Dark Chocolate Coconut Cups
I love recipes that are straightforward, reliable, and give you that homemade candy-shop feeling with no drama. These Dark Chocolate Coconut Cups fit that bill. They’re simple to make, portable, and a perfect make-ahead treat when you want something chocolatey and coconut-forward.
The texture is what sells these: a creamy, buttery coconut center wrapped in glossy dark chocolate. You don’t need tempering skills or special ingredients beyond what’s listed, and the process mostly involves chilling and patience. Follow the steps and plan for three short chill periods, and you’ll have neat, uniform cups every time.
Your Shopping Guide
Shop for the basics with an eye on chocolate quality. A good dark chocolate (around 60–70% cacao) will give depth without being too bitter, but choose what you enjoy eating on its own. Buy finely chopped bars or chop your own from a block — it melts more smoothly than chips.
For the filling, cream of coconut (not coconut milk) and sweetened shredded coconut are the two players that determine sweetness and texture. Make sure your butter is truly at room temperature so it creams easily. If you want to avoid vegetable shortening, refined coconut oil is listed as an alternative for the coating and works well if you prefer a more coconut-forward flavor.
Ingredients
- ¼cup(56.75g)unsalted butter,at room temperature — provides richness and helps bind the coconut filling for a smooth, scoopable texture.
- ½teaspoon(0.5teaspoon)vanilla extract — rounds and lifts the overall flavor of the coconut center.
- ½teaspoon(0.5teaspoon)coconut extract — amplifies coconut character; a little goes a long way.
- 2tablespoonscream of coconut — adds moisture and a soft, creamy mouthfeel to the filling (different from coconut milk).
- pinchof salt — balances sweetness and brightens the chocolate and coconut flavors.
- 1½cups(180g)powdered sugar — sweetens and helps the filling hold shape once chilled.
- 1cup(90g)sweetened shredded coconut — the main texture element; it defines the coconut bite in the center.
- 24ounces(680.39g)dark chocolate,finely chopped — the coating; quality here makes a noticeable difference in taste and snap.
- ¼cup(51.25g)vegetable shortening,or refined coconut oil — thins the melted chocolate so it pours and sets glossy; choose refined coconut oil if you prefer coconut flavor.
Dark Chocolate Coconut Cups: From Prep to Plate
- Line a mini-muffin tin with paper liners and set aside. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, beat the 1/4 cup (56.75 g) unsalted butter with an electric mixer on medium speed until smooth.
- Add 1/2 teaspoon vanilla extract, 1/2 teaspoon coconut extract, 2 tablespoons cream of coconut, and a pinch of salt; beat until combined.
- Gradually add 1 1/2 cups (180 g) powdered sugar, mixing until fully incorporated. Stir in 1 cup (90 g) sweetened shredded coconut until evenly distributed.
- Use a heaping teaspoon to scoop the coconut mixture onto the parchment-lined baking sheet, making mounds roughly the size of a mini-muffin cavity. Slightly flatten each mound so it will sit flat in a muffin cup. Refrigerate the coconut patties on the baking sheet for about 30 minutes to firm.
- While the patties chill, place 24 ounces (680.39 g) finely chopped dark chocolate and 1/4 cup (51.25 g) vegetable shortening (or refined coconut oil) in a microwave-safe bowl. Melt on 50% power in 30-second increments, stirring after each increment, until the chocolate is completely smooth and pourable.
- Using a small cookie scoop or a couple teaspoons, spoon a thin layer of melted chocolate into the bottom of each paper-lined mini muffin cup to cover the base. Tap the tin gently to level the chocolate. Refrigerate the chocolate-lined tin until the chocolate base is set, about 30 minutes.
- Remove the chilled coconut patties and the chocolate-lined tin from the refrigerator. Place one coconut patty into the center of each chocolate-lined muffin cup and press gently to seat it on the chocolate base.
- If the melted chocolate has firmed, return it to the microwave at 50% power in 30-second increments, stirring after each, until pourable. Spoon melted chocolate over and around each coconut patty so the patty is fully enclosed; smooth the tops as needed.
- Refrigerate the filled cups until the chocolate is fully set, about 30 minutes.
- Store the finished dark chocolate coconut cups in the refrigerator or freezer for up to 1 month.
Why It Works Every Time
There are a few practical reasons this method consistently gives good results. First, creaming the butter with extracts and cream of coconut creates a soft, cohesive base that powdered sugar can stabilize. The powdered sugar absorbs moisture and firms the mixture without making it gritty.
Chilling twice is critical. The first chill firms the coconut patties so they hold their shape when placed into chocolate. The second chill ensures the chocolate sets evenly around the filling. Finally, adding a small amount of shortening or refined coconut oil to the chocolate lowers its viscosity, letting it coat and smooth over the patties cleanly.
Swap Guide
Keep swaps conservative so you don’t change the structural behavior of the recipe.
- Dark chocolate percentage — stick with dark chocolate but experiment within the 55–70% range to adjust bitterness and sweetness to taste.
- Coating fat — the recipe already lists vegetable shortening or refined coconut oil; either works to thin the melted chocolate. Choose refined coconut oil for a slight coconut aroma.
- Extracts — the combination of vanilla and coconut extract is intentional. If you prefer a cleaner coconut note, slightly reduce the vanilla and keep the coconut extract as written.
What’s in the Gear List
- Mini-muffin tin — creates the classic cup shape and portion size.
- Paper liners for mini cups — make removal easy and keep cups neat.
- Baking sheet and parchment paper — for chilling the coconut patties without sticking.
- Electric mixer (hand or stand) — speeds up creaming the butter and mixing the filling.
- Microwave-safe bowl and spatula — for gently melting and stirring chocolate.
