Creamy Chocolate Peppermint Cups

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 tsp Peppermint extract
  • 2 1/2 cups Powdered sugar
  • 12 oz Semi-sweet chocolate, gluten-free
  • 1 cup Vegetable shortening

• Desserts

  • 3 tbsp Candy canes

Found on seasonalcravings.com

Description

Ingredients

• 12 oz semi-sweet chocolate (gluten-free)
• 1 cup vegetable shortening (I like Spectrum Organic)
• 2½ cups powdered sugar
• 1 tsp peppermint extract
• 3 tbsp crushed candy canes
• More crushed candy canes for topping.

Directions

• Spray a mini muffin tin with cooking spray.
• Put in mini muffin cups and spray those. This helps the papers stick to the pan.
• Melt 4 oz of chocolate on low heat.
• Put a small dollop of chocolate in each tin. Spread around with a straw and make sure to get up the sides. You only need a light covering. Freeze for at least 30 minutes.
• Make filling: In the bowl of an electric mixer with the paddle attachment, mix shortening, powdered sugar, peppermint extract and crushed candy canes.
• Put filling in a plastic bag and cut off the corner. Pipe a small dollop of filling in each muffin cup.
• Melt the remaining chocolate over low heat.
• Using a mini ice cream scooper, add chocolate to each muffin cup, completely covering the creamy filling.
• Top with candy cane crumbs and freeze for 30 minutes.
• Store in refrigerator.