Creamy Chocolate Peppermint Cups
These gluten-free Creamy Chocolate Peppermint Cups are dangerously delicious. They have a chocolatey outside and a creamy sweet peppermint filling in the middle
- 12 oz semi-sweet chocolate gluten-free
- 1 cup vegetable shortening I like Spectrum Organic
- 2 1/2 cups powdered sugar
- 1 tsp peppermint extract
- 3 tbsp crushed candy canes
Spray a mini muffin tin with cooking spray.
Put in mini muffin cups and spray those. This helps the papers stick to the pan.
Melt 4 oz of chocolate on low heat.
Put a small dollop of chocolate in each tin. Spread around with a straw and make sure to get up the sides. You only need a light covering. Freeze for at least 30 minutes.
Make filling: In the bowl of an electric mixer with the paddle attachment, mix shortening, powdered sugar, peppermint extract and crushed candy canes.
Put filling in a plastic bag and cut off the corner. Pipe a small dollop of filling in each muffin cup.
Melt the remaining chocolate over low heat.
Using a mini ice cream scooper, add chocolate to each muffin cup, completely covering the creamy filling.
Top with candy cane crumbs and freeze for 30 minutes.
Store in refrigerator.
Calories: 426kcal | Carbohydrates: 43g | Protein: 1g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 160mg | Fiber: 2g | Sugar: 37g | Vitamin A: 15IU | Calcium: 18mg | Iron: 1.8mg