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Dark Chocolate Coconut Cups

These Dark Chocolate Coconut Cups are a decadent, easy-to-make treat combining rich dark chocolate and creamy coconut. Perfect for any occasion!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, No-Bake, Quick, Vegetarian
Servings: 12 servings

Ingredients

  • ½ cup unsalted butter at room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 2 tablespoons cream of coconut
  • pinch salt
  • 1 cup powdered sugar
  • 1 cup sweetened shredded coconut
  • 24 ounces dark chocolate finely chopped
  • ⅓ cup vegetable shortening or refined coconut oil

Instructions

  • Start by placing your silicone or paper cupcake liners in a muffin tin to keep the cups stable while filling.
  • In a double boiler or microwave-safe bowl, combine the finely chopped dark chocolate and vegetable shortening (or refined coconut oil). If using a microwave, heat in 30-second intervals, stirring in between, until melted and smooth.
  • Using a spoon, fill each cupcake liner with a layer of melted chocolate about a third full. Spread the chocolate evenly up the sides of the liner. Reserve some chocolate for the top layer. Refrigerate for about 15 minutes to set.
  • In a mixing bowl, whisk together softened unsalted butter, vanilla extract, coconut extract, cream of coconut, pinch of salt, powdered sugar, and shredded coconut until creamy and well combined.
  • Remove the muffin tin from the fridge and spoon the coconut filling evenly into each chocolate cup, filling almost to the top.
  • Reheat the reserved melted chocolate if needed and pour a layer over each filled cup to cover the coconut filling. Tap the muffin tin gently to smooth the tops.
  • Return the muffin tin to the fridge for at least 30 minutes to allow the chocolate to harden completely. Once set, carefully peel away the liners and enjoy.

Equipment

  • Mixing Bowls
  • Double boiler
  • Microwave-safe bowl
  • Silicone or paper cupcake liners
  • Whisk
  • Spoon or small ice cream scoop
  • Muffin Tin

Notes

  • Ensure the butter is softened for easy mixing and a smooth filling.
  • Adjust powdered sugar to taste for a sweeter filling.
  • Use high-quality dark chocolate for best flavor and texture.
  • For a dairy-free version, substitute vegan butter and dairy-free chocolate.
  • Store in an airtight container in the fridge for up to a week or freeze for longer storage.