Chocolate Peanut Butter Cup Pudding

This Chocolate Peanut Butter Cup Pudding is so rich and creamy with a perfect balance of both classic flavors. It's topped off with homemade whipped cream and chopped mini peanut butter cups.

You'll make the peanut butter pudding first and then the chocolate pudding. Both can each be transferred to wide, shallow bowls and chilled for 3 hours before they're piped in a dish together and assembled. Trust me, you're going to love them.

A Few Notes Before We Get Started

• Room Temperature Ingredients:
  • Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

First, start off by making the peanut butter pudding. Whisk the sugar and cornstarch together in a saucepan. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot until the mixture begins to boil. Reduce heat to a simmer and cook for another 2 minutes.

Remove the pan from the heat and stir in the peanut butter and vanilla. Transfer pudding to a wide, shallow heat safe bowl and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least three hours.

While that chills, you can get started on the chocolate pudding. Whisk the sugar, cornstarch, cocoa powder, and salt together in a saucepan.

Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.

Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks. Once the cocoa mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.

Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.

Remove the pudding from the heat and whisk in the vanilla and chocolate. Transfer pudding to a different wide, shallow heat safe bowl and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least three hours.

Once the pudding is well chilled, combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Cut mini peanut butter cups in quarters and set aside. Transfer peanut butter pudding to a piping bag. Transfer chocolate pudding to a different piping bag. Carefully pipe peanut butter pudding to fill half of a small dish. Pipe chocolate pudding on top. Smooth the top off with the back of a spoon.

Spoon whipped cream on top and smooth out with a spoon or offset spatula. Top with chopped peanut butter cups. Enjoy!

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