Easy Dark Chocolate Peppermint Cups

A cool, peppermint Oreo-like filling laced with crunchy bits of peppermint candy is encased in dark chocolate -- a holiday party in your mouth! These are assembled and chilled in under an hour.
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Dark Chocolate Peppermint Cups | Recipe via DisplacedHousewife Rebecca Firth

Look at these Easy Dark Chocolate Peppermint Cups! Yep, just like a peanut butter cup but filled with the most dreamy peppermint cream.

Think like an Oreo or, even better, like Trader Joe’s Candy Cane Joe-Joe’s. I have eaten more Candy Cane Joe-Joe’s than I’ll ever admit. Ever.

Dark Chocolate Peppermint Cups | Recipe via DisplacedHousewife Rebecca Firth

Believe it or not, you can have these Dark Chocolate Peppermint Cups done in under an hour (an hour!), including chill time for the chocolate and the filling. Have everything out and ready and you’ll be done in no time.

I don’t know if you’re catching the vibe of my holiday treats thus far, but everything is pretty quick, easy and no fuss. Which is how I’m feeling about everything holiday as I’ve done zero shopping and still don’t have a tree. Really want to remedy that this week. Wish this for me.

See my full Holiday Cookie Box here!!! Have fun!! xo

Dark Chocolate Peppermint Cups | Recipe via DisplacedHousewife Rebecca Firth

All About Peppermint Cup Ingredients

CHOCOLATE

You can use either semi-sweet or a darker, less sweet chocolate, depending on your taste. You’re going to place 1 tablespoon of chocolate in the bottom of the cupcake paper and then set it in the fridge for 15-ish minutes to set.

So there’s going to be some sit-around-and-wait time for the chocolate. I find when I just keep the chocolate bowl over the pot of warm water (with the burner turned off), the chocolate stays liquid enough for the whole procedure.

Stir it periodically to keep it fluid. If it starts to firm up a bit, turn the burner back on low to loosen it up a bit.

PEPPERMINT

You can use those cute round peppermint candies or candy canes for this. Depending on what candy cane you use, your filling will look more or less pink.

I used these Hammond Candy Canes for this and it turned out quite pink (and I quite liked it). But those candy canes are a bit pricey, so I typically use these instead.

You can get these latter candies year round making this a perfect January-to-December treat, as it should be.

SHORTENING

I use the shortening in both the chocolate and the filling. It’s great for the chocolate as it keeps it soft…I don’t want it crisp in these.

For the filling it’s great as it lends a bit of an Oreo-filling vibe which I love so. I have seen people sub in some coconut oil, in a one-to-one ratio, in both the filling and the outer chocolate shell. 

Dark Chocolate Peppermint Cups | Recipe via DisplacedHousewife Rebecca Firth

LINERS

Use regular muffin liners for these. Prior to serving, you can trim the the sides of the liner down a bit so it looks like a more traditional peanut butter cup situation.

You might be tempted to trim the liners before you make the cups and let me just tell you, it doesn’t work. The futzing with the liner will make the creases become less uniformed and un-crisp.

I don’t know if ‘un-crisp’ is a word…but it works here and we’re committing to it.

TEMPERING

There is nothing tempered here because tempering drives me insane. But more importantly, we don’t want the chocolate to have any snap.

We stash them in the fridge and they’ll last for several weeks in an air-tight container. To serve, I like them after 10-15 minutes of time at room temperature. 

SHIPPING

This is not an ideal cookie to ship as they’re happier when stored chilled.

FLAIR

So many options for flourish on these beauties. I usually put crushed peppermint candies over the tops but I have to say, I like the sprinkles.

All of the sprinkles featured here are from Williams-Sonoma (not sponsored ;)). They’re from this holiday sprinkle kit here.

Let’s make some delicious Chocolate Peppermint Cups, shall we?

