If you've ever dreamed of making your own Reese's-style peanut butter cups at home perfectly shaped, rich, and completely customizable our 24-cavity silicone baking cups are about to become your new favorite kitchen tool.
No candy molds, no fuss. Just smooth chocolate, creamy peanut butter filling, and a silicone mold that makes the whole process effortless.
Why Silicone Baking Cups?
Unlike paper liners or rigid plastic molds, silicone baking cups are flexible, non-stick, and reusable. Once your chocolate sets, you simply peel the mold away no tapping, no prying, no broken cups. The 24-cavity size means you can make a full batch in one go, perfect for gifting, parties, or just keeping a stash in the fridge.
What You'll Need
- 1 set of 24-cavity silicone baking cups
- 2 cups semi-sweet or dark chocolate chips (or chopped chocolate)
- 1 tablespoon coconut oil (for a glossy finish)
- ¾ cup creamy peanut butter
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Pinch of sea salt
Step-by-Step Instructions
Step 1: Melt the Chocolate
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, use a double boiler on the stovetop.
Step 2: Line the Cups with Chocolate
Place your silicone baking cups on a flat baking sheet. Spoon about 1 teaspoon of melted chocolate into each cavity. Use the back of the spoon or a small brush to coat the sides slightly this creates that classic cup shape. Transfer to the freezer for 10 minutes to set.
Step 3: Make the Peanut Butter Filling
While the chocolate sets, mix together the peanut butter, powdered sugar, vanilla extract, and a pinch of sea salt until smooth and well combined. The mixture should be thick enough to hold its shape.
Step 4: Fill the Cups
Remove the mold from the freezer. Add a small dollop of peanut butter filling into each cup, pressing it down gently. Leave a little space at the top for the final chocolate layer.
Step 5: Seal with Chocolate
Spoon another teaspoon of melted chocolate over each cup, covering the peanut butter filling completely. Smooth the tops with the back of a spoon.
Step 6: Chill and Unmold
Return the mold to the freezer for at least 20–30 minutes, or until fully set. Once firm, simply flex the silicone mold and pop each cup out they release cleanly every time.
Tips for Perfect Results
- Use good quality chocolate — it makes a noticeable difference in flavor and texture.
- Don't skip the coconut oil — it gives the chocolate a beautiful sheen and makes it easier to work with.
- Chill between layers — this prevents the peanut butter from sinking into the chocolate base.
- Store in the fridge — these cups keep well for up to 2 weeks refrigerated, or 2 months in the freezer.
Make It Your Own
The beauty of making these at home is the endless customization. Try swapping peanut butter for almond butter, sunflower seed butter, or even a Nutella-style hazelnut spread. Add a sprinkle of flaky sea salt on top, or mix crushed graham crackers into the filling for a s'mores twist.
With 24 cavities per batch, you'll have plenty to share or not. We won't judge.
Ready to Make Your Own?
Our silicone baking cups are food-safe, BPA-free, and built to last through hundreds of uses. Whether you're making chocolate cups, mini cheesecakes, ice cream bites, or resin art, they're a versatile staple for any creative kitchen.
Shop our 24-cavity silicone baking cups and start creating today.
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