water?

    I plan on making a large batch of them you see.

    • Hi tony. I think someone tried to use a muffin tin over hot water in a rimmed baking pan, or over boiling water. I think it would work, as long as you can get the cups out of the muffin pan. Good luck and let me know how it goes.

  8. webpage says:

    Pretty! This was a really wonderful post. Thanks for providing
    this information.


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