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Homemade Chocolate Cups

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Yes, this is a repost for you long time readers. But it’s a good one!

I love chocolate cups. You know, like the peanut butter cups you can buy at the store.

 Chocolate cups are part of my edible baskets. Along with the cookies, and breads, mini cakes, and hard candies. Yes, you do become diabetic when you receive my gift baskets. (obviously that is a joke). But cups, cups are deliciously messy and aggravates the parents when their children dive into them.

In all honesty, this is not the cheapest gift to make or give. Save this for those you really like, ~wry grin~. It might be cheaper to buy a batch at the local store, however will not taste as good.

So let’s make them, shall we?

for 8 chocolate cups you will need

4 squares semi-sweet baking chocolate
2 squares bitter sweet baking chocolate

For the one I am picturing (peanut butter), you will need the following ingredients for your filling.

1/2 jar marshmallow fluff
1 teaspoon vanilla extract
4 tablespoons creamy peanut butter
1-2 tablespoons sugar (depends on your taste)
enough heavy cream to thin it out as needed

Over a very low heat, mix together all the filling ingredients. Stir as not to burn.

Melt the chocolate.

Place some muffin liners into a muffin tin. Drop a tablespoon or more into the bottom of the liners. Using the back of your spoon, push the chocolate half way up the sides. Make sure you leave some on the bottom.

By the heaping tablespoon, drizzle your filling into the chocolate lined muffin liner.

Almost to the top of your chocolate. Then using a pastry brush, brush the tops with your chocolate.
Chill for a few hours. They hold up well at room temp after they have been chilled.
You will have left over filling, I add dark brown sugar to the mix to create a caramel flavor or light brown sugar for the peanut butter cookie taste.
Other fillings and instructions:
Chocolate Irish Cream filling (mousse)
(Raw egg warning)
4 ounces dark chocolate, chopped
3 eggs, separated
1 tablespoon Irish cream liqueur
3/4 cup whipped cream
1/4 cup marshmallow fluff

Melt the chocolate, then set aside to cool. Beat the egg yolks and stir in the melted chocolate along with the Irish cream. Fold in half the whip cream and the fluff.

In a separate bowl, beat the egg whites until stiff peaks form. Fold into the chocolate mix.

Twinkie type Filling.

2 teaspoons boiling water
1/4 teaspoon salt
2 cups marshmallow fluff
1/2 cup butter
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Mix the water and salt in a bowl and allow to cool. In a separate bowl, beat the marshmallow fluff, butter, powdered sugar, and vanilla until well combined and light. Beat in the salt water until the mixture is fluffy.

Salted Caramel cream filling
1/2 cup sugar, divided
2 tablespoons water
2 tablespoons plus 2 teaspoons cream
2 egg whites
pinch of salt
1/2 cup butter, softened
1/2 teaspoons vanilla extract

Put 1/4 cup of sugar and water in saucepan over medium-high heat. Do not stir, but swirl the saucepan gently. It will bubble itself into a deep amber color. Remove immediately from heat and add cream, carefully. Stir until smooth and set aside.

Place the egg whites, salt, and 1/4 cup sugar in a heatproof bowl over a pot of simmering water. Whisk until the sugar dissolves and mixture reaches 140 degrees. Transfer to bowl of standing mixer.

Beat on high until stiff peaks form. Add butter a tablespoon at a time, and continue beating on medium. Reduce speed to low, add vanilla extract, and then caramel you just made (you may need to rewarm the caramel in the microwave for 10 seconds at a time until it is workable, not burning hot). Beat for 4-5 minutes. Do not over beat this at any time, it will end up the consistency of butter if your do.

Tuaca Cream Filling

1/2 cup heavy whipping cream
1/2 cup marshmallow fluff
4 oz white chocolate, finely grated
3 tablespoons Tuaca

Scald the cream. Pour hot cream over the chocolate and fluff (in a bowl of course)/ Allow it to sit for about 3 minutes. Stir until smooth. Mix in the Tuaca. Chill for 2 hours. Then beat on a medium setting until the mixture feels and looks whipped.

peppermint patty
(dark chocolate cup is best for this)

2 cups powdered sugar
1 1/2 tablespoons softened butter
2 tsp peppermint extract
1/4 tsp vanilla extract
2 tablespoons heavy cream

In a blender, cream together the sugar, butter, extracts, and the cream on low speed until combines, increase speed to medium-high and beat for 1-2 minutes until mixture holds together very well and is creamy.

Using a teaspoon, roll the candy into small balls and flatten them on the waxed paper with the palm of your hand. Repeat for remaining candies Place on the base of your chocolate cup, then cover.


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