Muffin Tin Peppermint Cups

Course: Dessert, Snack

Cuisine: Christmas, North American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 312kcal

Author: Lord Byron's Kitchen

If you can melt chocolate, you can easily make these Muffin Tin Peppermint Cups! A layer of melted milk chocolate is followed by a layer of white melted chocolate and topped with a generous amount of crushed red and white candy canes. Decadent and rich, these festive treats are both fun to prepare and to eat!

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Ingredients

2 cups milk chocolate chips
2 cups white chocolate chips
1/2 cup crushed candy canes

Instructions

Line a 12-cavity muffin tin with paper liners and set aside.
Place the milk chocolate chips into a microwave-safe bowl. Microwave on medium in 30-second intervals, stirring well with a rubber spatula between each interval until the chocolate is creamy and smooth.
Evenly distribute the melted chocolate among the 12 paper-lined muffin tin cavities. Using a cookie scoop can help make this process easier and cleaner.
Set the muffin tin in the fridge for 20 minutes.
Next, place the white chocolate chips into a microwave-safe bowl. Microwave on medium in 30-second intervals, stirring well with a rubber spatula between each interval until the chocolate is creamy and smooth.
Evenly distribute the melted white chocolate among the 12 paper-lined muffin tin cavities, pouring it right on top of the set milk chocolate.
Immediately distribute the crushed candy canes over all 12 of the chocolates.
Set aside at room temperature for one to two hours or until the chocolate has hardened.
Remove the paper muffin tin liner from the peppermint cups. Package and store at room temperature.

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