DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, peanut butter, honey, hemp heart, muffin tin
Provided by Crystal Hatch
Categories Snacks
Yield 24 cups
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted. Add the vanilla and stir until combined. The mixture should be smooth and pourable.
- Pour ½ of the chocolate mixture into the molds, enough to cover the bottom of the mold and come about ⅓ of the way up the sides. Freeze for 15 minutes.
- In another microwave safe bowl, mix together the peanut butter, honey, and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
- Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
- Pour the remaining chocolate on top of the peanut butter layer, up to the rims of the molds. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds.
- The cups will keep in the refrigerator for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 192 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 9 grams
WHITE, MILK, AND DARK CHOCOLATE DESSERT CUPS
Steps:
- Place the chocolate in individual bowls and place each one over simmering water (a little lower temperature for white chocolate) to melt. Place the cookie sheet in the refrigerator. To make the molds, place the cup in the center of a piece of cellophane and bring the cellophane up the walls of the glass. Fold it over the rim, stuffing the excess inside the glass. This will make loose pleats around the glass. Adjust the cellophane so the pleats are not too tight, otherwise the chocolate may break when you try to peel the cellophane from it. Make extra molds in case you have breakage.
- Hold the rim of the cello wrapped glass and dip it in the melted chocolate as deep in as you want the chocolate cup to be. Remove it from the chocolate, turn it upside down, and place it on a sheet pan in the refrigerator. Allow to chill and harden for 1 hour or more.
- Remove the glasses from the refrigerator one at a time. Use a sharp scissors to trim around cellophane just below the rim. Try to avoid touching the chocolate with your fingers, as it will melt instantly. Pull the cellophane towards and against the glass to support the chocolate while you remove it from the glass. Hold the cup at the base with your left hand (if your hands are warm hold the cup with a piece of waxed paper) and with your right hand pull the cellophane down and away from the chocolate and into the center of the cup. Snip off the excess cellophane.
- Place the cup back in the refrigerator for now while you trim the rest of the cups. Once they're all trimmed, remove them one at a time. Keep in a covered container to avoid condensation until ready to use. Fill with mousse, pudding, fruit, ice cream, or any cold item you desire.
CHOCOLATE CUPS RECIPE
Chocolate Cups are delicious edible containers, perfect for serving candy, ice cream, mousse, and so much more. Learn how easy they are to make.
Provided by Elizabeth LaBau
Categories Dessert
Time 40m
Yield 48
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- With the help of a spoon, fill each candy cup to the brim with chocolate.
- Allow the chocolate to sit for a few minutes, just until it starts to set around the edges.
- Then grasp each candy cup by the bottom and invert it over the bowl of chocolate, letting the excess drip out. Once the extra chocolate is gone, you'll be left with a thin, even coating on the sides and bottom of your candy cup.
- Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.
- Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.
- Enjoy!
- Fill a cup about a quarter of the way full of chocolate, then use a paintbrush to paint the chocolate up the sides of the cup to the top.
- Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas.
- Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.
- Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.
- Enjoy!
Nutrition Facts : Calories 38 kcal, Carbohydrate 4 g, Cholesterol 2 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 6 mg, Sugar 4 g, Fat 2 g, ServingSize 48 candy cups (48 servings), UnsaturatedFat 0 g
DARK CHOCOLATE-CHERRY CUPCAKES
Moist, chocolaty cupcakes with juicy pie cherries inside. Adapted from Kelly Smith's "Dark Chocolate Cake II."
Provided by Taylor R
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.
- Stir flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Dig a well in the center and pour in buttermilk, eggs, butter, oil, and almond extract. Begin stirring, then use an electric mixer to make to a smooth, thick batter. Pour in cherry pie filling and stir until distributed.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 23 to 27 minutes. Let cool completely.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 33.6 g, Cholesterol 21 mg, Fat 5.3 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 209.1 mg, Sugar 17.2 g
RASPBERRY AND DARK CHOCOLATE CUPS
Make and share this Raspberry and Dark Chocolate Cups recipe from Food.com.
Provided by opalescent
Categories Dessert
Time 30m
Yield 8 fat bombs
Number Of Ingredients 4
Steps:
- Place the almonds in a dry skillet set over medium-high heat and dry-fry for 3 to 5 minutes to enhance their flavor. Insert 1 almond into the 'cup' of each raspberry and place them on a tray. Freeze for about 1 hour.
- Melt the dark chocolate and coconut oil in a double boiler, over medium heat. Once melted, remove from the heat and cool until it is not hot but still liquid.
- Place 8 small paper muffin cups on a tray. Pour about 1 tbsp of chocolate into each. Add 2 almond-filled raspberries to each cup. Pour another tbsp of chocolate over the berries in each cup, making sure to completely cover them. The chocolate will start to solidify instantly if the berries were frozen.
- Refrigerate for about 30 minutes, or until set. Refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 169.3, Fat 17.4, SaturatedFat 10.5, Sodium 6.7, Carbohydrate 9.2, Fiber 5.1, Sugar 0.5, Protein 4.1
More about "dark chocolate cups recipe recipes recipe for hand"
DARK CHOCOLATE ALMOND BUTTER CUPS RECIPE - SALT
From saltandwind.com
HEALTHY DARK CHOCOLATE ALMOND BUTTER CUPS - ALL THE …
From allthehealthythings.com
DARK CHOCOLATE COCONUT CUPS - BROWN EYED BAKER
From browneyedbaker.com
CHOCOLATE CANDY CUPS (HOMEMADE CHOCOLATES RECIPE)
From anaffairfromtheheart.com
STRAWBERRY DARK CHOCOLATE MINI DESSERT CUPS - EASY NO …
From thecreativebite.com
DARK CHOCOLATE SALTED CARAMEL CUPS RECIPE | RECIPES - HERSHEYLAND
From hersheyland.ca
Servings 12Total Time 37 minsCategory Cupcakes
HOMEMADE DARK CHOCOLATE PEANUT BUTTER CUPS - BAKERS TABLE
From bakerstable.net
3-INGREDIENT DARK CHOCOLATE MINT CUPS - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
FOOLPROOF DARK CHOCOLATE FUDGE RECIPE | RECIPES - HERSHEYLAND
From hersheyland.ca
DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE — THE HEAPING …
From theheapingharvest.com
DARK CHOCOLATE PEANUT BUTTER CUPS WITH A RASPBERRY SURPRISE
From foodtalkdaily.com
SKINNY DARK CHOCOLATE PB CUPS - IT'S CHEAT DAY EVERYDAY
From itscheatdayeveryday.com
A HEALTHY DARK CHOCOLATE ALMOND BUTTER CUP RECIPE
From humnutrition.com
MASCARPONE AND DARK CHOCOLATE CREAM IN WHITE CHOCOLATE CUPS : …
From cookingchanneltv.com
CHOCOLATE PEPPERMINT CUPS - COOKIE AND KATE
From cookieandkate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love