How to Make a Chocolate Cup – It’s Shockingly Simple

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Making chocolate cups is so easy that even a toddler can do it! Learn how to make these pretty treat cups with your favorite chocolate. It’s a fun activity for both kids and adults!

Chocolate Cups

You can’t bake in chocolate cups, but once you learn how to make a chocolate cup, you’ll find yourself filling them with many different foods:

Ingredients and Equipment

To make this recipe, you’ll need six ounces of semisweet chocolate and six ounces of white chocolate. I like to use both kinds to create a striped and marbled look.

Tip: Chocolate discs or a chopped block of chocolate are better for melting than chocolate chips. Chocolate chips are designed to hold their chip shape and don’t melt as well. Some chips, like Nestle white chocolate chips, won’t melt at all. Also, because you want the cup to be nice and shiny, you should start with tempered chocolate; very few chocolate chips are tempered.

You’re going to need silicone cupcake liners [paid link]. They are much easier to work with than paper ones as you can easily pull the chocolate cup away from the silicone. Some people have said that they have had success with thicker paper cups; your mileage may vary.

A paintbrush is also essential – any cheap, small paintbrush will work well.

Licking paintbrush

Tip: Reserve a special paintbrush for baking tasks. You don’t want to use a brush that has ever had paint on it. Remember, this might go in someone’s mouth (see above).

How It’s Made

To make chocolate cups, start by tempering your chocolate. This doesn’t take long to do if you follow my method of tempering using a microwave and it will yield a shiny end result.

Next, paint the insides of silicone cupcake liners with melted chocolate.

Painting with chocolate

Tip: This is a really fun task for little kids. What toddler is going to say, “No,” to paint that you can eat? As a toddler, Myles was clearly jazzed about the task.

Mother and son having fun making chocolate cups together.

His excitement didn’t show any signs of declining as we moved through the project.

mother and son making chocolate cups together. Toddler laughing.

We were eventually able to focus and get down to business to get the job done.

Mother and son paining chocolate cup together

Once the chocolate is painted all over the silicone liners, refrigerate the liners for at least 10 minutes.

a tray of chocolate cups ready to go in the refrigerator

Then, repeat the process and add a second layer of chocolate. The thicker the chocolate is in the end, the less fragile the cups will be and the easier it will be to work with them.

Expert Tips and FAQs

What type of chocolate should I use?

As you can see from the photos, I chose to use a mix of white and dark chocolate for my cups. You, however, can use whatever kind of chocolate you like.

Why do I have to temper the chocolate?

In order for the chocolate cups to come out properly, you must temper the chocolate first. Tempering is a special way of melting chocolate that makes it look shiny when it dries. When chocolate isn’t properly tempered, it can look dull and gray when it dries.

There are many ways to temper chocolate. You’ll see in my post on bonbons that when a pro tempers chocolate, they often do so on a marble slab.

I like to use the microwave method where you melt almost all of your chocolate, but leave just a little unmelted to stir in at the end. You’re going to have to start off with tempered chocolate to use this method. I go into far more detail in my post on tempered chocolate.

How do you store chocolate cups?

Chocolate cups can be stored at room temperature just like you would store a bar of chocolate. Keep them in a covered container (it doesn’t have to be airtight).

They will last a really long time. I’ve kept them as long as one month, but they would likely last far longer.

Can I use this technique to make other shapes?

Yes; the melted chocolate hardens into the shape of whatever you are painting it onto. This is the same technique that people use to make chocolate bowls using blown up balloons.

I encourage you to experiment with different sizes and shapes of silicone cupcakes like triangles [paid link] or squares [paid link]. You can also make smaller chocolate cups using silicone ice cube trays!a stack of triangle silicone cupcake liners on a white background

There’s a hole in my chocolate cup; can I fix it?

When you make them, be sure to cover the whole surface area of each silicone cup, including the sides, so there aren’t any holes. But, if you find that there are holes after they harden, you can always add another layer or two of chocolate in those spots.

