Chocolate Peppermint Cups
Total Time
42 minutes
Prep Time
40 mins
Cook Time
2 mins
Rating
5 out of 5 stars
(8)
Ingredients
12-15 cups
- 2 tablespoons raw honey
- ¼ teaspoon peppermint extract
- 1 cup dark chocolate (6 ounces dark chocolate chips)
- Flaky sea salt, for sprinkling
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Preparation
Step 1
In a small bowl, stir together the honey and peppermint extract until combined. Arrange mini cupcake liners on plate(s) or fill a mini cupcake pan with the liners, if you have one.
Step 2
Melt the chocolate (I did this in the microwave in 30-second bursts, stirring after each one, or you can use a double boiler on the stove). Fill the bottom of each cup with 1 teaspoon of the melted chocolate. Add a small dollop of the honey mixture in the center, then top it with another teaspoon of the chocolate.
Step 3
Sprinkle a little sea salt over the cups (note: if you want the salt to stay visible on top like mine, wait until the cups have chilled for about 5 minutes to sprinkle with salt). Freeze the candies until firm, about 30 minutes, then they will be ready to eat! For maximum longevity, store them in the refrigerator in a sealed bag.
Step 4
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Chef's notes
Recipe adapted just a teeny bit from ONE PART PLANT. Copyright © 2017 by Jessica Murnane.
Change it up:
To make other flavors of chocolate cups, Jessica notes that you can use any oil or extract that would pair well with chocolate, in place of the peppermint. She offered rose, almond, or anise as examples.
Make it dairy free:
Use dairy-free chocolate. See below for recommended brands.
Make it soy free:
Make sure your chocolate is free of soy derivatives like soy lecithin. Check out Enjoy Life and Pascha brands.
