Chocolate Peanut Butter Cups

Quick Summary: This gourmet recipe creates sophisticated peanut butter cups by making a cooked sugar syrup for the filling and tempering semisweet chocolate for a professional snap and shine.
Source: Claire Saffitz / Bon Appétit

>> servings: 2
In the #bowl{} of a #stand mixer{} fitted with the paddle attachment, beat @smooth natural peanut butter{1%cup}, @vanilla extract{½%tsp}, and @Kosher salt{} on medium speed until smooth. Stop the mixer.
 
Heat @sugar{½%cup} and @water{3%Tbsp} in a #small saucepan{} over medium heat, stirring with a #heatproof rubber spatula{} until sugar dissolves into a clear syrup.
 
Once the mixture boils, stop stirring and clip a #candy thermometer{} to the side of the pan.
 
Continue cooking without stirring, swirling the pan occasionally, until the #candy thermometer{} registers 248°F. Remove from heat immediately.
 
With the #stand mixer{} on medium-low, carefully stream the syrup down the inside of the #bowl{} into the peanut butter mixture, avoiding the paddle.
 
Once all the syrup is added, increase speed to medium and beat until the mixture forms a single mass and pulls away from the #bowl{}.
 
Transfer the filling to a #parchment{}-lined surface. Cover with another sheet of #parchment{} and roll out into a ¼” thick slab.
 
Slide onto a #baking sheet{} and let sit at room temperature for ~{1%hour} until set.
 
Uncover the filling and use a #round cutter{} (or shot glass) slightly smaller than the baking cup base to punch out rounds.
 
Cover the rounds and chill until ready to assemble.
 
Trim 12 #baking cups{} to about ⅔” tall and place them in a standard 12-cup #muffin pan{}.
 
Fill a #small saucepan{} with 1” of @water{} and bring to a bare simmer over medium heat. Remove from heat.
 
Place @semisweet chocolate{5%oz} in a #heatproof bowl{} over the #small saucepan{}. Stir until melted and the #candy thermometer{} registers 114°F.
 
Remove the #heatproof bowl{} from the heat. Add @semisweet chocolate{3%oz} ("seed" chocolate) and stir until most is melted and the #candy thermometer{} registers 82°F.
 
Return the #heatproof bowl{} to the #small saucepan{}.