
These little chocolate cups are a genuinely exciting treat — cool peppermint, rich dark chocolate, and a juicy burst of fresh strawberries and blueberries tucked inside with crunchy walnuts and almonds. Every single ingredient here is whole and straightforward, which means no hidden flavor enhancers or processed additives to worry about. The sweetness comes entirely from maple syrup and ripe fruit, so the flavor is clean and bright rather than cloying. Melting the chocolate with just a touch of coconut oil gives the shells a glossy, snappy finish that looks far more impressive than the effort involved. Building the cups in a silicone mini muffin pan is a clever trick — no special equipment needed, and they pop out cleanly once set. A pinch of flaky sea salt on top pulls everything together and makes the chocolate taste even deeper. These are the kind of bite-sized desserts that disappear fast, so you might want to make a double batch.
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Place the chopped dark chocolate and coconut oil in a small saucepan over the lowest heat setting, stirring constantly until the chocolate is fully melted and smooth, about 3–4 minutes. Remove from heat and stir in 1/2 tsp peppermint extract.
Using a small spoon or pastry brush, coat the inside of each cavity of a 24-cup silicone mini muffin pan with a thin, even layer of the melted chocolate, working it about 3/4 of the way up the sides. Reserve the remaining melted chocolate for sealing the cups. Refrigerate the pan for 10 minutes, until the chocolate shells are firm to the touch.
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