Did you make this recipe? Leave a review!
Chocolate Cups
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4.05 from 24 votes

How to Make a Chocolate Cup

Chocolate cups just made for filling with the likes of peanut butter, candy, or ice cream
Course Dessert
Cuisine American
Prep Time 30 minutes
chill time` 10 minutes
Total Time 40 minutes
Servings 12 servings
Calories 158kcal
Author Stefani

Ingredients

  • 6 ounces semisweet chocolate tempered
  • 6 ounces white chocolate tempered

Instructions

  • Paint a thin layer of chocolate onto the insides of 12 silicone cupcake liners.
  • Refrigerate the liners for ten minutes.
  • Paint a second thin layer of chocolate on top of the first layer.
  • Refrigerate the liners for another ten minutes.
  • Carefully pop the chocolate cups out of the liners and fill with fruit, ice cream, pudding, or anything you like!

Video

Notes

  • Be sure to cover the whole surface area of the silicone cups, including the sides, so there aren’t any holes.
  • Chocolate discs or chopped block of chocolate are better for melting than chocolate chips. Chocolate chips are designed to hold their chip shape and don’t melt as well. Some chips, like Nestle white chocolate chips won’t melt at all.
  • Use tempered chocolate to prevent the chocolate cups from looking dull and gray when they cool. I like to use the microwave method where you melt almost all of your chocolate, but leave just a little unmelted to stir in at the end. I go into this method in detail in my post on tempering chocolate.
  • Experiment with different sizes and shapes of silicone cupcakes like triangles [paid link] or squares [paid link].

Nutrition

Calories: 158kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 120mg | Fiber: 1g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.9mg
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52 comments:

  1. Nancy Midyettsays:

    I stumbled across your webpage on Pintrest and was absolutely delighted. I’ve been looking for a good recipe for chocolate bowls or chocolate cupcakes and I finally found it. I haven’t tried it yet but plan to this week-end or as soon as I get the silicone cupcake holders. Thank you so much for all your recipes and information. It’s just what I wanted. You will be my go-to website for chocolate.

  2. Nancy Gravlsays:

    I am having trouble taking them out of the silicone any hints. So far six have fell apart

    • Sheilasays:

      Ensure the sides are covered thickly enough. Gently ease the edges of the case away, turnupside down ,put your thumbs on the base and pull the loosened edges upwards so that the case turns inside out.

  3. Christinasays:

    5 stars
    What a brilliant tip! I love how easy these are to make!

  4. Nataliesays:

    5 stars
    My mom used to make chocolate cups when I was little, but it’s been so long since I have! I love how you used white and milk chocolates!

  5. Lindasays:

    5 stars
    I’m with your son! I’d be licking the paint brush too! lol These are so cute and so simple and would make a lovely dessert filled with mousse or cheesecake. Thanks for the tips.

  6. Jennisays:

    5 stars
    These look so fun, and there are so many possibilities of what you could do with them! Love how you made them look so easy to make!

  7. Sandisays:

    5 stars
    OMG what a cutie your son is!! I bet he loves being in the kitchen with you. These chocolate cups will make a delicious vessel for mousse!

  8. Yvonne Shorbsays:

    How do you know if chocolate is tempered? I have some chocolate disks on hand, but I don’t know if it’s tempered??

  9. Sandra Lovedaysays:

    Yummy

  10. Terrisays:

    They look so yummy. I am going to make them for sure a party.thank you for sharing..

  11. Lynsays:

    Do you temper these little chocolate chips or do you just melt it down

  12. Mariesays:

    Curious…how far in advance can you make these. Do they freeze well? I want to make 100 but need to do it at least a week in advance.

  13. Mary Kaatzsays:

    What do you do with the chocolate cups? Can you put anything in them? Am guessing they’re probably pretty fragile. Thank you.

  14. Nasseem Dewangreesays:

    It looks so easy to realise,I just love the video

  15. Emmasays:

    How much chocolate do you need to only make 12 cupcake cases???

  16. Carasays:

    I’ve just made these in very small paper cups, and they worked really well. My question is how long I can keep the pre-made cups in advance of filling and serving them, and should I store them in the fridge, freezer, or just a cool, dry place?

  17. Wendysays:

    I made 2 larger ones as a trial before making for visitors. I thought they were a little thick but still managed to break one taking it out of the silicone! However I was able to ‘stick’ it back together (it was only 2 pieces) with warmed chocolate. I have some smal ones and are going to try those, too. Should be nice petit fours.

