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).
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 2 tablespoons raw honey
- ¼ teaspoon peppermint extract
- 1 cup dark chocolate (I used 6 ounces dark chocolate chips)
- Flaky sea salt, for sprinkling
Steps
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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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| raw honey | 2 tablespoons | Rp 60.000/kg | Rp 12.000 |
| ¼ teaspoon peppermint extract | - | - | - |
| dark chocolate | 1 cup | - | - |
| Flaky sea salt | - | - | - |
*Estimated market prices, may vary by region
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