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These chocolate mint matcha butter cups are so fun to make and one of my takes on the classic Resses peanut butter cup. I’ve been a peanut butter cup fan since I was a little kid and they are my favorite candy to this day. While peanut butter and chocolate are undoubtedly an amazing combo, I love the combo of mint and chocolate just as much. Similarly to a scoop of mint chocolate chip ice cream, these matcha cups give you a taste of rich chocolate and cooling mint. Not gonna lie these are so addictive! But with the amount of superfoods packed into them, I think it’s okay.
Chocolate Mint Matcha Butter Cups Ingredients
Dairy-Free Chocolate: This recipe calls for dairy free chocolate; I like to use Hu Kitchen chocolate because it is paleo-friendly and I also love Enjoy Life chocolate for another dairy free option. If you don’t have a preference or allergy to dairy, feel free to use any kind of chocolate you’d like.
Coconut Oil: Coconut oil is used when melting the chocolate for the matcha cups to make it extra runny and easier to bit into once the matcha cups are done. I always add coconut oil to my melted chocolate and also love how it gives the chocolate an extra shine.
Coconut Butter: If you’ve never used coconut butter before, it is very similar to coconut oil but has a texture closer to any other nut butter. It doesn’t have much of a taste but works perfectly for this recipe in order to assume the mint flavor. I don’t recommend a substitute unless you are okay with a nutty and minty flavor; cashew butter would most likely be the best substitute.
Collagen Powder: The collagen powder in this recipe helps thicken the matcha filling and also provides some extra protein to the matcha cups. I haven’t tested a substitute for the collagen but you could try an unflavored protein powder as a substitute or just use coconut flour for a similar texture.
Matcha Powder: Matcha powder is key to getting that beautiful green color in the centers of these cups. You don’t need a lot of it, just two teaspoons will be all you need to get a little kick of antioxidants and caffeine. I don’t recommend any substitutes.
Maple Syrup: Maple syrup is used to sweeten the matcha filling. Matcha can be a bit bitter and the maple syrup helps take away some of that bitterness. You can of course omit the maple syrup for a lower sugar option with less sweetness in the filling.
Peppermint Extract: The best way to get the mint flavor in the matcha filling is to use peppermint extract. I have not tried this recipe using fresh mint and assume that it would not work as well as the extract. You can find peppermint extract at most grocery stores.
How To Make Chocolate Mint Matcha Butter Cups
Step One: Begin by adding the chocolate chips and coconut oil to a large microwave-safe bowl. Microwave the chocolate in 30-second increments, stirring between each one, until it is completely melted.
Step Two: Line a muffin tin with twelve muffin liners and pour half of the chocolate into each one evenly. The chocolate layer should be very thin, no higher than ~1/4 inch. Transfer the muffin tin to the refrigerator and let chill for 15 minutes to harden.
Step Three: While the chocolate hardens, prepare the matcha filling by mixing the coconut butter, collagen powder, matcha powder, maple syrup and peppermint extract together in a small bowl until it is a uniform paste-like substance.
Step Four: Remove the muffin tin from the refrigerator and carefully spoon the matcha filling onto each one in even amounts. Use your fingers to press down on the filling and completely cover each cup.
Step Five: Return the muffin tin to the refrigerator for a few minutes to allow the filling to harden up a bit and reheat the melted chocolate if necessary to bring it back to liquid.
Step Six: Top off the cups evenly with another thin layer of chocolate (you may not need to use all 2 cups of melted chocolate) and return to the refrigerator one last time for 15 more minutes. When the chocolate on top has hardened, the matcha cups are ready to enjoy and can be refrigerated for up to seven days.
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CHOCOLATE MINT MATCHA BUTTER CUPS
12
servings30
minutesGluten, Free, Dairy Free, Paleo
Ingredients
2 cups dairy-free chocolate chips
2 tbsp coconut oil
1/2 cup coconut butter
1/4 cup collagen powder
2 tsp matcha powder
2 tbsp maple syrup
2 tsp peppermint extract
Directions
- Begin by adding the chocolate chips and coconut oil to a large microwave-safe bowl. Microwave the chocolate in 30-second increments, stirring between each one, until it is completely melted.
- Line a muffin tin with twelve muffin liners and pour half of the chocolate into each one evenly. The chocolate layer should be very thin, no higher than ~1/4 inch. Transfer the muffin tin to the refrigerator and let chill for 15 minutes to harden.
- While the chocolate hardens, prepare the matcha filling by mixing the coconut butter, collagen powder, matcha powder, maple syrup and peppermint extract together in a small bowl until it is a uniform paste-like substance.
- Remove the muffin tin from the refrigerator and carefully spoon the matcha filling onto each one in even amounts. Use your fingers to press down on the filling and completely cover each cup.
- Return the muffin tin to the refrigerator for a few minutes to allow the filling to harden up a bit and reheat the melted chocolate if necessary to bring it back to liquid.
- Top off the cups evenly with another thin layer of chocolate (you may not need to use all 2 cups of melted chocolate) and return to the refrigerator one last time for 15 more minutes. When the chocolate on top has hardened, the matcha cups are ready to enjoy and can be refrigerated for up to seven days.
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