Easter is just a few weeks away and I have not even thought of what I want to cook this year. The one thing that I have decided on is my chocolate stuffed easter cups. I don’t bother much with making or buying desserts for easter since the kids get tons of chocolate in their easter baskets. However, this year, I plan on buying more things they need vs buying extra candy. I am also thinking of not doing an easter egg hunt this year. Playing it by ear for now!

Chocolate Stuffed Easter Cups

My favorite store bought candy is Reese’s Peanut Butter cups and Kit Kats. I know, I know, that is 2 not 1. I came up with this recipe, exactly a year ago, around Easter. It was the very beginning of the pandemic. I was definitely craving something with chocolate and I used what I had in my pantry since we could only go out for what we needed. These cups are now a fun sweet to make throughout the year. Even though these chocolate stuffed easter cups can be made anytime of the year, I am gearing it as an easter dessert. For one, I came up with the idea right around easter and two, these cups look like chocolate nests!

Homemade Chocolate Cups

I enjoy making my own peanut butter cups versus purchasing them in store. They taste less sugary, as I use natural peanut butter. Natural peanut butter contains just salt and peanuts. It tastes just like regular peanut butter without the sugar. The only difference is that natural peanut butter needs to be stirred, as the oil accumulates at the top. Peanut butter with sugar is firm and sometimes easier to spread. You can also control the sweetness of these chocolate cups by choosing semi sweet, dark or even a higher % of cacao chocolate.

Anyway, I wanted to try something a bit different. I made milk chocolate peanut butter cups with sliced walnuts and raisins. OMG! They were amazing! You can buy peanut butter cups, chocolate covered raisins and chocolate covered nuts but never thought to make it as a trio, stuffed with all three!

Making These Easter Cups

Put your cupcake liners in the cupcake pan. Trim the end of the piping bag or zip lock bag and start drizzling chocolate into each cup. Add some sliced almonds, a small scoop of peanut butter and some raisins or craisins. Stick the pan in the freezer for about 3 minutes. This helps the chocolate and toppings harden a bit and will make it easier to finish layering the rest of the chocolate on top. Remove the cupcake pan from the freezer and drizzle the rest of the chocolate into each cup and refreeze for about 10 minutes or so.

Easy and mess free! The secret is to cut the piping bag tip very small to get small drizzles of chocolate, resembling a bird’s nest! This makes 8 chocolate cups. Serving size, 2 per person.

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Happy Easter!