New This Month

White-Chocolate-and-Mint Cups


These crunchy candy cups are hard to resist.

  • Yield: Makes 16

Source: Martha Stewart Weddings, Winter 2012


  • 14 ounces white chocolate
  • 1 teaspoon pure peppermint extract
  • 8 chocolate wafer cookies, finely ground (about 1/2 cup)


  1. Melt chocolate with peppermint in a small saucepan set over a pan of simmering water. Line a mini muffin tin with 16 mini cupcake liners. Fill cups halfway with melted mint chocolate. Evenly sprinkle about 3/4 teaspoon crushed cookies over each cup. Fill cups almost to the top with remaining mint chocolate, and top with a small sprinkle of additional crushed cookies. Refrigerate 2 hours or until firm. Keep chilled until serving.

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