Peanut butter cup hot chocolate bombs are a chocolate shell topped with candy peanut butter cups and filled with peanut butter that melts into a deliciously rich mug of peanut butter and chocolate hot cocoa.
Hot chocolate bombs are everywhere. And why not? How fun is it to drop a giant ball of chocolate into a mug of hot milk and watch it all melt and come together.
These peanut butter cup hot chocolate bombs are so good. They are not overly sweet or chocolatey.
Peanut Butter Cup Hot Chocolate Bombs Ingredients:
- Chocolate chips – you can use better chocolate but chocolate chips work just fine!
- Powdered peanut butter or creamy peanut butter
- Mini marshmallows
- Mini peanut butter cups
- Hot milk for serving
Hot Chocolate Bombs Equipment:
You will need a mold to make the hot chocolate bombs. There are round molds made specifically for hot cocoa bombs. But we used egg molds.
Egg molds work great for this! We had no issues with them breaking or being hard to get out. These types of molds are much easier to make/use than the round molds that you then need to seal together.
We used 2 different egg molds to test this recipe. The one pictured is an egg cup mold from a Cosori Air Fryer. This mold is smaller than most at 6.25″ round x 1.25″ tall, which is much smaller than the egg cup molds from the Instant Pot.
The 2nd mold we used was the Instant Pot Silicone Bites mold. This one is just over 7″ round and just under 2″ tall. You may need to do adjust the amount of chocolate needed depending on the size of your mold. Still use 1 Tablespoon of the peanut butter powder and add more marshmallows to fill the mold.
We found that using a small milk frother helped mix up the chocolate bomb and the peanut butter into the milk once it melted. Plus it’s just a fun tool to have around if you love fancy homemade drinks.
How to Make Peanut Butter Cup Hot Chocolate Bombs:
Tip: Only make 3 hot chocolate bombs at a time. It makes it easier to pop them out in one piece at the end.
Add chocolate chips to a microwave-safe bowl. Microwave on 50% power for 60 seconds. Stir and repeat.
Keep heating and stirring until melted completely. You can also melt the chocolate in a chocolate melter or on the stovetop over very low heat.
Scoop 1 large dollop of chocolate into 3 of the molds. Drag the dollop on the bottom of the mold up the sides to coat evenly. You just eyeball it to make sure none of your mold shows through the chocolate.
You will not use all of the chocolate for the cavities. You’ll use some of it to top them so just set it aside.
Pop the mold in the freezer for 15 minutes.
After 15 minutes, remove the mold from the freezer and check to make sure each cavity is coated in chocolate. One way to do this is to hold it up to the window or light making sure no light shines through where you have coated the chocolate.
If necessary, reheat the chocolate and add a little more, making sure the mold is solid. Just keep working until the cups are nicely coated with chocolate.
Once the molds have enough chocolate, add the peanut butter. Add 1 tablespoon of peanut butter to each cavity.
You can use either peanut butter powder or regular creamy peanut butter to fill the hot cocoa bombs. We found that the creamy peanut butter melted better.
When using the powder, once the bombs melted, there was some “texture” with the powdered peanut butter. It was like a little bit of fine, ground peanuts. It could have been the brand, or maybe the milk wasn’t hot enough. The resulting cup of cocoa is still delicious!
Add mini marshmallows on top of the peanut butter. You could also throw in a mini peanut butter cup candy if you’d like.
If necessary, reheat the remaining chocolate from before. Add it to the microwave and microwave at 50% power for 15-30 seconds and stir until smooth.
Once the chocolate is melted again, add a dollop on the top of each cavity. Gently spread with the back of the spoon to seal shut.
Top the chocolate with mini marshmallows and chopped peanut butter cups. Freeze for another 15 minutes or until solid.
After 15 minutes, remove the mold from the freezer. Gently pull the mold away from the chocolate and press on the bottom, turning the mold inside out and removing the bomb.
Tip: The Instant Pot mold is super solid and it was difficult to bend. So maybe try a cheaper option that is more pliable like the air fryer mold.
How to Serve Peanut Butter Cup Hot Chocolate Bombs:
Place 1 hot cocoa bomb into a mug. The smaller the mug, the richer the chocolate will be. So if you like a lighter cup of hot cocoa, use a big mug.
Pour nearly boiling milk on top of the chocolate bomb. You want the milk to be as hot as possible without scalding it entirely. Stir the hot cocoa bomb well until melted and combined. As mentioned above, a milk frother helps to get everything combined well.
- 1/2 cup, plus 1 Tablespoon chocolate chips
- 3 Tablespoons powdered peanut butter or creamy peanut butter, divided
- Mini marshmallows
- Reese's mini peanut butter cups, about 6, cut in half and more for serving if desired
- Hot milk for serving
- Add chocolate chips to a microwave-safe bowl and microwave on 50% power for 60 seconds. Stir and repeat. Stir until melted completely.
- Scoop 1 large dollop of chocolate into 3 of the molds. Drag the dollop on the bottom of the mold up the sides to coat evenly.
- Freeze for 15 minutes. You will not use all of the chocolate for the cavities.
- Remove from the freezer and check to make sure each cavity is coated in chocolate. One way to do this is to hold it up to the window or light making sure no light shines through where you have coated the chocolate. If necessary, reheat the chocolate and add a little more, making sure the mold is solid.
- Add 1 tablespoon of powdered peanut butter to each cavity and top with mini marshmallows.
- If necessary, reheat the remaining chocolate. Add it to the microwave and microwave at 50% power for 15-30 seconds and stir until smooth.
- Divide chocolate into thirds and add a dollop on the top of each cavity.
- Gently spread with the back of the spoon to seal shut. Top with mini marshmallows and chopped peanut butter cups.
- Freeze for 15 minutes or until solid.
- Gently pull the mold away from the chocolate and press on the bottom, turning the mold inside out and removing the bomb.
- To serve: Place into a mug and pour nearly boiling milk on top of the chocolate. Stir well until melted and combined.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 87mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 8g