This was a miniature
chocolate cup filled with Jameson's whiskey and Caye Coffee liqueur, topped with a Bailey's whipped cream and chocolate covered coffee beans.
They are a little
chocolate cup filled with coconut and coconut oil «butter» and can be flavored however you'd like.
They are a little
chocolate cup filled with coconut and coconut oil «butter» and can be flavored however you'd like.
Chocolate cups filled with almond butter (or sunbutter) and paleo marshmallows.
This stunning dessert may take a little effort, but the payoff — edible
chocolate cups filled with a smooth espresso - chocolate mousse and drizzled with raspberry sauce — is well worth it.
White
chocolate cups filled with chewy (espresso) caramel is the perfect treat for any sweet tooth!
Low carb dark
chocolate cups filled with dairy - free coconut milk caramel.
Not exact matches
First, we enjoy a variety of traditional pastries from our Hispanic heritage like Quesitos (cheese
filled pastries) with a
cup of coffee or hot
chocolate.
These nut - butter
filled chocolate cups are the perfect treat for you Easter baskets.
Fold in
chocolate chips and
fill 18 muffin
cups about 3/4 full.
for the
chocolate molasses
filling: 30 grams (1/4
cup) corn or tapioca starch 66 grams (1/3
cup) sugar 25 grams (3 tablespoons) cocoa powder 1/4 teaspoon salt 600 grams (2 1/2
cups) almond milk 2 teaspoons molasses 112 grams (4 ounces) bittersweet
chocolate, chopped
I took a chewy peanut butter cookie recipe, used peanut butter
cups instead of
chocolate chips, then sandwiched them together with peanut butter
filling.
Try other
fillings in these versatile cookie
cups besides the
chocolate cream.
Chocolate Filling 12 ounces (340 grams) semisweet chocolate, finely chopped 1 cup (240 ml) heavy cream 2 large eggs 3 tablespoons granulated sugar 1 tablespoon all - purpose flour 1/4 teas
Chocolate Filling 12 ounces (340 grams) semisweet
chocolate, finely chopped 1 cup (240 ml) heavy cream 2 large eggs 3 tablespoons granulated sugar 1 tablespoon all - purpose flour 1/4 teas
chocolate, finely chopped 1
cup (240 ml) heavy cream 2 large eggs 3 tablespoons granulated sugar 1 tablespoon all - purpose flour 1/4 teaspoon salt
Ingredients 1 1/4
cup finely chopped salted peanuts (for the
filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini
chocolate chips (or finely chopped semi sweet
chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet
chocolate finely chopped
™ refrigerated
chocolate chip cookies into cute, cream -
filled dessert
cups.
Coated with good quality semi-sweet or dark
chocolate, these dairy - free
chocolate pumpkin butter
cups have a creamy, soft
filling with pure pumpkin, warm spices, vanilla, and your choice of creamy ingredients (see my original and nut - free options — all are scrumptious!).
So besides the Mint
Chocolate Chip Cookie Cups I made, I also tried my own flavor combo and made a raspberry filling to go with the chocolate cookie cups, with a fresh raspberr
Chocolate Chip Cookie
Cups I made, I also tried my own flavor combo and made a raspberry
filling to go with the
chocolate cookie cups, with a fresh raspberr
chocolate cookie
cups, with a fresh raspberry on top.
If desired, sprinkle 1/4
cup miniature semisweet
chocolate chips over the
filling before baking.
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4
cup (1-1/2 pkgs)
Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring
Chocolate Graham Crackers (crushed) 1/3
cup Margarine (melted)
Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2
cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4
cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring
Chocolate Chips topping: 1/4 C. mini
chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring
chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
Place one piece of mini
chocolate chip cookie dough into each muffin
cup and flatten slightly (each
cup should be
filled almost halfway).
After almond butter has been dropped into each
cup, pour the remaining half of the
chocolate until
filled to the top and almond butter is covered.
Distribute the melted
chocolate into the 12 muffin tins, only barely
filling the bottom of each
cup.
I weighed the sugar by
filling a small coffee
cup and comparing it to the 200 grams of
chocolate in a second mug, «Now, is this 25 % heavier, or only 20 %?»
Filling 1/4
cup butter, softened and cut into bits 1 to 1 1/2
cup brown sugar 2 to 3 tsp cinnamon 1 1/2
cup walnuts, coarsely chopped 1/2
cup golden raisins 1/2
cup chocolate chips (optional) 1 egg
For
filling 3/4 pound milk
chocolate, roughly chopped 1-1/2
cups heavy cream Maldon sea salt and crushed pretzels, for serving
For the
filling: 3/4
cup heavy cream 1/4
cup whole milk 8 ounces bittersweet (60 - 70 %)
chocolate, finely chopped 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves ⅛ teaspoon ground nutmeg 2/3
cup pumpkin purée 1/4
cup brown sugar 1/4 teaspoon salt 1 tablespoon bourbon (or 1 teaspoon vanilla extract) cocoa (optional)
Couple of observations: the avocados definitely flavored the
filling so I melted about 1/4
cup dark
chocolate and added to the
filling.
