Miso Peanut Butter Cups

Miso Peanut Butter Cups

 I am obsessed with the combination of peanut butter and chocolate. The indulgence of it, the way its rich creaminess lingers in your mouth long after first bite.  This was one of my very first published recipes, however I upgraded it with the addition of miso.

Miso is a staple ingredient used in Japanese cooking, known for adding umami. Western food is greatly comprised of the four basic taste groups: sweet, salty, sour and bitter. In Japan, umami is considered the fifth taste, a rich savoury flavour that can be found in glutamate foods.
The umami of miso combined with the buttery sweetness of peanut butter makes for a divine combination. I was eating this by the spoon. Topped with semisweet chocolate and sea salt flakes, it becomes a mouthful of absolute heaven. These make for the perfect after dinner treat, or as an accompaniment to a cup of afternoon tea. Plus, they’re vegan friendly!

Miso Peanut Butter Cups

Nadja Auerbach
Dark chocolate cups filled with a smooth, miso peanut butter centre
Course Dessert, Snack
Servings 24 cups


  • 1/2 cup smooth peanut butter (I use Pip & Nut)
  • 2 tbsp organic extra virgin coconut oil melted
  • 1 tsp vanilla extract
  • 2 tbsp honey (more or less to taste)
  • 2 tbsp white miso paste
  • 150 g high quality milk chocolate chopped
  • 150 g high quality dark chocolate chopped
  • sea salt flakes (to taste)


  • Prepare your cupcake tin and insert the paper liners. Melt the chocolate in a heatproof bowl over a small pot of boiling water, stirring regularly. Once melted, turn off the hob but allow to stay warm.
  • Using a small spoon, place a dollop of chocolate inside each cupcake liner so they are approx 1/4 full. Use the back of the spoon to coat the paper liners up to 1/3rd of the way in chocolate.
  • Freeze the tray containing the chocolate coated liners for five to ten minutes, or until set.
  • In the mean time, make your nut butter filling.  Whisk the honey, vanilla essence, coconut oil, miso and nut butter in a bowl until smooth.
  • Remove the cupcake tray from the freezer.  The chocolate should now be firm.  Place a dollop of nut butter mixture in each liner . Freeze for 10 to 15 minutes, or until firm to touch.
  • Once the nut butter is solid, add another small dollop of chocolate to the tops of the cups, forming a chocolate lid. Make sure you touch the chocolate walls so that the cups are completely sealed with chocolate. Sprinkle with sea salt. Freeze for another 5-10 minutes.
  • Remove the nut butter cups from the freezer and the liners and serve. They should be stored in the refrigerator.


These can be made using either miniature cupcake moulds or regular. Ensure you have paper cupcake liners.  Makes approx 24 mini cups or 12 standard cups. If making 12 only, simply half the ingredients.
These will keep in the refrigerator in an airtight container for 5-7 days. 
Keyword chocolate, dessert, miso, peanut butter, treats, vegan

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