There are many things I love about Christmas.  There’s the baby Jesus, the Christmas tree, bad Christmas movies and good Christmas movies.  All of these are wonderful and I feel that each experience is enhanced with peppermint {except maybe Jesus, I think he stands on his own}. The flavor of mint at this time of year seems to bring back all kinds of Christmas memories and really adds some festive flair.

One of those memories is a weekend long ago that I spent at my Grandma’s with my cousins.  We were busy of course and a visit to Grandma’s always involved a little bit of baking.  That weekend Grandma decided we should learn how to make Peppermint Patties and they were delicious.  Unfortunately we left with no recipe and just memories.  My grandmother is like that.  She throws things together and it works out brilliantly.   This year, I decided to recreate that experience.  One bite of these Peppermint Christmas Cups and I’m transported back to that Christmas long ago.

These cups are for all the mint lovers out there.  They are beautiful, delicious and perfect for entertaining.  Once you peel the wrapping away you see the various layers and it’s quite a lovely effect.  I would have taken another picture of them unwrapped but the cup just jumped into my mouth after I unwrapped it. You’ll have to forgive me!

I hope you enjoy these as much as I enjoyed making them!

Peppermint Christmas Cups

Ingredients

For the filling:

• 4 c icing sugar
• 3 tbsp soy milk
• 3 tbsp vanilla
• 2 tsp peppermint extract

For the chocolate:

•  1 1/2 c chocolate chips
• 1/2 c soy milk
• 1 tbsp vanilla

Instructions:

• Line a cookie sheet with parchment paper.
• Mix the icing sugar, soy milk, vanilla and peppermint extract for the filling together in a medium size bowl until well combined and free of lumps.
• Drop the filling onto the parchment lined sheet in small drops (approximately 1-2 tsp worth of filling each).
• Place the filling in the freezer for at least an hour.
• Once the filling is set and you’re ready to build the cups, line a mini muffin pan with appropriately sized cups and set aside.
• In a medium size saucepan combine the chocolate chips, soy milk and vanilla.
• Place on the stove over medium heat and stir regularly as the chocolate melts.
• Once the chocolate mixture is smooth, remove from heat and set up your work station.  Place the mini-muffin pan in front of you.  Have the chocolate sauce off to the side.  Pull the filling out of the freezer and place on the other side of the pan.
• Place a small amount of the chocolate sauce on the bottom of each cup.
• Working quickly roll the filling mixture into balls and place on top of the chocolate.
• Top the balls with the remaining chocolate mixture.
• Once all of the layers are complete place the tray back in the freezer for at least an hour to firm up.
• When firm, remove from freezer and transfer the Peppermint Cups to an air tight container to store in the fridge.  If you layer the cups be sure to separate each layer with parchment paper.
• Enjoy!

Extra Information:

• This made 36 mini Peppermint Christmas Cups.
• These are really rich.  They would be excellent on a cookie platter or served individually {with wrapping removed to see the pretty layers}.
• Make sure these are stored in the fridge.  You don’t want them to melt!