HOMEMADE CHOCOLATE CANDY CUPS - SIMPLE HOMEMADE CHOCOLATES
Dark chocolate candy cups filled with anything you can imagine, nuts, fruits, peanut butter, coconut, caramel, and all dressed up for any occasion.
Provided by Michaela Kenkel
Total Time 10 minutes
Prep Time 10 minutes
Yield 2
Number Of Ingredients 3
Steps:
- Gather your ingredients. Anything you'd like to fill the cups with, or you can simply make them just plain chocolate.
- Line muffin tins with mini muffin liners.
- Place what you'd like to have in the chocolates inside the liners.
- Over low heat in a saucepan, melt the chocolate, stirring constantly. When it's smooth, remove it from the heat and pour it into each cup. The ones that have quite a bit in them, it's a good idea to give them a little stir with a toothpick to get the chocolate to the bottom.
- Let set at room temperature. Store in a cool dry place. No need to refrigerate.
Nutrition Facts : Calories 152 calories, CarbohydrateContent 18 grams carbohydrates, CholesterolContent 2 milligrams cholesterol, FatContent 8 grams fat, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 46 grams sodium, SugarContent 13 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
SOUR CANDY CUPCAKES RECIPE: HOW TO MAKE IT
If you love the pucker of sour candies, then these sour candy cupcakes will be right up your alley. The sour dust sprinkled on top gives you an instant pucker when you first take a bite, but the sweetness soon follows. —Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, lemon juice, eggs, canola oil, gelatin and, if desired, lemon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin and lemon juice; beat until smooth. Frost cupcakes. If desired, in a small bowl, stir together sugar and citric acid; dip cupcakes into sugar mix. Store in the refrigerator.
Nutrition Facts : Calories 384 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 293mg sodium, CarbohydrateContent 54g carbohydrate (45g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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