Build me up, peanut butter cup

Updated 9:57 AM ET, Wed October 24, 2012
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Start by lining a mini-muffin tin with baking liners. You can also trim traditional cupcake liners and use a standard cupcake tin to make wider peanut butter cups. Sarah LeTrent/CNN
Here's a trade secret: Most of the big manufacturers of peanut butter cups add extra flavor and texture to their peanut butter filling by adding peanut meal to the peanut butter. This also creates a drier, crumblier texture that many people have come to expect in peanut butter cups. The best way to replicate this at home is by adding a combination of peanut flour and graham cracker crumbs to the peanut butter in the recipe. You can use one, both or neither. Peanut flour is available at many specialty food shops and online retailers. Sarah LeTrent/CNN
The confectioners' sugar, peanut butter, peanut flour and graham cracker crumbs are combined and rolled into discs that will ultimately become the center of the peanut butter cup. Sarah LeTrent/CNN
This recipe calls for you to temper the chocolate, which allows the chocolate to retain its glossy appearance and texture after cooling. This step is not necessary (you can just melt the chocolate), but at the risk of a more grainy and matte peanut butter cup. "Keep the peanut butter cups refrigerated -- or better yet, frozen -- and serve them that way. Most people won't realize you had tempering problems as long as your treats are consumed quickly," says Zalben. Sarah LeTrent/CNN
Drop one teaspoon of melted chocolate into each of the liners. Sarah LeTrent/CNN
Drop a disc of the peanut butter mixture into each liner. Sarah LeTrent/CNN
Cover each peanut butter disc with another layer of chocolate until the liner is filled completely. Gently tap the pan to remove any air bubbles. Sarah LeTrent/CNN
Refrigerate the muffin tin until the chocolates are set (approximately one hour). The sweet treats will keep in airtight containers for two weeks ... if they don't disappear before then. Sarah LeTrent/CNN