Dark chocolate mint matcha cups are the ultimate treat for mint chocolate lovers. With a creamy matcha-infused filling wrapped in rich dark chocolate, these cups are as beautiful as they are delicious. They’re simple to make with just five ingredients and are perfect for gifting or indulging in a luxurious snack.
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The subtle earthiness of matcha pairs perfectly with the right amount of refreshing peppermint and decadent chocolate, creating a flavor combination you’ll want to make again and again.
These vibrant treats are ideal for any occasion, from festive holidays to those quiet moments of indulgence. They’re perfect for sharing, but honestly, you might not want to!
If you love earthy dose of matcha powder in these dark chocolate mint cups, you need to try these matcha green tea energy bites. For a chocolate boost definitely dig into these easy recipes, like my fudgy homemade brownies, chocolate fudge tahini cookies or my dark chocolate roasted chickpeas.
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Why You'll Love This Recipe
- Decadent Flavor: The combination of dark chocolate, coconut, and peppermint makes these cups irresistibly indulgent. They remind me of chocolate matcha lattes.
- Simple Ingredients: Only five pantry staples are needed to create these beautiful chocolate cups.
- Festive Treat: Great for holidays like St. Patrick’s Day or Christmas—or as a thoughtful edible gift.
Recipe Ingredients
You'll need the following ingredients to make chocolate matcha mint cups:
Ingredient Notes:
- Dark Chocolate Chips or Bittersweet Chocolate: The base for rich, indulgent cups. Use vegan chocolate if desired.
- Coconut Oil: Ensures the chocolate is smooth and easy to bite into straight from the fridge.
- Unsweetened Shredded Coconut: Blended into a creamy, coconut filling, and adds sweetness with no added sugar. Can be swapped for coconut butter or cashew butter.
- Matcha Powder: Adds subtle earthiness and a vibrant green hue to the filling. If you find match green tea powder too bitter, add a couple of teaspoons of maple syrup to the mixture.
- Peppermint Extract: Provides a refreshing minty flavor similar to fresh mint leaves.
See recipe card below for all ingredients and quantities.
How to Make Matcha Dark Chocolate Mint Cups
- Step 1: Prepare the Chocolate: Line a 12-inch muffin tin with parchment paper liners. Melt the chocolate and coconut oil together over hot water in a double-boiler, a small saucepan, or microwave safe bowl until smooth.
- Step 2: Prepare the Base: Add ½ tablespoon of melted chocolate to each liner, tapping the pan lightly to release air bubbles. Freeze for 10 minutes. Set the rest of the chocolate aside.
- Step 3: Make the Matcha Layer: Blend shredded coconut flakes in a food processor until it becomes creamy, about 8 minutes. This will create a coconut butter filling. Or use coconut butter. Mix with matcha powder and peppermint extract.
- Step 4: Add the Matcha Mixture: Spoon ½ tablespoon of the coconut mixture onto the chocolate layer, flattening it with your fingers and keeping it away from the edges.
- Step 5: Seal with Chocolate: Warm remaining chocolate if needed. Cover the matcha filling with a tablespoon of melted chocolate. Tap the muffin tin again to flatten the chocolate and remove air bubbles. Freeze the cups for 10 minutes, or until completely firm.
- Step 6: Serve: Peel off the liners and enjoy!
Expert Tips
- Choose High-Quality Matcha: Opt for culinary-grade matcha for its vibrant green color and mild flavor. Avoid bitter, lower-quality matcha as it may overpower the mint and chocolate.
- Smooth Coconut Filling: If blending shredded coconut for the filling, the best way is to let your food processor run until the decadent matcha mixture is creamy and well-incorporated. Scrape down the sides as needed for a consistent texture.
- Chill the Coconut Layer: If the matcha coconut mixture is too soft to handle, refrigerate it for a few minutes. This makes it easier to shape and ensures neat layers.
- Add Texture to the Topping: Sprinkle cacao nibs, chopped nuts, extra matcha powder, or a pinch of flaky sea salt on top of the final chocolate layer for added texture and flavor contrast with this guilt-free treat.
