Peppermint Mocha Fudge Cups



  • 1 - 10 oz bag of dark chocolate chips (or 10 oz of chopped dark chocolate)
  • ½ can of chocolate milk (about 7 oz)
  • 2tsp peppermint extract
  • 2tsp round coffee
  • Pinch of salt
  • 3 mocha rickaroons


  1. Place chocolate into a medium sized pot over medium/low heat, stirring occasionally
  2. While the chocolate is melting, go ahead and line a 12 cup cupcake pan with cupcake liners
  3. Break each rickaroon into four equal pieces and press each piece into the bottom of a cupcake liner so that it forms a crust
  4. Once the chocolate is completely melted, remove from heat, add remaining ingredients, and stir until well combined
  5. Divide the chocolate mixture evenly between the cupcake liners (about 1 ½ tbs per liner)
  6. Place the cupcake pan into the freezer for about 20-25 minutes, or until the chocolate is no longer soft
  7. Store the finished fudge cups in an airtight container in the fridge for up to 5 days
  8. Enjoy!