FOOD

Chocolate Cups 4 Ways

We're reinventing the classic PB cup you love with delicious flavors like Lucky Charms, cookie dough and more.

FOOD

Chocolate Cups 4 Ways

We're reinventing the classic PB cup you love with delicious flavors like Lucky Charms, cookie dough and more.

Ingredients

  • Nonstick cooking spray
  • 33 ounces white chocolate chips
  • 1 cup Lucky Charms cereal, marshmallows only
  • Food coloring: pink, green, blue, purple, red

Steps

  1. Lightly grease a muffin pan with nonstick cooking spray, blotting any pools of oil with a paper towel. Set aside.
  2. In a large stainless steel mixing bowl set over a pot of barely simmering water (making sure that the bottom of the bowl does not touch the water), melt white chocolate until smooth.
  3. Using a 2 tablespoon measure, pour the melted chocolate into the bottom of each mold (only fill 8). Place into the refrigerator to set for 10 minutes.
  4. Remove the muffin pan from the refrigerator. Add 1 tablespoon of marshmallows into the center of each mold.
  5. Top with 2 tablespoons of melted chocolate, making sure to cover the marshmallows. Use the back of a spoon to smooth the surface if necessary.
  6. Gently squeeze one drop of food coloring onto each mold. Use a wooden skewer to create a decorative swirl.
  7. For added effect, you can crumble some of the remaining marshmallows on top.
  8. Refrigerate for 30 minutes until set.
  9. Use a small offset spatula to remove the chocolate cups from the mold. Store at room temperature.

Ingredients

  • Nonstick cooking spray
  • 28 ounces bittersweet chocolate, roughly chopped
  • 2 tablespoons unsalted butter, divided
  • 1/4 cup creamy, salted peanut butter, cold
  • 6-ounce Butterfinger candy bar, chopped

Steps

  1. Lightly grease a muffin pan with nonstick cooking spray, blotting any pools of oil with a paper towel. Set aside.
  2. In a large stainless steel mixing bowl set over a pot of barely simmering water (making sure that the bottom of the bowl does not touch the water), melt chocolate until smooth. Stir in butter until fully incorporated.
  3. Using a 2 tablespoon measure, pour the melted chocolate into the bottom of each mold. Place into the refrigerator to set for 10 minutes.
  4. Remove the muffin pan from the refrigerator. Add 1 teaspoon of peanut butter into the center of each mold. Top with 1 teaspoon of Butterfingers. Top with 2 tablespoons of melted chocolate, making sure to cover the filling. Use the back of a spoon to smooth the surface if necessary. Add a sprinkle of Butterfingers on top.
  5. Refrigerate for 30 minutes until set.
  6. Use a small offset spatula to remove the chocolate cups from the mold. Store at room temperature.

Ingredients

  • 28 ounces milk chocolate
  • 2 tablespoons unsalted butter, divided
  • 1/4 cup cold, salted, crunchy almond butter
  • 1/4 cup cold, strawberry preserves
  • 1/4 cup roasted, lightly salted almonds, finely chopped

Steps

  1. Lightly grease a muffin pan with nonstick cooking spray, blotting any pools of oil with a paper towel. Set aside.
  2. In a large stainless steel mixing bowl set over a pot of barely simmering water (making sure that the bottom of the bowl does not touch the water), melt the chocolate until smooth. Stir in butter until fully incorporated.
  3. Using a 2 tablespoon measure, pour the melted chocolate into the bottom of each mold. Place into the refrigerator to set for 10 minutes.
  4. Remove the muffin pan from the refrigerator. Add 1 teaspoon of almond butter into the center of each mold. Top with 1 teaspoon of strawberry preserves, then top with 2 tablespoons of melted chocolate, making sure to cover the filling. Use the back of a spoon to smooth the surface if necessary. Add a sprinkle of chopped almonds on top.
  5. Refrigerate for 30 minutes until set.
  6. Use a small offset spatula to remove the chocolate cups from the mold. Store at room temperature.

Ingredients

  • 24 ounces dark chocolate
  • 2 tablespoons unsalted butter, at room temperature, divided
  • 1/2 cup store-bought chocolate chip cookie dough, cold
  • Flake salt, such as Maldon, for garnish

Steps

  1. Lightly grease a muffin pan with nonstick cooking spray, blotting any pools of oil with a paper towel. Set aside.
  2. In a large stainless steel mixing bowl set over a pot of barely simmering water (making sure that the bottom of the bowl does not touch the water), melt chocolate until smooth. Stir in butter until fully incorporated.
  3. Using a 1 teaspoon measure, pour the melted chocolate into the bottom of each mold. Place into the refrigerator to set for 10 minutes.
  4. Remove the muffin pan from the refrigerator. Add 1 teaspoon of cookie dough into the center of each mold. Top with 2 tablespoons of melted chocolate, making sure to cover the filling. Use the back of a spoon to smooth the surface if necessary. Add a sprinkle of flaked sea salt on top.
  5. Refrigerate for 30 minutes until set.
  6. Use a small offset spatula to remove the chocolate cups from the mold. Store at room temperature.