Nutmeg Free Peppermint Cocoa Fruit & Nut Cups
These little chocolate cups are the kind of treat that looks like it came from a fancy confectionery but comes together with a silicone muffin pan and a handful of real ingredients. A shell of melted dark chocolate — spiked with peppermint extract and coconut oil for a glossy, snappy finish — gets packed with fresh strawberries, blueberries, walnuts, almonds, and a drizzle of maple syrup before being sealed and chilled into a perfect bite. The cool mint threading through both the chocolate and the fruit-and-nut filling ties everything together in a way that feels festive without being over the top. Warm spices like nutmeg can sneak into chocolate-based desserts through spice blends or pre-made mixes, but every ingredient here is straightforward and easy to verify, so there's no guesswork involved. The combination of juicy fruit, crunchy nuts, and bittersweet chocolate means you get texture and flavor in every single bite. A finishing pinch of flaky sea salt on top is optional but genuinely worth it. Pop them out of the mold, pile them on a plate, and watch them disappear.
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Learn more →Ingredients
8 servings
For the chocolate cups
- 7 oz dark chocolate (>70% cacao), roughly chopped
- 1 tsp coconut oil
- ½ tsp peppermint extract
For the filling
- ¾ cup fresh strawberries, hulled and finely diced
- ½ cup fresh blueberries, halved
- ½ cup walnut halves, roughly chopped
- ⅓ cup whole raw almonds, roughly chopped
- 1 tbsp maple syrup
- ¼ tsp peppermint extract
- 1 pinch fine sea salt
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
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.
- 2
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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