Creamy Chocolate Peppermint Cups

1. 1

   Spray a mini muffin tin with cooking spray. Put in mini muffin cups and spray those. This helps the papers stick to the pan.

2. 2

   Melt 4 ounces of chocolate on low heat. Put a small dollop of chocolate in each tin. Spread around with a straw and make sure to get up the sides. You only need a light covering. Freeze for at least 30 minutes.

3. 3

   For the filling, in the bowl of an electric mixer with the paddle attachment, mix shortening, powdered sugar, peppermint extract and 3 tablespoons crushed candy canes.

4. 4

   Put filling in a plastic bag and cut off the corner. Pipe a small dollop of filling in each muffin cup.

5. 5

   Melt the remaining chocolate over low heat. Using a mini ice cream scooper, add chocolate to each muffin cup, completely covering the creamy filling. Top with remaining candy cane crumbs and freeze for 30 minutes.

6. 6

   Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.