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Chocolate Cups

photo by:kraft
15 min
45 min
8 servings, one chocolate cup each
Magazine Acquisition

What You Need

pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate

Make It

MICROWAVE chocolate in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted.

PLACE eight paper cupcake liners on baking pan or in miniature muffin pan. Fill evenly with chocolate. Use back of spoon or pastry brush to spread chocolate up sides of liners. Refrigerate at least 30 min. or until chocolate is firm.

PEEL paper liners off chocolate cups. Fill cups as desired just before serving.

Kraft Kitchens Tips

Prepare as directed, using one of the following options: Chocolate Fruit Cups: Fill Chocolate Cups with seasonal fresh fruit just before serving. Top each with small dollop of thawed COOL WHIP Whipped Topping. Cinnamon-Cream: Gently stir 1/2 tsp. ground cinnamon into 1 cup thawed COOL WHIP Whipped Topping; spoon into Chocolate Cups. Chocolate Mousse: Microwave 4 oz. BAKER'S Semi-Sweet Baking Chocolate and 1/3 cup whipping cream in large microwaveable bowl on HIGH 1-1/2 min. or until mixture comes to boil. Stir until chocolate is completely melted. Blend in 1 tsp. vanilla. Cool 5 min. Gently stir in 2 cups thawed COOL WHIP Whipped Topping; spoon into Chocolate Cups. Chocolate-Peanut Butter Cups: Gently stir 1 cup thawed COOL WHIP Whipped Topping into 1/4 cup creamy peanut butter until well blended; spoon into Chocolate Cups. Chocolate Macaroon Cups: Toast 1/3 cup BAKER'S ANGEL FLAKE Coconut as directed on package; cool completely. Set aside 1 Tbsp. coconut for garnish. Add 1/8 tsp. almond extract to remaining toasted coconut; toss lightly. Add to 1 cup thawed COOL WHIP Whipped Topping; stir gently until well blended. Spoon into Chocolate Cups; sprinkle with reserved coconut.
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