- Small cookie scoop or teaspoons — ensures uniform coconut patties.
- Refrigerator (or freezer) — necessary for the multiple chilling steps.
Problems & Prevention
Most common issues and quick fixes
- Filling too soft — refrigerate the coconut patties longer (up to 45 minutes) before placing them in the chocolate-lined cups.
- Chocolate too thick or grainy after melting — warm at 50% power in short increments and stir thoroughly between heats. If chocolate seizes, a small extra splash (about 1/2 teaspoon) of the listed shortening or refined coconut oil can smooth it back.
- Uneven tops or air pockets — spoon chocolate slowly over the patty and use the back of the spoon to coax chocolate into gaps. Tap the tin lightly to bring any trapped air to the surface.
- Chocolate bloom (white streaks) after storage — keep the cups cold and avoid temperature swings between the fridge and room temperature; bloom affects appearance, not safety.
Customize for Your Needs
These cups are naturally portable and make a thoughtful gift. For a slightly firmer center, chill the patties a bit longer before enrobing. To make bite-size truffles, form smaller patties and reduce chilling time accordingly. Want a showier top? After the chocolate sets but before fully hardened, press a small sprinkle of shredded coconut on top so it adheres.
Cook’s Commentary
I make these when I want a quick chocolate fix that feels special. The steps are repetitive but forgiving — you can reheat and smooth the chocolate more than once without disaster. Use a good-quality dark chocolate you enjoy because it’s the largest component by weight and the flavor will shine. I also like to prepare the coconut patties ahead and freeze them on the parchment sheet before tempering the chocolate; that shortens the active assembly time on the day I plan to enrobe them.
Save for Later: Storage Tips
Store the finished dark chocolate coconut cups in an airtight container in the refrigerator for up to 1 month, or in the freezer for longer-term storage. If frozen, let them thaw in the refrigerator for 15–30 minutes before serving to avoid condensation on the chocolate surface. Keep them cool and avoid leaving them at room temperature for extended periods so the chocolate maintains its snap and gloss.
Popular Questions
How long do they keep?
Refrigerated or frozen for up to 1 month, as noted in the recipe. They’re best within the first two weeks for peak texture.
Can I make the coconut patties ahead?
Yes. Chill them on the parchment-lined sheet until firm, then cover and refrigerate. You can also freeze the patties for faster handling when you’re ready to enrobe them.
What if the chocolate sets too hard to spoon over the patties?
Gently reheat at 50% power in the microwave in 30-second bursts, stirring between each burst until pourable again.
Hungry for More?
If you like these cups, try switching up the chocolate percentage or adding a tiny pinch of flaky sea salt on top after the chocolate goes on — it’s a classic contrast. Keep experimenting with portion sizes and presentation; they scale well for parties and gift boxes. When you make a batch, save one for yourself and a few to share. You’ll appreciate the reward of a reliable recipe you can repeat with confidence.
Dark Chocolate Coconut Cups
Ingredients
Ingredients
- 1/4 cup 56.75 gunsalted butter, at room temperature
- 1/2 teaspoon 0.5 teaspoonvanilla extract
- 1/2 teaspoon 0.5 teaspooncoconut extract
- 2 tablespoonscream of coconut
- pinchof salt
- 1 1/2 cups 180 gpowdered sugar
- 1 cup 90 gsweetened shredded coconut
- 24 ounces 680.39 gdark chocolate, finely chopped
- 1/4 cup 51.25 gvegetable shortening, or refined coconut oil
Instructions
Instructions
- Line a mini-muffin tin with paper liners and set aside. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, beat the 1/4 cup (56.75 g) unsalted butter with an electric mixer on medium speed until smooth.
- Add 1/2 teaspoon vanilla extract, 1/2 teaspoon coconut extract, 2 tablespoons cream of coconut, and a pinch of salt; beat until combined.
- Gradually add 1 1/2 cups (180 g) powdered sugar, mixing until fully incorporated. Stir in 1 cup (90 g) sweetened shredded coconut until evenly distributed.
- Use a heaping teaspoon to scoop the coconut mixture onto the parchment-lined baking sheet, making mounds roughly the size of a mini-muffin cavity. Slightly flatten each mound so it will sit flat in a muffin cup. Refrigerate the coconut patties on the baking sheet for about 30 minutes to firm.
- While the patties chill, place 24 ounces (680.39 g) finely chopped dark chocolate and 1/4 cup (51.25 g) vegetable shortening (or refined coconut oil) in a microwave-safe bowl. Melt on 50% power in 30-second increments, stirring after each increment, until the chocolate is completely smooth and pourable.
- Using a small cookie scoop or a couple teaspoons, spoon a thin layer of melted chocolate into the bottom of each paper-lined mini muffin cup to cover the base. Tap the tin gently to level the chocolate. Refrigerate the chocolate-lined tin until the chocolate base is set, about 30 minutes.
- Remove the chilled coconut patties and the chocolate-lined tin from the refrigerator. Place one coconut patty into the center of each chocolate-lined muffin cup and press gently to seat it on the chocolate base.
- If the melted chocolate has firmed, return it to the microwave at 50% power in 30-second increments, stirring after each, until pourable. Spoon melted chocolate over and around each coconut patty so the patty is fully enclosed; smooth the tops as needed.
- Refrigerate the filled cups until the chocolate is fully set, about 30 minutes.
- Store the finished dark chocolate coconut cups in the refrigerator or freezer for up to 1 month.
Equipment
- Mini Muffin Tin
- Paper liners
- Baking Sheet
- Parchment Paper
- Medium Bowl
- Electric Mixer
- Microwave-safe bowl
- small cookie scoop
- teaspoons
- Refrigerator
Notes
Nutritional values are based on one cup