Dark Chocolate Peppermint Cups | Recipe via DisplacedHousewife Rebecca Firth

More Holiday Desserts

I love making holiday treats! Here are some more holiday cookies and desserts to keep you busy: Vegan Chocolate Peppermint Cookies, Peppermint Brownies Recipe, Super Simple Cranberry Tarts (with a cheese option…think melty brie 🤤), Salted Caramel Pumpkin Cheesecake, Dulce de Leche Baci Kisses, Chocolate Orange Meringues, Five Spice Snickerdoodles and Peppermint Bark Cookie Bars. Enjoy!

Let’s make some easy Dark Chocolate Peppermint Cups!

Rebecca Firth

Dark Chocolate Peppermint Cups | Recipe via DisplacedHousewife Rebecca Firth

Easy Dark Chocolate Peppermint Cups

A cool, peppermint Oreo-like filling laced with crunchy bits of peppermint candy is encased in dark chocolate — a holiday party in your mouth! These are assembled and chilled in under an hour.
5 from 2 reviews
Print Save Rate
Course: Dessert
Keyword: Chocolate, Peppermint, Dessert, Baking
Servings: 12 Cups

Ingredients

For the Chocolate

  • 2 Β½ cups (300 g) dark chocolate, coarsely choppedΒ 
  • 3 tablespoons (39 g) vegetable shortening
  • 2 tablespoons (10 g) unsweetened dark Dutch-processed cocoa powder
  • 1 teaspoon (4 g) real vanilla extract
  • 1/3 teaspoon (2 g) sea salt

For the Peppermint Filling

  • 3/4 cup (98 g) powdered sugar
  • 2 tablespoons (28 g) unsalted butter (room temperature)
  • 2 tablespoons (26 g) vegetable shortening
  • 4 teaspoons (20 g) milk
  • 1/2 teaspoon (2 g) peppermint extract
  • 2 tablespoons (16 g) finely crushed peppermint candies

For the Garnish

  • Additional crushed peppermint candies or sprinkles

Instructions

  • In a regular size muffin tin, place 12 fluted muffin liners.
  • In a medium, heat-safe bowl add the chocolate, shortening, cocoa powder, vanilla and sea salt and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water come to a boil. Stir frequently until melted and smooth and then turn off the heat. Fill each muffin liner with 1 tablespoon of melted chocolate and place the muffin tin in the fridge for at least 20 minutes to set up.
  • In a small bowl, thoroughly blend together the powdered sugar, butter, shortening, milk and peppermint until smooth. Stir in the crushed peppermint candies until evenly distributed and set the bowl in the freezer to firm a bit. Once chilled through, roll 1 heaping teaspoon of the peppermint filling into a ball and press down to form a flat disc. Place one disc on top of the chocolate in the center of each muffin liner and then cover with an additional 1 tablespoon of melted chocolate. Tap the muffin tin on the counter to smooth the chocolate over the top. Set in the fridge for 4 minutes. Once the chocolate is not quite set (but firmed up a bit) sprinkle each cup with either crushed peppermint candy or sprinkles. Place in the fridge to firm up and set out for 5-10 minutes prior to serving.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

Comments

Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating




8 Comments

  • Jessica December 11, 2019 at 4:43 PM

    These look amazing! What can I use as an alternative to vegetable shortening (I’m in the UK). Thank you!!

    Reply
    • Rebecca Firth December 11, 2019 at 4:54 PM

      Hi! I haven’t made them with coconut oil, but I’ve seen people use that in similar recipes. Let me know how it goes and have fun! xox

      Reply
  • Sally Beth December 11, 2019 at 5:37 AM

    5 stars
    They are gorgeous! What a great idea.

    Reply
    • Rebecca Firth December 11, 2019 at 5:39 AM

      Thank you so much! Sprinkles make everything prettier!! ;)
      xo

      Reply
  • Julia December 11, 2019 at 5:17 AM

    5 stars
    This looks so splendid. I cannot wait to try out the recipe.
    Julia

    Reply