Name: Coconut Chocolate Cups Recipe
Ingredients: 1 ½ cups (300g) High-Quality Dark Chocolate Chips or Chopped Bar (at least 60-70% cacao): The star of the outer shell. Using good quality dark chocolate provides a rich, intense flavour that beautifully contrasts the sweet coconut filling. Higher cacao content often means less sugar and a deeper chocolate taste. You can use semi-sweet if you prefer a slightly sweeter shell.; 2 tablespoons Virgin Coconut Oil (divided): This is essential for creating a smooth, glossy chocolate shell that sets well but isn’t brittle. It also adds a subtle coconut aroma. We’ll use one tablespoon for the chocolate and one for the filling. Ensure it’s virgin or unrefined for the best coconut flavour.; 1 ½ cups (150g) Unsweetened Shredded Coconut (fine or medium shred): The heart of the filling. Unsweetened allows you to control the sweetness level, and a finer shred often creates a smoother, more cohesive filling texture. Avoid desiccated coconut that’s too powdery.; ¼ cup (60ml) Pure Maple Syrup or Honey: The primary sweetener for the coconut filling. Maple syrup offers a lovely caramel note and keeps the recipe vegan (if using maple syrup), while honey provides a classic sweetness. Adjust slightly based on your preference.; 1 teaspoon Pure Vanilla Extract: Enhances both the chocolate and coconut flavours, adding warmth and depth to the filling. Always opt for pure vanilla extract over imitation for the best taste.; Pinch of Fine Sea Salt: A small amount balances the sweetness in the filling and subtly intensifies the chocolate flavour. Don’t skip this – it makes a difference!

Ingredients

Scale

Creating these delightful treats requires surprisingly few ingredients, focusing on quality for the best flavour and texture. Here’s what you’ll need:

1 ½ cups (300g) High-Quality Dark Chocolate Chips or Chopped Bar (at least 60-70% cacao): The star of the outer shell. Using good quality dark chocolate provides a rich, intense flavour that beautifully contrasts the sweet coconut filling. Higher cacao content often means less sugar and a deeper chocolate taste. You can use semi-sweet if you prefer a slightly sweeter shell.
2 tablespoons Virgin Coconut Oil (divided): This is essential for creating a smooth, glossy chocolate shell that sets well but isn’t brittle. It also adds a subtle coconut aroma. We’ll use one tablespoon for the chocolate and one for the filling. Ensure it’s virgin or unrefined for the best coconut flavour.
1 ½ cups (150g) Unsweetened Shredded Coconut (fine or medium shred): The heart of the filling. Unsweetened allows you to control the sweetness level, and a finer shred often creates a smoother, more cohesive filling texture. Avoid desiccated coconut that’s too powdery.
¼ cup (60ml) Pure Maple Syrup or Honey: The primary sweetener for the coconut filling. Maple syrup offers a lovely caramel note and keeps the recipe vegan (if using maple syrup), while honey provides a classic sweetness. Adjust slightly based on your preference.
1 teaspoon Pure Vanilla Extract: Enhances both the chocolate and coconut flavours, adding warmth and depth to the filling. Always opt for pure vanilla extract over imitation for the best taste.
Pinch of Fine Sea Salt: A small amount balances the sweetness in the filling and subtly intensifies the chocolate flavour. Don’t skip this – it makes a difference!

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Instructions

Follow these simple steps to create your own batch of irresistible Coconut Chocolate Cups. Patience during the chilling phases is key!

Prepare Your Liners: Arrange 12 standard-sized paper or silicone cupcake liners in a muffin tin. Using a muffin tin helps the cups maintain their shape as they set. Silicone liners are great for easy removal, but paper works perfectly fine.
Melt the Chocolate (Base Layer): In a microwave-safe bowl, combine 1 cup (200g) of the dark chocolate chips/chunks and 1 tablespoon of the coconut oil. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is almost completely melted and smooth. Be careful not to overheat or scorch the chocolate. Alternatively, use a double boiler: place the bowl over a saucepan of gently simmering water (ensure the bottom of the bowl doesn’t touch the water) and stir until melted and smooth.
Create the Chocolate Base: Spoon approximately 1 to 1.5 tablespoons of the melted chocolate mixture into the bottom of each cupcake liner. Use the back of the spoon or gently swirl the muffin tin to spread the chocolate evenly across the base. Aim for a layer thick enough to hold the filling but not overly thick.
Chill the Base: Place the muffin tin in the freezer for about 10-15 minutes, or in the refrigerator for 20-30 minutes, until the chocolate base is firm to the touch. This prevents the filling from mixing with the base layer.
Prepare the Coconut Filling: While the chocolate bases are chilling, prepare the filling. In a medium bowl, combine the 1 ½ cups (150g) unsweetened shredded coconut, ¼ cup (60ml) maple syrup or honey, the remaining 1 tablespoon of coconut oil (melt it if it’s solid), 1 teaspoon pure vanilla extract, and the pinch of fine sea salt. Stir everything together thoroughly until the coconut is evenly coated and the mixture clumps together slightly. Taste and adjust sweetness if desired (add a touch more syrup/honey if needed).
Add the Filling: Once the chocolate bases are firm, remove the muffin tin from the freezer/refrigerator. Spoon the coconut filling evenly among the 12 cups, placing it directly onto the set chocolate base. Gently press the filling down with the back of a spoon or your fingers to create a relatively flat, compact layer. Ensure you leave a small space around the edge for the top chocolate layer to seal the cup.
Melt the Remaining Chocolate (Top Layer): Melt the remaining ½ cup (100g) of dark chocolate using the same method as in step 2 (microwave or double boiler). If the chocolate seems too thick, you can add another teaspoon of coconut oil, but it’s often not necessary for the top layer.
Top the Cups: Carefully spoon the remaining melted chocolate over the coconut filling in each cup. Use the back of the spoon to spread it evenly, ensuring it reaches the edges of the liner to completely encase the coconut filling and seal the cup. Gently tap the muffin tin on the counter a few times to smooth out the tops.
Optional Decoration: If desired, while the top chocolate layer is still wet, you can sprinkle a little extra shredded coconut, sea salt flakes, or even some cacao nibs on top for decoration and texture.
Final Chill: Place the completed Coconut Chocolate Cups back into the refrigerator (preferred for final setting) for at least 30-60 minutes, or into the freezer for 15-20 minutes, until the chocolate is completely firm. The refrigerator helps prevent the chocolate from becoming overly hard or cracking compared to freezing for extended periods.
Serve or Store: Once fully set, gently peel away the paper liners (if used) or pop the cups out of the silicone liners. Your homemade Coconut Chocolate Cups are ready to be enjoyed! Store leftovers as recommended in the tips section.

Nutrition

Serving Size: one normal portion
Calories: 300
Sugar: 18g
Fat: 22g
Carbohydrates: 25g
Protein: 4g