The Bitch is Back…and she’s bringin’ Chocolate Buttermint Cups

Tonight is the night. After one loooooong, miserable week of being put on insta-mute without warning or explanation, I can finally get back to my regularly scheduled programming!! This calls for chocolate.

I’m a biiiiiig fan of chocolate and mint together. I love mint-chocolate-chip ice cream, I’m always making mint-chocolate-chip green smoothies, and if you’ve ever been a guest in my home, you know I like to leave little chocolate-covered mints on your pillow. But my fave is the Nordstrom Cafe mints. Anytime I go there and they bring those little chocolate-covered buttermint sticks with the bill, I rejoice. I don’t care if I’m completely stuffed, I’ll still rip that lil guy open right then and there and savor every last morsel. Now that I no longer live within a ten-mile radius of three different Nordstroms from which to choose, if I want to get a chocolate buttermint fix on the regular, I’ve gotta make it myself.

Except I made it better. And gooier. And just basically mind-blowing-er. You take a bite and rich, creamy, buttery, mildly minty filling ooooooozes from the confines of its salted chocolate prison. It’s IN. sane. Try it. Just trust.

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Chocolate Buttermint Cups

My ode to the delightful little after-dinner treat that is the chocolate-coated buttermint.

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Courses

Sweets

Servings

chocolate cups MetricUS Imperial

Ingredients

• Chocolate Shell:
• 1/4 cup vegan dark chocolate chips I used Enjoy Life brand
• 1 tbsp coconut oil I used Nutiva brand
• Filling:
• 1 tbsp cashew butter I used Artisana Organics brand
• 2 tsp Nutiva buttery flavor coconut oil
• a few drops of peppermint extract
• tiny drizzlet of maple syrup
• Maldon sea salt flakes for topping

Courses Sweets Servings chocolate cups MetricUS Imperial Ingredients Chocolate Shell: 1/4 cup vegan dark chocolate chips I used Enjoy Life brand 1 tbsp coconut oil I used Nutiva brand Filling: 1 tbsp cashew butter I used Artisana Organics brand 2 tsp Nutiva buttery flavor coconut oil a few drops of peppermint extract tiny drizzlet of maple syrup Maldon sea salt flakes for topping

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Instructions

1. First, I joined the cashew butter, buttery coconut oil, peppermint extract and maple syrup together as one, stirring it all together into one little blob of buttery, mildly minty numminess.
2. Then, I melted the chocolate chips and coconut oil in a small bowl in the microwave for about 45 seconds. Then, I stirred it all together until it was one big, melty bowl of chocolate-y goodness.
3. I lined a muffin tin with two muffin liners and spooned a little chocolate into each little cup, just enough to cover the bottoms. Then, I split up the filling between the two cups, then spooned the remaining chocolate on top of each little glob of filling.
4. I sprinkled a little flaked sea salt on top of each cup (gotta have the salty with the sweet - it MAKES the whole thing), then I set the tin in the fridge and went about my biz for the day.
5. Then, as usual, I waited until my boys went to sleep so I could stuff my face in peace, no sharing required.