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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Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: peppermint cups

Prep Time: 30

Total Time: 30

Servings:

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

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

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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