Chocolate Peppermint Cups
Delicious honey-sweetened chocolate peppermint cups! These dark chocolate treats are fun and easy to make. Recipe yields 12 to 15 mini peppermint cups; multiply if necessary (you'll need that many mini cupcake liners—look for them in the baking aisle).
- Prep time
- 40 min
- Cook time
- 2 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons raw honey
- ¼ teaspoon peppermint extract
- 1 cup dark chocolate (I used 6 ounces dark chocolate chips)
- Flaky sea salt, for sprinkling
Instructions
- 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.
- 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.
- 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.