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Prep 30min
Total60min
Servings16
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Ingredients
16
(1-inch) foil candy cups (not mini paper baking cups)
1 1/4
cups white vanilla baking chips
1 1/2
teaspoons vegetable oil
2
tablespoons whipping cream
1
teaspoon instant espresso coffee powder or granules
1/3
cup dark chocolate chips
16
chocolate-covered espresso beans
Unsweetened baking cocoa, if desired
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Steps
1
Place candy cups in mini muffin pans. In medium microwavable bowl, microwave baking chips and oil uncovered on High 1 minute; stir. Microwave in 30-second intervals, stirring after each, until melted and smooth.
2
Spoon 1 teaspoon melted mixture in each candy cup. (There will be mixture left over; set aside for later use.) With back of small spoon, spread mixture in bottoms and most of the way up sides of cups. (If mixture is too liquid, cool for a few minutes so it will coat the cups.) Let stand until completely set.
3
Meanwhile, in small microwavable bowl, mix cream and espresso powder. Microwave uncovered on High 20 seconds or until cream is very hot; stir to combine. Stir in chocolate chips until melted. If necessary, microwave 15 seconds longer until mixture can be stirred smooth. Refrigerate 10 minutes to cool slightly.
4
When candy cups are set and espresso mixture is cooled, microwave remaining white mixture 30 seconds or just until melted but not warm. Spoon espresso mixture into small resealable food-storage plastic bag; cut 1/4 inch from one bottom corner of bag. Pipe about 1 teaspoon mixture into each candy cup. Spoon enough melted white mixture over to cover. Top each with chocolate-covered coffee bean. Sprinkle with cocoa. Let stand until set, about 30 minutes.
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If your grocery store doesn’t carry chocolate-covered espresso beans, look for them in a coffee shop.
The white chocolate mixture needs to be melted, but not too warm. If it is warm, just let it stand at room temperature a few minutes.
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