- Mini Muffin Tins for Bite-Sized Treats: If you prefer smaller portions, use mini muffin tins instead of standard ones. Adjust the ingredient amounts as needed to fill the smaller cups.
Serving Suggestions
- Festive Treats: Perfect for St. Patrick’s Day, Christmas, or Halloween gatherings.
- Edible Gifts: Wrap in parchment paper and place in a decorative tin, in the fridge, for thoughtful homemade gifts.
- Dessert Pairing: Serve alongside your favorite ice cream like this salted caramel nice cream, or hot matcha latte for a complete treat.
- Snack Time: Enjoy as a midday pick-me-up like these chocolate peanut butter rice crispy treats, or post-dinner indulgence like chocolate covered raspberry bites.
Storage Tips
- Fridge: Store the cups in an airtight container in the refrigerator for up to 3 weeks.
- Freezer: For longer storage, freeze the cups in an airtight container for up to 3 months. Thaw in the fridge before serving.
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📖 Recipe
Dark Chocolate Mint Matcha Cups
Dark chocolate mint matcha cups are the ultimate treat for mint chocolate lovers. With a creamy matcha-infused filling wrapped in rich dark chocolate, these cups are as beautiful as they are delicious. They’re simple to make with just five ingredients and are perfect for gifting or indulging in a luxurious snack.
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Servings: 12 cups
Equipment
- 12-cup muffin tin lined with parchment muffin liners
Ingredients
- 2 cups (360 g) (360 grams) dark chocolate chips, or chocolate chunks
- 2 tablespoons unrefined coconut oil
- 1 ½ cups (139 ½ g) (128 grams) unsweetened shredded coconut, or same weight in coconut butter
- 1 teaspoon matcha green tea powder
- 1 teaspoon peppermint extract
Instructions
- Line a 12-inch muffin tin with parchment paper liners. Melt the chocolate and coconut oil together over hot water in a double-boiler, a small saucepan, or microwave safe bowl until smooth.
- Add ½ tablespoon of melted chocolate to each liner, tapping the pan lightly to release air bubbles. Freeze for 10 minutes. Set the rest of the chocolate aside.
- Blend shredded coconut flakes in a food processor until it becomes creamy, about 8 minutes. This will create a coconut butter filling. Or use coconut butter. Mix with matcha powder and peppermint extract.
- Spoon ½ tablespoon of the coconut mixture onto the chocolate layer, flattening it with your fingers and keeping it away from the edges.
- Warm remaining chocolate if needed. Cover the matcha filling with a tablespoon of melted chocolate. Tap the muffin tin again to flatten the chocolate and remove air bubbles.
- Freeze the cups for 10 minutes, or until completely firm.
- Peel off the liners and enjoy!
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Notes
- Smooth Coconut Filling: If blending shredded coconut for the filling, the best way is to let your food processor run until the decadent matcha mixture is creamy and well-incorporated. Scrape down the sides as needed for a consistent texture.
- Chill the Coconut Layer: If the coconut mixture is too soft to handle, refrigerate it for a few minutes. This makes it easier to shape and ensures neat layers.
- Add Texture to the Topping: Sprinkle cacao nibs, chopped nuts, extra matcha powder, or a pinch of flaky sea salt on top of the final chocolate layer for added texture and flavor contrast with this guilt-free treat.
- Mini Muffin Tins for Bite-Sized Treats: If you prefer smaller portions, use mini muffin tins instead of standard ones. Adjust the ingredient amounts as needed to fill the smaller cups.
- Fridge: Store the cups in an airtight container in the refrigerator for up to 3 weeks.
- Freezer: For longer storage, freeze the cups in an airtight container for up to 3 months. Thaw in the fridge before serving.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
Abby O’Connor says
These were easy to make and so so delicious!! I will definitely be making more of these. Highly recommend!
Jacqui Wilson says
Thanks Abby! I'm so glad you enjoyed them.
Henry says
Love these cups, especially the matcha inside! Definitely can't stop at one!