Addicting mocha cups. This sweet and luscious treat will definitely impress your friends and family. Nobody will guess these cups are GF, paleo, vegan, naturally sweetened, oil-free and filled with the most decadent mocha cream you’ll ever taste.
4.5ozor 120 grams of your favorite chocolate -I used 70%
½cupdates -about 80 - 85 grams or 3 oz
1shotespresso, at room temperature -about ¼ cup
1tsppure vanilla extract
Pinch of sea salt
Place chocolate and coconut oil, if using, in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
Spoon a little over a tsp of melted chocolate into each cupcake liner. Gently tilt and spin the cups to coat the sides. Don’t go all the way up, just coat about ¾ of the liner height.
Refrigerate the cups for 10 minutes.
In the meantime, add filling ingredients to a high-speed blender and blend until a smooth cream forms. You might need to stop a few times to scrape down the sides. Be patient, it will be worth it.
(This next part is optional, you can totally skip it, but I like thicker sides) Remove the cupcake liners from the fridge and try to coat the sides with a second layer of melted chocolate. Tilt and add ½ - 1 tsp of chocolate to the sides and spin. Using a small spoon might help you spread the chocolate as it will harden quickly because the liners are cold. Refrigerate for another 5 minutes.
Remove the cupcake liners from the fridge and spoon the filling into the chocolate cups. Use the back of a spoon to flatten it.
Spoon the rest of the chocolate on top of each cup. Make sure it spreads evenly.
Refrigerate for about an hour.
Enjoy these magical cups!
Store leftovers in the fridge for up to 10 days.
*Skip if you are on an oil-free diet. Coconut oil is not essential, it just helps the chocolate melt smoothly and it makes it a bit softer (70% chocolate can be quite hard). But it’s not necessary at all.