Copycat Reese’s Big Cup Chocolate Lava Recipe

If there’s anything more satisfying than a classic Reese’s Peanut Butter Cup, it’s their scrumptiously rich cousin, Reese’s Big Cup Chocolate Lava. Imagine biting into a chunkier version of the beloved candy, where each bite oozes with a molten chocolate core harmoniously blended with the signature creamy peanut butter.

How to make Reese’s Big Cup Chocolate Lava

Reese’s Big Cup Chocolate Lava is a variation of the classic Reese’s peanut butter cup with a molten chocolatey center. This treat combines creamy milk chocolate, rich peanut butter, and a gooey chocolate filling that oozes with every bite.

Ingredients:

• 1 ½ cups milk chocolate chips
• 1 tablespoon vegetable oil
• 1 cup creamy peanut butter
• ½ cup powdered sugar
• 2 tablespoons butter, softened
• A pinch of salt
• ¼ cup semi-sweet chocolate chips (for the lava)
• Mini cupcake liners or candy cup liners

Instructions:

Prepare the Molds:

1. Begin by lining a mini cupcake pan with mini cupcake liners, or use individual candy cup liners on a flat tray. This will form the shell of your Reese’s Big Cup Chocolate Lava.

Create the Chocolate Shell:

1. In a microwave-safe bowl, combine milk chocolate chips with vegetable oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
2. Using a teaspoon, pour a layer of melted chocolate into the bottom of each cupcake liner. Use the back of the spoon to push some of the chocolate up the sides, creating a small “cup” shape. Don’t make it too thin; it should be sturdy enough to hold the filling.
3. Chill in the refrigerator for about 15 minutes or until the chocolate is firm.

Prepare the Peanut Butter Filling:

1. In a medium mixing bowl, mix together the creamy peanut butter, powdered sugar, softened butter, and a pinch of salt until well-combined and smooth.

Fill the Cups:

1. Remove the chilled chocolate cups from the refrigerator. Scoop a small amount of the peanut butter mixture into each chocolate cup, leaving room at the top for more chocolate.

Create the Chocolate Lava:

1. Melt the semi-sweet chocolate chips in the microwave, similar to step 2.
2. Once melted, add a dollop of the melted semi-sweet chocolate to the peanut butter layer, creating the ‘lava’ effect. Be careful not to overfill.

Seal the Deal:

1. Lastly, top off with another spoonful of the melted milk chocolate, sealing the peanut butter and chocolate lava inside. Make sure the top is smooth and covers the filling completely.
2. Chill again for 30 minutes to an hour or until the chocolate is set and the cups are solid.

Serve and Enjoy:

1. Once set, peel away the liners and reveal your homemade Reese’s Big Cup Chocolate Lava treats. They’re ready to wow the crowd (or just your taste buds)!

Tips for Making Perfect Reese’s Big Cup Chocolate Lava:

• Quality Counts: Using high-quality chocolate will make a big difference in flavor. Opt for good chocolate that you enjoy eating by itself.
• Even Layers: When creating the chocolate shell, make sure the walls of the chocolate are even to avoid thin spots that could break.
• Prevent Bloom: To avoid chocolate bloom (those grayish streaks), make sure your peanut butter filling is at room temperature before you assemble your cups.
• Let It Set: Patience is key! Let the chocolate set completely in the refrigerator before attempting to unmold it.
• Storage: To prevent melting, keep your Reese’s Big Cup Chocolate Lava cups in a cool place or the refrigerator, especially if your kitchen tends to be warm.

What to serve with

Reese’s Big Cup Chocolate Lava is a delectable treat on its own, but pairing it with complementary beverages or sides can elevate your dessert experience to new heights.

1. Beverages to Complement the Richness:

• Milk: A classic pairing with anything chocolate, the creaminess of cold milk perfectly balances the richness of the chocolate and peanut butter.
• Coffee: A warm cup of coffee with its bitter notes enhances the sweetness of the Reese’s Big Cup Chocolate Lava. An espresso or a lightly sweetened cappuccino can be an excellent choice.
• Dessert Wines: For an adult twist, serve with a dessert wine such as Port, which has rich, sweet berry notes that can withstand the intense flavors of this dessert.
• Old Fashioned or Bourbon: The vanilla notes of bourbon or a well-made Old Fashioned cocktail can splendidly complement the sweet and savory aspects of peanut butter and chocolate.

2. Ice Cream Parings:

• Vanilla Ice Cream: Simple yet perfect, vanilla ice cream works wonderfully with the peanut butter and chocolate, adding a cooling, creamy texture that feels like a classic sundae.
• Salted Caramel Ice Cream: If you want to add a bit more decadence, salted caramel ice cream brings a lovely balance of sweet and salty, enhancing the flavors in your Reese’s cups.

