Active Time
20 MIN
Total Time
30 MIN
Yield
Serves : Makes about 20 mini cups
Photo © Molly Yeh

How to Make It

Step 1    

Line mini cupcake tins with parchment cups. Melt the chocolate in a double boiler over medium heat, stirring. Spoon a small amount into the bottom of each cupcake cup to coat the bottom. Place in the freezer to set, about 5-10 minutes.

Step 2    

In a small bowl, combine the coconut butter, matcha powder, honey and kosher salt. Place 1 teaspoon of filling in each cupcake cup and top with the remaining melted chocolate. Sprinkle the tops with the sea salt and refrigerate until set.

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