Ingredients

The following ingredients have 10 Servings
  • ~1 cup Coconut Butter
  • Stevia or maple syrup ((optional // to taste))
  • 1 1/4 cup finely chopped food-grade cocoa butter
  • 2 heaping Tbsp coconut oil ((if avoiding oil, omit))
  • 2 Tbsp maple syrup
  • 1 cup cacao or unsweetened cocoa powder ((I mixed half + half))
  • 1 pinch pinch sea salt ((optional))
  • 1/2 tsp vanilla extract ((optional))

Instruction

  • Prepare coconut butter and set aside (see link in ingredients).
  • Add 2 inches of water to a medium saucepan and bring to a rolling simmer over medium-high heat. Then reduce heat to medium and set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").
  • To the mixing bowl, add finely chopped cocoa butter and coconut oil and let melt, stirring occasionally with a wooden spoon or whisk - about 2-3 minutes.
  • Once melted, carefully remove bowl from heat (turn off stove) and add maple syrup. First add cacao or cocoa powder to a sifter and sift over mixture. Then use a whisk or wooden spoon to mix until smooth and thoroughly combined. At this time, add optional sea salt and vanilla if desired.
  • Taste and adjust flavor as needed. I added about 2 Tbsp maple syrup total (amount as original recipe is written // alter if adjusting batch size), but it’s completely up to how sweet you prefer your chocolate.
  • Because the chocolate is quite thin at this point, set in the refrigerator to chill, slightly thicken, and make coating the cupcake wrappers easier - about 15-20 minutes total, removing to stir/whisk occasionally. You'll know it's ready when it's more like pourable hot fudge than melted coconut oil.
  • Line a standard muffin tin with 10 (alter amount if adjusting batch size) paper cupcake liners and add 2 Tbsp (~30 g) of the chocolate to each. Use a spoon to gently push some of the chocolate up so it slightly coats the paper liners. Then set in the refrigerator or freezer to chill for 10 minutes.
  • Once the chocolate is slightly firmer, add 1 1/2 Tbsp (~27 g) coconut butter to each. Then set back in the refrigerator or freezer to chill for 10 minutes or until the coconut butter is slightly hardened to the touch.
  • Add remaining chocolate (~1 1/2 Tbsp each) on top of the coconut butter and use a spoon to ensure that the coconut butter is fully covered. Then set back in the refrigerator or freezer to chill for 10-15 minutes or until the cups are firm to the touch.
  • Enjoy straight from the refrigerator or freezer. Or let set out and thaw for 10-15 minutes and enjoy at room temperature for a softer coconut butter cup (my favorite).
  • Store leftovers in the refrigerator up to 2 weeks or in the freezer up to 1 month.