Matcha Cream Dark Chocolate Cups

Lately I have been sucking down matcha lattes left and right, ever since I bought myself a pound of matcha powder I want to get through before I have to move.  But this is the first recipe that I have tried to cook with the powder and I am VERY happy.  These homemade cups are filled with a delicious matcha cream that goes so well with the dark chocolate outer shell.  Pack one of these with your lunches and you are bound to have a great day! If matcha isn’t your thing, I provided an alternative classic filling of peanut butter (equally delicious)! These need very few ingredients but you will be very happy you made them!

Ingredients:

  • 1/2 bag Dark chocolate or semi sweet chocolate chips
  • 1/2 tablespoon butter
  • 1/3 cup sweetened condensed milk
  • 1 heaping spoonful matcha powder
  • Alternative filling (1 tablespoon of peanut butter and 1 teaspoon oats)
  • Cupcake liners or wax paper

How to:

  1. In a sauce pan melt the butter and then add in the sweetened condensed milk.
  2. Add the matcha powder and use a whisk to break it up so it is evenly dispersed.
  3. Continue to cook on medium low heat until when you pull a spatula through the mixture you can see the bottom of the pan for a few seconds until it comes back together.  That is how you know it is done. Set aside.
  4. Line your cupcake pan with liners.
  5. Microwave the chocolate in a microwave safe bowl in 30 second intervals. Once it is complete melted. Spread a little on the bottom of each liner.  You can do a thicker layer too, depends on how much you like chocolate and your ideal ratio.
  6. Let cool for a few seconds/place in the fridge to let it harden up.
  7. Scoop in a teaspoon of your filling into the cup and spread into an even layer, trying to keep it from just reaching the sides.  Again it is your choice on the ratio.
  8. Then add another layer of the melted chocolate, spreading so the filling is completely covered and fills in the gap the filling left behind.
  9. Place in the freezer for 10-15 minutes until the chocolate hardens and then transfer into baggies in the fridge.
  10. Enjoy throughout the week!

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