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BEST Chocolate Peppermint Cups

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!
Prep Time25 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, dessert, Peppermint Bark
Servings: 12 cups
Author: Silvia

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

*substitute for peppermint sprinkles