Fill a 1/4
cup measuring
cup with the
chocolate mixture and carefully pour into the popsicle molds.
Cookie Dough
Filling 1
cup butter, softened 1
cup brown sugar 1/2
cup sugar 1/4
cup milk 2 tsp vanilla 2 1/2
cups flour 1 tsp salt 1
cup chocolate chips (mini)
Instead of gingersnaps, I'm thinking of using this to
fill chocolate cups and drizzeling with salted caramel sauce.
Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2
cup unsalted butter, melted 1
cup sugar 1/3
cup cocoa powder 2 eggs 1/2 tsp pure vanilla extract 1/4 tsp salt 1/2
cup all - purpose flour 2 packages of Little Debbie
Chocolate Chip Mini Muffins, frozen Directions: Preheat oven to 350 degrees and
fill cupcake pan with paper liners.
FOR THE
FILLING 2/3
cup sugar 1/4
cup cornstarch 1/2 teaspoon salt 4 large egg yolks 3
cups whole milk 5 ounces fine - quality bittersweet
chocolate (not unsweetened), melted 2 ounces unsweetened
chocolate, melted 2 tablespoons unsalted butter, softened 1 teaspoon vanilla
Fill some of the
cups with the banana mixture till almost full
cup while
filling a few half way to the
cup, drop a few
chocolate chips or nuts and cover it with the mixture until almost full.
Filling 1 1/2
cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans) 5 dates, pitted 1 tbsp coconut oil 2 shots / 1/4
cup / 60 ml strong coffee 1/3
cup / 80 ml plant milk of choice (like rice, oat, soy or almond milk) 3,5 oz / 100 g dark
chocolate (70 %)
Resembling an amped - up peanut butter
cup, the peanut butter
filling is partially dipped into
chocolate to look like the nuts of the buckeye tree.
Filling 1 x 200g pkt good - quality dark
chocolate, coarsely chopped 250 ml (1
cup) thickened cream 2 eggs, lightly whisked
Chocolate ganache won't
fill each
cup completely so do not worry.
If you love bite sized desserts, these mini
chocolate cookie
cups filled with blackberry mousse are perfect for you.
Creamy peanut butter
filling is sandwiched between
chocolate meringues, creating a flavor reminiscent of
chocolate - peanut butter
cups.
ingredients CAKE BARS: 1 and 3/4
cups all - purpose flour 3/4
cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2
cups granulated sugar 1/2
cup brown sugar 1
cup sour cream 1/3
cup water 2 teaspoons vanilla extract 1/2
cup vegetable oil 3 large eggs cooking spray
FILLING: 3/4
cup milk (chilled) 2 tablespoons cornstarch 1/2
cup unsalted butter (softened) 1/2
cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt
CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Ko
CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet
chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Ko
chocolate chips 1
cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3
cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
for the
filling: 1/2
cup whipping cream 1/3
cup + 2 teaspoon sugar, divided 20 ounces cream cheese (2 1/2 blocks) 1 jar Reese's peanut butter
chocolate spread (13 ounces) 2 teaspoons vanilla 1
cup Reese's peanut butter
cups, chopped
6 — Now, take your
chocolate fudge out of the fridge or freezer (they should be nice and set by now), top each
chocolate cup with 1/2 a tsp of your strawberry coconut butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the
filling down into the
chocolate cups.
for the cookie dough
filling: 2-1/2
cups all purpose flour 1 tsp salt 1
cup vegan butter, at room temperature 3/4
cup granulated sugar 3/4
cup brown sugar, packed 1 tsp vanilla 1/3
cup soy or almond milk 1
cup vegan
chocolate chips
Munching on these
chocolate and almond -
filled biscotti with a
cup of freshly brewed tea.
CHOCOLATE CREAM
FILLING 1/2
cup vegan butter Earth Balance Organic Whipped Buttery Spread 3/4
cup plus 2 Tablespoons unsweetened cocoa power Ah!
Make
filling by melting 2
cups of
chocolate chips with 1
cup sweetened condensed milk, and 2 tablespoons of butter.
FOR THE
FILLING: 1/3
cup nonhydrogenated margarine, such as Earthbalance 1/3
cup nonhydrogenated shortening 21/2 to 3
cups confectioners» sugar 2 teaspoons vanilla extract For the
chocolate icing: 1/3
cup plain soy milk 4 ounces bittersweet or semisweet
chocolate, chopped 2 tablespoons pure maple syrup or confectioners» sugar
Once all of the mini muffin
cups are
filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each
chocolate filled and lined
cup.
I've been making peanut butter
cups for 20 years and my trick is to use a Turkey baster to distribute the melted
chocolate into the muffin papers first then put the
filling in and do it again for the tops.