Mocha Almond Butter Cups (Print Version)
# Ingredients:
→ Chocolate Shell
01 -
1 cup coconut oil, melted
02 -
¾ cup cocoa powder
03 -
3-6 tablespoons natural sweetener (maple syrup, honey, or agave)
04 -
1½ - 2½ teaspoons instant espresso powder
→ Filling
05 -
⅔ cup no-stir almond butter
→ Topping
06 -
Flaked sea salt (optional)
# Instructions:
01 -
Start by lining a standard 12-cup muffin tin with paper cupcake liners. The liners make it easy to remove your almond butter cups once they're set and help maintain their pretty shape.
02 -
In a 4-cup measuring cup or medium bowl with a pour spout, whisk together the melted coconut oil and cocoa powder until completely smooth. Add your chosen sweetener (start with 3 tablespoons and taste, adding more if desired) and the instant espresso powder. Whisk vigorously until the mixture is glossy and all ingredients are fully incorporated. The espresso powder gives these cups that distinctive coffee flavor that pairs so beautifully with the almond butter.
03 -
Pour approximately 2 tablespoons of the mocha chocolate mixture into each lined muffin cup to create the base. Be careful not to use more than half of your total chocolate mixture, as you'll need the remainder to cover the almond butter. Gently tap the muffin tin against your counter to help the chocolate settle into an even layer.
04 -
Drop 2-3 teaspoons of almond butter into the center of each chocolate base. The almond butter should form a small mound in the middle, leaving some chocolate visible around the edges. Using no-stir almond butter is crucial here for a clean, creamy center that won't separate.
05 -
Pour the remaining chocolate mixture over each almond butter center, making sure to completely cover the almond butter. If any almond butter is peeking through, you can gently press it down with the back of a spoon before adding the final chocolate layer, or add a bit more chocolate to cover completely.
06 -
If desired, sprinkle each cup with a small pinch of flaked sea salt—this optional step adds a wonderful flavor contrast that elevates the whole treat. Place the muffin tin in the refrigerator for about 3 hours or in the freezer for 45 minutes to an hour, until the cups are completely firm.
07 -
Once set, carefully remove the cups from the liners. For the cleanest removal, let them sit at room temperature for 2-3 minutes after taking them out of the refrigerator. Store any leftover cups in an airtight container in the refrigerator, where they'll keep beautifully for at least two weeks—though they're so delicious, they rarely last that long!
# Notes:
01 -
These mocha almond butter cups are a sophisticated twist on traditional peanut butter cups, perfect for coffee lovers and those with dietary restrictions.
02 -
The richness of the dark chocolate combined with the subtle coffee flavor creates a perfect balance with the creamy almond butter center.
03 -
For the best texture and flavor experience, allow the cups to sit at room temperature for 2-3 minutes before enjoying.