Mint Cups

Mint Cups
Yield: 2 dozen


  • 1/2 pound semisweet chocolate, chopped
  • 2 cups sifted confectioners sugar
  • 1/2 cup (1 stick) butter
  • 1 tablespoon peppermint schnapps
  • 1 teaspoon mint extract
  • 3 drops green food coloring
  • 1/4 cup melted white chocolate, tinted green

Make It

1. Melt semisweet chocolate in microwave-safe bowl in microwave oven on high 1 minute; stir. Continue to microwave in 30-second increments, stirring, until smooth. Pour about 1 teaspoon melted chocolate into each of twenty-four 3/4-inch paper or foil confection cups.

2. Using small paintbrush, brush chocolate evenly up sides of cups. Reserve remaining chocolate; chill cups.


3. Beat confectioners' sugar, butter, schnapps, extract and food coloring until smooth. Transfer filling to plastic bag; snip corner, leaving 1/4-inch opening. Pipe 1 teaspoon filling into each cup, filling any air pockets. Chill 15 minutes.

4. Remelt reserved chocolate if solid. Let cool slightly. Top off cups with chocolate until even and smooth. Chill until firm. Drizzle with 1/4 cup melted white chocolate, tinted green. Store in airtight container in cool, dry place for up to 1 week. Makes 2 dozen.