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
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 2 cups (360 grams) dark chocolate chips or chocolate chunks
- 2 tablespoons unrefined coconut oil
- 1½ cups (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.2 cups dark chocolate chips, 2 tablespoons unrefined coconut oil
- 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.1½ cups unsweetened shredded coconut, 1 teaspoon matcha green tea powder, 1 teaspoon 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.
- Re-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.
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