Coffee Hazelnut Butter Cups
Vegan coffee-infused chocolate cups with a luscious hazelnut butter filling, giving you sweet, creamy, and energized in one bite.
Ingredients
- Vegan dark chocolate – 1 ½ cups chopped
- Coconut oil – 1 tbsp to help that silky melt
- Hazelnut butter – ½ cup smooth and sassy
- Maple syrup – 2 tbsp for just enough sweetness
- Espresso powder – 1 ½ tsp bold like your eyeliner
- Vanilla extract – 1 tsp for balance
- Pinch of salt – optional but highly encouraged
Instructions
- Melt chocolate with coconut oil in a microwave-safe bowl. Stir every 30 seconds until glossy and smooth.
- Line muffin tin with cupcake liners. Add 1 tsp melted chocolate to each and spread up the sides.
- Freeze for 10 minutes until firm. Sip coffee and feel accomplished.
- Mix hazelnut butter, maple syrup, espresso powder, vanilla, and salt in a bowl until creamy and dramatic.
- Spoon 1 tsp filling into each chocolate cup. Flatten gently.
- Cover with remaining melted chocolate. Tap tray like it owes you money to level.
- Chill for 15 minutes or until set. Remove from liners and serve with confidence.
Notes
Nutritional Values (Per Serving)
- Calories: 165
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 9%
- Magnesium: 6%
- Vitamin E: 4%
- Copper: 5%
- Folate: 3%
Extra Notes / Tips
- Want crunch? Add crushed hazelnuts to the filling like a rebel.
- Use silicone molds if you like your life mess-free.
- Sub espresso with decaf if you’re just here for flavor, not drama.
- Let them sit at room temp 5 minutes before eating for max creaminess.
- Store in the fridge, unless you like melted regret.