These no-bake Chocolate Peppermint Cups are the perfect holiday treat! Few ingredients and whole lotta jolly, these chocolate peppermint cups are fun to eat and perfect for gifting!
I don’t know about you but I am so excited for the holidays! with all the stress we’ve all experienced in 2020 my goal is to have fun, even if things don’t look the same.
Thankfully I am not alone in this, as my kids have already started playing Christmas music and hang the yearly countdown chain, which by the way is so long, you can wrap around Fenway Park… like TWICE!
Jokes aside, I think this is a great time to start baking and trying different recipes, kinda like getting your feet wet. Perhaps this year we have an opportunity to take it slow and enjoy the season fully, which normally it is very hard to do as we all have many holiday commitments and travels.
Speaking of baking, these chocolate peppermint cups actually require NO-BAKING! Which makes them that much more amazing. I love the combination of dark (or milk) chocolate and white chocolate, plus the peppermint crunch makes everything so special and yummy.
These Chocolate Peppermint Cups are incredibly easy to make. Honestly the hardest part is waiting for the chocolate to harden in the fridge (or freezer, if you are that impatient!). After they came out of the mold, they looked so adorable and perfect… don’t you agree?
These chocolate peppermint cups are the perfect sweet treat after a meal. Additionally, in my opinion they make for a gorgeous, delicious and inexpensive gift to teachers, neighbors, relatives, co-workers… literally everyone!
Table of Contents
If you like this recipe check out my new✨ no-bake CHOCOLATE PEPPERMINT MARSHMALLOW CUPS too!
So without further ado, please enjoy this recipe and be sure to SHARE with everyone on your list too!
Layer 1 – milk chocolate
Melt chocolate in microwave or double boiler until creamy and smooth. Scoop about a tbsp into each muffin cup. Refrigerate for minimum of 30 minutes. Alternatively you can freeze for 15 minutes.
Layer 2 – white chocolate
Melt white chocolate in microwave or double boiler until creamy and smooth. Scoop about a tbsp into each muffin cup, on top of milk chocolate. Refrigerate for minimum of 30 minutes. Alternatively you can freeze for 15 minutes.
Layer 3 – peppermint sprinkles
Immediately after step 2 (white chocolate layer) add the peppermint sprinkles or peppermint chunks. Refrigerate for minimum of 30 minutes. Alternatively you can freeze for 15 minutes.
NOTE: In this updated version of my chocolate peppermint cups I used Lily’s baking white chocolate chips and Lily’s baking semi-sweet baking chips for the milk chocolate because they are a healthier version, stevia sweetened, with no added sugar, low-carb, keto-friendly, Fair Trade, gluten-free and non-GMO!!
Other recipes that are holly jolly holiday ready:
Cranberry Orange Cookies – dessert
Chocolate Pecan Cookies – dessert
Ginger Molasses Cookies – dessert
Cranberry Orange Oat Muffins – breakfast
Cranberry Wine Spritzer– drinks
If you make this Chocolate Peppermint Cups recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
BEST Chocolate Peppermint Cups
Equipment
- Muffin Tin
Ingredients
- 9 oz milk chocolate chips
- 9 oz white chocolate chips
- 4 large candy cane, crushed*
- 1/2 tbsp coconut oil
Instructions
- Melt milk chocolate in microwave or a double boiler until creamy and smooth. If microwaving be sure to pause and stir every 15 seconds until completely melted. If using double boiler method, stir often until completely melted
- Scoop about a tbsp of melted milk chocolate into a pepper or silicone muffin mold. You will need 12 muffin molds. Refrigerate for at least 30 minutes or freeze for 15 minutes.
- Repeat step one to melt the white chocolate, but this time add coconut oil. White chocolate tend to dry out fast so the coconut oil will prevent it from hardening too soon.
- Repeat step two and scoop up a tbsp of white chocolate on top of milk chocolate. Imediatelly add crushed peppermint or sprinkles. Refrigerate for at least 30 minutes or freeze for 15 minutes.
Notes
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These are the older images from the original recipe which was published on 11-11-16
Lovely. Need to try this 🙂
Yes definitely! let me know if you like them 🙂
Beyond beautiful!!
Great holiday gifts!
I want to try the peanut butter ones too! 😀
Let me know if you do! thanks so much 🙂
Looks like work of art 🙂
Thank you so much!!
these are so beautiful. I find melting white choco to be tough but yours came out perfect!
The white chocolate definitely has a bit of a different consistency but it turned out just fine 🙂 Thanks so much Natalie!!
These look so gorgeous 🙂 I definitely need to give them a go as little stocking-filler Christmas presents!
That’s a great idea Zoe! I plan on making a ton of these and putting in gift bags (kind like the ones in the picture) to give to family and friends when they stop by… you know there is plenty of those during the Holidays hahah. Thanks so much darling for stopping by 🙂
Make a very similar recipe for Christmas gifts in a brittle ..this seems easier.. with mine I sometimes have trouble with the two chocolate layers separating..ever had this problem.?
Hi Kathy! This method is super easy and quick. Give it a try and let me know. Thanks so much 🙂
Silvia can you tell me what kind of silicon cups you used.
Hi Susan! I have the New York Baking Co. silicone cups. It’s in the body of the post under “product recommendation” but if you cannot find it, here is the link on Amazon http://amzn.to/2gq9zbF
Can you fix with paper cupcake cups. If you don’t have silicone cups.
Yes. If the paper doesn’t detach easily, simple ripe it off. I’ve done it
Should you use some non stick spray if using paper cups?
These look awesome.
you really don’t need to. I never used it and never ran into a problem. Thanks so much!
I just made these this morning as gifts. I bought the LAST 2 packages of silicone baking cups in a store after a bit of a search yesterday. PHEW!! ( no time for an Amazon order) I think using the silicone cups are KEY. The recipe was super easy and fun. I was worried they wouldn’t come out as nice as yours! They did!!!!
I’m glad I bought 2- 12 cup packages of the silicone cups and had 2 cupcake tins. If you’re gonna make these, might as well make a double batch. Hardest part: not licking the spatula of melted chocolate during the process. 😛
My creations below via dropbox
https://www.dropbox.com/sh/sbu0peecpylgi3v/AADFuW2WCERyCA7zPGj3W828a?dl=0
Wow Elaine, yours came out amazing !! Thanks for sharing your beautiful creation and I am so happy you’ve enjoyed it. It just made my day 🙂 Happy Holidays!!
Any tips on the chololate melting? I’m worried about clumping if I don’t work super fast? I’ve had that experience making buckeyes….
Hi Eva! I always melt my chocolate on a double boiler and add a half tbsp of coconut oil to it. I use a rubber spatula to stir until smooth. It never gets clumpy for me this way. Microwave is unpredictable and dries out the chocolate so I don’t like this option.
Hello! If I want to make a larger amount of these and freeze them for an event happening in a few weeks, is that okay? Or is it possible to keep them in the freezer too long (sealed tight, of course!)
Hi Darby! you can definitely freeze them for weeks at a time. I wouldn’t recommend freezing for more than 3 months, but if your event is in a few weeks you should be good. Take it out of the freezer the day before and transfer to the fridge. When I make mine I keep in the fridge for days sometimes over a week. Have fun!
What if any other oil could be used in place of coconut? I do not use it and not wanting to buy for this small amount. Thank you
That will likely work just as well