Chocolate Stuffed Easter Cups (Anytime of the Year)

easter cups

Easter is just a few weeks away and I have not even thought of what I want to cook this year. The one thing that I have decided on is my chocolate stuffed easter cups. I don’t bother much with making or buying desserts for easter since the kids get tons of chocolate in their easter baskets. However, this year, I plan on buying more things they need vs buying extra candy. I am also thinking of not doing an easter egg hunt this year. Playing it by ear for now!

Chocolate Stuffed Easter Cups

My favorite store bought candy is Reese’s Peanut Butter cups and Kit Kats. I know, I know, that is 2 not 1. I came up with this recipe, exactly a year ago, around Easter. It was the very beginning of the pandemic. I was definitely craving something with chocolate and I used what I had in my pantry since we could only go out for what we needed. These cups are now a fun sweet to make throughout the year. Even though these chocolate stuffed easter cups can be made anytime of the year, I am gearing it as an easter dessert. For one, I came up with the idea right around easter and two, these cups look like chocolate nests!

Homemade Chocolate Cups

I enjoy making my own peanut butter cups versus purchasing them in store. They taste less sugary, as I use natural peanut butter. Natural peanut butter contains just salt and peanuts. It tastes just like regular peanut butter without the sugar. The only difference is that natural peanut butter needs to be stirred, as the oil accumulates at the top. Peanut butter with sugar is firm and sometimes easier to spread. You can also control the sweetness of these chocolate cups by choosing semi sweet, dark or even a higher % of cacao chocolate.

Anyway, I wanted to try something a bit different. I made milk chocolate peanut butter cups with sliced walnuts and raisins. OMG! They were amazing! You can buy peanut butter cups, chocolate covered raisins and chocolate covered nuts but never thought to make it as a trio, stuffed with all three!

Making These Easter Cups

Put your cupcake liners in the cupcake pan. Trim the end of the piping bag or zip lock bag and start drizzling chocolate into each cup. Add some sliced almonds, a small scoop of peanut butter and some raisins or craisins. Stick the pan in the freezer for about 3 minutes. This helps the chocolate and toppings harden a bit and will make it easier to finish layering the rest of the chocolate on top. Remove the cupcake pan from the freezer and drizzle the rest of the chocolate into each cup and refreeze for about 10 minutes or so.

Easy and mess free! The secret is to cut the piping bag tip very small to get small drizzles of chocolate, resembling a bird’s nest! This makes 8 chocolate cups. Serving size, 2 per person.

Chocolate Stuffed Easter Cups

Recipe by Azilde ElizabethCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

5

minutes
Total time

20

minutes

Chocolate stuffed easter cups to have for easter but delicious to have any day!

Ingredients

  • 1 1/2 cups of milk chocolate chips

  • A handful of sliced almonds

  • 2 tbs of peanut butter

  • Box of Raisins or Craisins

  • Piping bag

  • Cupcake Pan

  • 8 Cupcake liners

Directions

  • Boil some water in a small pan. That should take a few minutes. While the water is heating up, take your chocolate chips and pour them into your piping bag* (see notes).
  • Once your water is boiled, turn the heat off and put your pipping bag in the water and keep rotating every few seconds until chocolate is fully melted.
  • Put your cupcake liners in the cupcake pan. Trim the end of the pipping bag or zip lock bag and start drizzling chocolate into each cup. Add some sliced almonds, a small scoop of peanut butter and some raisins or craisins.
  • Stick the pan in the freezer for about 3 minutes. This helps the chocolate and toppings harden a bit and will make it easier to finish layering the rest of the chocolate on top.
  • Remove the cupcake pan from the freezer and drizzle the rest of the chocolate into each cup and refreeze for about 10 minutes or so and they are ready to eat!

Notes

  • Note: only use this method if you are using a frosting pipping bag, otherwise your bag will melt.
  • IF you don’t have a pipping bag put another pan over the pan with boiled water and pour your chocolate chips. Stir a few times to evenly distribute the chocolate for melting. Then pour your chocolate into a zip lock bag.

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Happy Easter!

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6 thoughts on “Chocolate Stuffed Easter Cups (Anytime of the Year)

  1. Yummy. I gave up sugar treats and alcohol for March. After a week of cravings I seem to have got over the need for chocolate which has surprised me. I have hidden my favourite chocolate treats in a drawer for Easter. Maltesers are my favourite and Malteser Bunnies at Easter.

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