ADVERTISEMENT

Chocolate Peppermint Cups

Chocolate Peppermint Cups
YIELDS
36 servings
ADVERTISEMENT

Ingredients

Crust

¼
cup unsweetened coconut
¼
cup sugar
¾
cup all purpose flour
½
cup chocolate cookie crumbs
¼
cup cocoa powder, sifted
¼
tsp fine salt
½
cup unsalted butter, cut into pieces and chilled
3
large egg yolks
1
tsp vanilla extract

Filling

2
egg whites
3
cup icing sugar, sifted
1
tsp peppermint extract
ADVERTISEMENT

Directions

Step 1

For the crusts, preheat oven to 350 degrees F.

Step 2

Pulse coconut, sugar, flour, cookie crumbs, cocoa and salt in a food processor (just to grind the coconut a bit). Add butter and pulse until crumbly. Add yolks and vanilla and pulse until dough just starts to come together.

Step 3

Spoon a tablespoonful of dough into each cup of an ungreased mini-muffin tin. Press dough firmly to pack and bake for 15 minutes. Allow to cool while preparing filling.

Step 4

Beat egg whites until foamy, then slowly add in 2 ½ cups icing sugar on low speed. Add peppermint extract and increase speed to high. Beat for 3 minutes, until filling has body, but is still soft. Adjust with additional icing sugar, if needed.

Step 5

Spoon or pipe a tablespoonful of filling into cooled shells and let set in an airtight container for at least 2 hours before serving.

Rate Recipe

My rating for Chocolate Peppermint Cups
ADVERTISEMENT