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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
Course Dessert
Cuisine American
Keyword peppermint cups
Prep Time 30 minutes
Servings 12
Calories 426kcal
Author Karen Kelly

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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