Ok. This is where things get pretty serious. We are talking chocolate-peanut butter-espresso serious. Remember a while back we made the espresso truffles? Swoon. Let's just say we have yet to get over them. The recipe was simple so when we came across the idea of inside-out peanut butter cups it was just another excuse for us to to make the truffles again. The recipe all together has 6 ingredients -- start to finish! You will need some time to kill between the layers, I hope the anticipation doesn't kill you though. We found ourselves at the doors of the fridge far too often. The taste is great, this recipe actually uses coconut oil which is a different spin of the flavor. See below for the step-by-step and ingredient list and tag us with #HiLineCoffee when you make them! INGREDIENTS 1 Cup Peanut Butter 1/3 Cup Coconut Oil 2 Tbsp Raw Honey 1 Cup Heavy Cream 8oz Chocolate Chips 1 HiLine Coffee Nespresso Pod STEP-BY-STEP 1. Take 1 cup of heavy cream and bring it to a simmer add 1 HiLine Coffee Nespresso pod, remove from heat. Add 8oz of semi-sweet chocolate chips. Mix until the ganache is smooth and set aside to cool. 2. Melt 1 cup of creamy peanut butter on a low flame, melt 2 tbsp of raw honey and melt 1/3 cup coconut oil. 3. Mix peanut butter, raw honey and coconut oil until combined. 4. Add 6 liners to a cupcake tray and fill 1/3 of the way up with peanut butter mix, set in the fridge to cool. 5. Add cooled espresso ganache 2/3 fo the way up, set in the fridge to cool. 6. Top off the peanut butter cup with one more layer of the peanut butter mixture, set in the fridge to cool.
HiLine and its products are not endorsed by, sponsored by, licensed by or approved by Nespresso USA Inc., Keurig or any of their affiliates. Nespresso® is a registered trademark of Societe des Produits Nestle S.A. Keurig® and K-CUP®are registered trademarks of Keurig, Inc.
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