- Level: Easy
- Yield: 12 to 16 small cups or 6 to 8 larger ones
- Nutritional Information Per Serving (1 of 14 servings): Calories 265, Total Fat 22 g, Saturated Fat 13 g, Carbohydrates 21 g, Dietary Fiber 2 g, Sugar 19 g, Protein 1 g, Cholesterol 35 mg, Sodium 5 mg
- Total time: 3 hr (including freezing time)
- Active time: 40 min
Ingredients
- Two 7-ounce bars of dark chocolate (72% cocoa), chopped coarsely
- 1 cup sunflower butter or cinnamon cookie butter
- 1/4 to 1/2 cup confectioners' sugar
Instructions
- Prepare the chocolate base: Delight in slowly melting the chocolate using a double boilerplace a bowl over simmering water and stir gently to prevent burning or sticking along the edges. This rich foundation will make your treats irresistible!
- Line the cups: Arrange 8 to 10 cupcake liners (or 12 to 16 smaller ones) on a baking sheet. Spoon a thin chocolate layer at the bottom of each liner, about 1/4 to 1/2 inch thick, using half of the melted chocolate. Keep the remaining chocolate warm over hot water. Freeze the tray for at least 15 to 20 minutes, up to 4 hours, until the chocolate firms up perfectly.
- Make the butter filling: Drain any excess oil from the sunflower butter. Place the butter (or cinnamon cookie butter) into a medium bowl. Sift in confectioners' sugar (use 1/4 cup if using cookie butter, or 1/2 cup if using sunflower butter), and mix thoroughly with a rubber spatula. Shape the mixture into balls about a tablespoon for big cups and teaspoons for small ones, then gently flatten with your palms. Take the baking sheet from the freezer, place the flattened butter pieces on top of the hardened chocolate, and press lightly. Tap the sheet on the counter a few times to even the layers. Refrigerate for 1 to 12 hours.
- Finish with chocolate topping: Remove the tray from the fridge. Press down any uneven parts gently, then spoon the rest of the melted chocolate to cover the butter layer on all candies. Refrigerate for at least one hour, ideally up to 12 hours, until fully set. Store wrapped in plastic and refrigerated if serving the next day. For white chocolate versions, keep the finished treats frozen as white chocolate softens too much otherwise. Indulge in these creamy, crunchy delights that will wow your taste buds!
Tips for Best Results
- If using white chocolate, always freeze the candy and serve while frozen since it doesn't harden well at room temperature.
- Use chopped white chocolate bars instead of white chocolate chips, as the bars contain cocoa butter which provides better texture compared to the oil in chips.
- For thin cupcake liners, double them up to avoid collapsing or misshapen sides when filled.
- Recommended liner sizes are either 2-by-1 1/4-inch (holding about 1 1/2 ounces) or 1-inch (holding around 3/4 ounce), or a mix of both.
