Happy Friday Reader!

Today's holiday confection...

​Chocolate Peppermint Cups​

Why We Love Them

These are just like a peppermint patty that's cosplaying as a peanut butter cup...and they're so cute!

The center is a cool, peppermint, Oreo-like filling that's laced with crunchy bits of peppermint candy that's then encased in dark chocolate (feel free to use milk chocolate, semi-sweet chocolate or whatever chocolate floats your boat).

These are assembled and chilled in under an hour...what could be dreamier?!

Can We Ship 'Em?

If you want to ship these I recommend tempering the chocolate. King Arthur Baking has a great tempering guide for reference.

Make-Ahead Options

These are a perfect make-ahead treat!

If the chocolate isn't tempered (it's not in the recipe), store them in the fridge in an air-tight container. Set them out on the counter 15 minutes prior to serving.

They'll last in the fridge for about 2 weeks.

More Tips

1. Muffin Liners. You can use any standard muffin liner for the recipe. Don't trim prior to filling with chocolate...it's a disaster. After the cups are finished and have set, then trim the excess muffin liner with some sharp scissors.
2. Flourish. I don't believe that Williams-Sonoma still sells the candy cane sprinkles from the photos. I found these Candy Cane Sprinkles on Amazon. But I also think crushed candy canes, sprinkled along one side, would be so cute!
3. Refined Coconut Oil. Yes, these have veggie shortening in the chocolate (to keep it soft) and shortening in the filling (for those Oreo vibes). Can you substitute with refined coconut oil? Yes, yes you can.

That's it with these, they're so easy, fun and delicious!

As always, leave any questions, comments, recipe notes on the actual recipe post and I'll respond asap. 💗

Happy baking!!

Rebecca's 12 Days of Cookies

​ "Following up on her acclaimed debut, The Cookie Book, writer, photographer, and recipe developer Rebecca Firth tackles cake in her new book. You may have trouble picking which recipe to start with: Chocolate Stout Cake with Champagne Buttercream or a tart, sticky Glazed Tangerine Donut Cake?” ― Epicurious, 25 New Baking Books for Cozy Fall Treats THE CAKE BOOK

​ "Writer, photographer and queen of cookies, Rebecca Firth teases my sweet tooth and I am not mad about it. Love following her and her tempting creations and can't wait to see what she comes up with next." ―Tiffani Thiessen, actress and author of Pull Up a Chair ​ ― Food & Wine, Best Baking Cookbooks to Own Right Now THE COOKIE BOOK