- 227g good quality dark chocolate (I used 72%), roughly chopped
- 7g (1/2 tablespoon) unsalted butter
- 1½ cups Vanilla Buttercream (replace food coloring with just 2 drops red food coloring); optional
INSTRUCTIONS:
- Line a mini muffin pan with 12 tin foil cupcake wrappers and set aside
- Place chocolate and butter in a medium microwave safe bowl; melt by microwaving the chocolate and butter in 30-second increments and stirring in-between
- Use a teaspoon to coat the bottom of each cup with melted chocolate; place muffin pan in fridge
- Remove pan from fridge and pipe buttercream into center of each cup (about 1 tablespoon)
- Spoon melted chocolate over buttercream and around edges so that coated on all sides
- Chill for one hour in refrigerator before serving; store in refrigerator up to one week
Source: Keep It Sweet Desserts
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