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
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Servings: 12
Ingredients
- 12 oz semi-sweet chocolate gluten-free
- 1 cup vegetable shortening I like Spectrum Organic
- 2 ½ cups powdered sugar
- 1 teaspoon peppermint extract
- 3 tablespoon crushed candy canes
- More crushed candy canes for topping.
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.
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.