Mint Cookies and Cream Buttercream Cups
Recipe type: Dessert
Makes: 12 candy cups
Rich dark chocolate candy cups filled with crème de menthe buttercream and crushed oreos.
  • 227 ounces good quality dark chocolate (I used 72%), roughly chopped
  • 7g (1/2 tablespoon) unsalted butter
  • 1 cup Crème de Menthe Buttercream
  • ¾ cup finely crushed Oreos (from 6 Oreos)
  1. Line a mini muffin pan with 12 tin foil cupcake wrappers and set aside
  2. Place chocolate and butter in a medium microwave safe bowl; melt by microwaving the chocolate and butter in 30-second increments and stirring in-between
  3. Use a teaspoon to coat the bottom of each cup with melted chocolate; place muffin pan in fridge
  4. Combine buttercream with Oreo crumbs in an electric mixer with paddle attachment or with a spoon
  5. Remove pan from fridge and pipe buttercream into center of each cup (about 1 tablespoon)
  6. Spoon melted chocolate over buttercream and around edges so that coated on all sides
  7. Chill for one hour in refrigerator before serving; store in refrigerator up to one week
Recipe by Keep It Sweet Desserts at