Why You’ll Love Chocolate Coconut Butter Cups Recipe

I love this recipe because it’s incredibly easy yet tastes luxurious. I enjoy how it uses just a few ingredients and still delivers bold flavor and texture. I also appreciate that these cups come together quickly, making them ideal when I want a homemade treat without spending hours in the kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 oz bars dark chocolate (I used 2 Theos 85% dark chocolate bars)

1 tbsp coconut oil (optional)

1⁄3 cup coconut butter

Directions

I start by melting the dark chocolate with the coconut oil over low heat on the stovetop, stirring often so the chocolate melts smoothly without burning. Once melted, I remove it from the heat.

I pour a thin layer of chocolate into silicone molds, making sure the bottoms are fully coated. I tap the molds gently on the counter to release any air bubbles, then place them in the fridge for a few minutes until slightly set.

I add a small dollop or ball of coconut butter into the center of each mold, being careful not to let it touch the edges so there’s room for the top layer of chocolate. I place the molds in the freezer briefly to firm up the filling.

I finish by pouring more melted chocolate over the tops, covering the coconut butter completely. After another gentle tap to remove air bubbles, I let the cups sit until fully set.

Servings and Timing

I make this recipe to yield about 20 chocolate cups. Preparation takes around 30 minutes, with a short cooking time of about 5 minutes, bringing the total time to roughly 35 minutes from start to finish.

Storage/Reheating

I store these chocolate coconut butter cups in an airtight container in the refrigerator to keep them firm. When I want to enjoy one, I simply let it sit at room temperature for a minute or two. I never reheat them, as they’re best enjoyed slightly chilled or just softened.

FAQs

Can I use milk chocolate instead of dark chocolate?

I prefer dark chocolate for balance, but I have used milk chocolate when I want a sweeter cup.

What is coconut butter?

I use coconut butter made from whole coconut meat, which gives a rich, creamy texture rather than an oily one.

Can I skip the coconut oil?

I often skip it when I want thicker chocolate, and the cups still turn out great.

Do I need silicone molds?

I find silicone molds easiest to use, but paper liners in a muffin tin also work well.

How do I prevent the chocolate from burning?

I always melt chocolate over low heat and stir constantly to avoid scorching.

Can I freeze these cups?

I sometimes freeze them for longer storage and let them thaw slightly before eating.

Why shouldn’t the filling touch the edges?

I leave space so the chocolate can seal the cup completely and hold everything together.

Are these cups very sweet?

I find them moderately sweet, especially when using high-percentage dark chocolate.

Can I add flavor to the filling?

I occasionally mix a pinch of salt or vanilla into the coconut butter for extra depth.

How long do they keep?

I usually enjoy them within a week when stored properly in the refrigerator.

Conclusion

I keep coming back to these Chocolate Coconut Butter Cups because they’re simple, satisfying, and incredibly rich in flavor. I love how they feel like a special treat while being easy enough to make anytime. This is one of those recipes I’m always happy to share and make again.