3. Whipped Cream or Mousse:

• Whipped Cream: A dollop of lightly sweetened whipped cream on top of a Reese’s Big Cup Chocolate Lava gives a delightful lightness that contrasts with the denseness of the chocolate and peanut butter.
• Chocolate Mousse: For chocolate purists, pairing chocolate mousse can double the chocolate pleasure, making it a luxurious treat.

4. Fruit Pairings:

• Fresh Berries: Strawberries, raspberries, or blackberries can add a fresh, tart contrast to the sweet and rich flavors of the chocolate and peanut butter, providing a refreshing palate cleanser.
• Banana Slices: Bananas and peanut butter are a match made in heaven. Serve fresh banana slices on the side or even atop the Reese’s cups for a delightful combination.

5. Nutty and Crunchy Additions:

• Chopped Nuts: A small bowl of chopped nuts such as almonds, pecans, or walnuts provides a crunchy texture that contrasts with the soft and melt-in-your-mouth consistency of the Reese’s cups.
• Pretzels: Offering pretzels on the side not only adds a salty crunch but also wonderfully complements the peanut butter.

6. Bakery Delights:

• Shortbread Cookies: Serve with buttery shortbread cookies to integrate a subtle flavor that won’t overpower the intense taste of your Reese’s Chocolate Lava.
• Biscotti: For a slightly more robust pairing, biscotti can be a delightful crunchy addition to dip into coffee as you enjoy your chocolate lava cups.

Ingredients Substitutes

Creating a homemade version of the indulgent Reese’s Big Cup Chocolate Lava involves replicating the iconic flavors of creamy peanut butter enveloped in rich chocolate. However, you might need substitutes for some ingredients, whether due to dietary restrictions, allergies, or simply because something’s missing from your pantry.

Chocolate Substitutes:

• Cocoa Powder and Fat (Butter or Coconut Oil): If you don’t have chocolate bars or chocolate chips, a combination of cocoa powder and a fat source like butter or coconut oil can mimic melted chocolate. For every ounce of chocolate required, use 3 tablespoons of cocoa powder plus 1 tablespoon of your chosen fat.
• Carob Chips: For those avoiding chocolate, carob chips are a naturally sweet alternative with a similar texture.
• Dairy-Free Chocolate: For a vegan version, opt for dairy-free chocolate bars or chips made from cocoa butter, sugar, and plant-based milk alternatives.

Peanut Butter Substitutes:

• Almond Butter or Cashew Butter: For a slightly different but equally delicious flavor, almond or cashew butter can replace peanut butter. These alternatives offer a creamier texture and are excellent for those with peanut allergies.
• Sunflower Seed Butter: Another excellent option for those with nut allergies, sunflower seed butter provides a similar texture and a distinct, though somewhat different, taste.
• Tahini: While tahini is thinner than peanut butter, its nutty, bitter flavor can add an interesting twist to the dessert. You might need to adjust the sugar content slightly, as tahini is not inherently sweet.

Butter Substitutes:

• Coconut Oil: Coconut oil is a fantastic option for a dairy-free substitute. It can be used in a 1:1 ratio for butter, offering a slightly different flavor profile.
• Vegan Butter: A straight swap, vegan butter works perfectly in recipes calling for butter, making it an excellent option for vegans and those with dairy intolerance.
• Margarine: While not as flavorful as butter, margarine can be used in a pinch, particularly in the chocolate lava exterior.

Sugar Substitutes:

• Maple Syrup or Honey: For a more natural sweetener, you can replace sugar with maple syrup or honey. Because these are liquids, you’ll need to adjust the dry ingredients slightly to achieve the correct texture.
• Coconut Sugar: Coconut sugar can be used as a one-to-one substitute and offers a deeper, caramel-like flavor.
• Stevia or Erythritol: For a lower-calorie option, stevia or erythritol can replace sugar, though the substitution ratios can vary based on the brand and product form, so it’s best to refer to the manufacturer’s recommendations.

Flour Substitutes (for any added thickening or cake-like texture):

• Almond Flour: For a gluten-free option, almond flour can replace all-purpose flour in a 1:1 ratio, though it may make the texture slightly denser.
• Oat Flour: Another gluten-free option, oat flour, can be used. It may require additional adjusting of wet ingredients due to its different absorption rates.
• Coconut Flour is highly absorbent and not a 1:1 substitute for wheat flour. Use about ¼ cups of coconut flour for every cup of regular flour, and you may need to increase the number of eggs or liquid in the recipe.

Final Thoughts

Buckle up your sweet tooth for a delectable ride, and don’t be surprised if these homemade Reese’s Big Cup Chocolate Lava treats become your new favorite go-to recipe when you’re craving something indulgent.

More Chocolate Recipes:

• Costco Bouchard Dubai Chocolate Recipe
• Dark Chocolate Quinoa Crisps Recipe
• Homemade Fatally Yours Chocolate Recipe
• Trader Joe’s Dark Chocolate Peanut Butter Cups Recipe
• Starbucks Dark Chocolate Drink Recipe