  18. Anasays:

    I tried it today, and it was great! Some of them broke, but we got a massive amount intact, and it was very satisfying. Thanks for the great idea!

  19. Bev farrellsays:

    Hello – can you freeze these please?

    • Dory Merrimansays:

      Yes you can I just tried it. I made them in silicone and then removed them and then I put one in a plastic container with lid and it was perfect when defrosted.

  20. sarahsays:

    They are beautiful when you pipe I chocolate mousse and pop a strawberry or raspberry on top, yum…

  21. Lexi MIchellesays:

    I recently purchased plastic molds from Wilton and they were soo difficult to remove without breaking. Love the idea of this! Silicone/foil cups would be so much more flexible & therefore, probably way easier to remove without breaking. At least I hope ;)

  22. Elasays:

    I actually made it for my Easter treats using candy melts, so easy to make and so cute with jelly beans on top.

  23. julie rawatsays:

    Chocolate is one of the most enjoyable and effective ways to medicate.Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars.

  24. Leanne D. Martinsays:

    How many does this recipe make?

  25. Susansays:

    Are they easy to remove fromt he cup cake holder? Can you use any paper cup cake hoder?

    • Stefsays:

      They are easy to remove with silicone. I don’t think they would be as easy with paper. Also, the paper wouldn’t hold its shape as well for the painting part.

      • Madalenesays:

        I tried this and my chocolate cracked trying to take them out. Did I not make them thicki enough?

        • Emmasays:

          How much chocolate do you need to only make 12 cupcake cases???
          I have made it with paper cups before and it worked well, but you have to make it very thick, and be very careful.

        • Emmasays:

          How much chocolate do you need to only make 12 cupcake cases???
          I have made it with paper cups before and it worked well, but you have to make it very thick, and be very careful.

        • Emmasays:

          I have made it with paper cups before and it worked well, but you have to make it very thick, and be very careful.

    • Heathersays:

      Paper would not work well, but the foil looking cups might work because they are not paper and chocolate will peel off foil easier than paper, but you’d still have to put the foil cups into a muffin tin so they keep their shape while they harden. My only concern is where to find tempered chocolate locally. Never heard of it before. Plus the chocolate must be GMO free or else I won’t eat it.

    • Ranasays:

      I tried them on Paper Cup cake, and it did work!! Just be extremely careful, they can break easily otherwise. :)

  26. Ann @ PersnicketyBiscuitsays:

    Those pictures are hilarious – definitely looks like fun! Note to self: need silione cupcake liners because I’d love to try this.

  27. cathysays:

    Looks fabulous, can’t wait to try them and just in time for winter when people just want that taste of chocolate on a cold night, maybe stuff it with healthy berries and a touch of vanilla custard a different no cook dessert…

  28. Rasberrydanishsays:

    Tomorrow morning, I will be making these chocolate cups; I will fill them with white chocolate mixed with home made whipped heavy cream & vanilla paste. Can’t waint

  29. Kirk Augsays:

    Myles is a lucky little guy! Perhaps, Jupiter and I should try this out.

  30. Madonna/aka/Ms. Lemonsays:

    Pinning for easy and cuteness.

  31. Rosie @ Blueberry Kitchensays:

    These look so great – I’m definitely going to be trying these! Thanks so much for the idea!

  32. Lokness @ The Missing Loknesssays:

    This looks very easy. I love that you used different kind of chocolates. That looks really beautiful!

  33. Rebeccasays:

    Great Idea! With ice-cream season coming up I am sure I will make them soon ;)

  34. Patcesays:

    I have to try out this definitely! :-)

  35. Tracy {Pale Yellow}says:

    Looks like you and the kiddo had a blast! These cups are so cute and easy!

  36. Karensays:

    I cannot wait to try this!

  37. Lucysays:

    Oh my these look gorgeous and so easy to make, definitely going to try these out, they look so impressive!

    Lucy Loves To Cook.

  38. Amysays:

    Man, all I got was finger paint and Mr. Sketch markers when I was a kid… They might’ve smelled good, but they didn’t taste a thing like chocolate! Looks like a really fun and delicious afternoon!

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