Name: Irresistible Mini White Chocolate Cups in Just 10 Minutes
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Cuisine: International
Ingredients: 1 cup white chocolate chips: melted and smooth; 1 tsp coconut oil: for smooth texture; Optional toppings: sprinkles, crushed nuts, or dried fruit

Jump to Recipe·Print Recipe·Leave a Review

Oh my gosh, you have to try these mini white chocolate cups! I swear they’re the easiest, most adorable little treats you’ll ever make. I first whipped them up on a whim for my niece’s birthday party last year, and now they’re my go-to for everything from dessert tables to last-minute hostess gifts. The best part? You only need two main ingredients and about 10 minutes of active prep time.

These delicate cups remind me of the fancy chocolates my grandma used to buy for special occasions, but here’s the secret: they’re straightforward to make at home. The coconut oil gives them this dreamy smooth texture that just melts in your mouth. And the topping possibilities? Endless! I’ve done everything from crushed peppermint for Christmas to freeze-dried raspberries for Valentine’s Day. They always disappear faster than I can make them.

After years of testing chocolate recipes (and eating way too many failed attempts), I’ve learned that quality white chocolate makes all the difference. Trust me, splurge on the good stuff, it transforms these from “nice” to “oh wow, you MADE these?” worthy. Let me show you how it’s done!

Why You’ll Love These Mini White Chocolate Cups

Oh, where do I even begin? These little cups are absolute game-changers in my kitchen, and here’s why:

Seriously quick: From start to finish, you’re looking at under an hour with most of that being chill time, perfect for last-minute cravings!
No baking required: Just melt, pour, and chill. Your oven gets to take a well-deserved break.
Endless creativity: One batch, a million possibilities. I’ve used everything from sea salt to edible flowers depending on the occasion.
Crowd-pleasers: They disappear faster than I can make them at parties. Last Thanksgiving, my uncle hid a whole tray in his jacket!
Perfect portion control: Tiny but satisfying, though good luck stopping at just one!

Honestly, these might just become your new favorite “I need something impressive but easy” secret weapon. If you love easy desserts, you might also enjoy these mini chocolate cream cups.

Ingredients for Mini White Chocolate Cups

Here’s the beautiful part, you only need a handful of simple ingredients to create magic. I always tell my friends, “Don’t overcomplicate it!” Here’s what you’ll need:

1 cup white chocolate chips: Melted until perfectly smooth (I swear by Ghirardelli or Guittard for that creamy texture)
1 tsp coconut oil: The secret weapon that gives these cups their dreamy melt-in-your-mouth quality
Optional toppings: This is where the fun begins! I’ve used everything from rainbow sprinkles to crushed pistachios to freeze-dried strawberries

See? Told you it was simple! Now let’s get those ingredients prepped and ready to transform into something spectacular.

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for these! Just grab:

Mini muffin tin: The perfect size for bite-sized treats
Paper liners: Makes removal a breeze, no sticking!
Double boiler (or DIY with a heatproof bowl over simmering water)
Silicone spatula: For smooth, even stirring

That’s it! You probably have most of these in your kitchen already.

How to Make Mini White Chocolate Cups

Okay, let’s get to the fun part! Making these little cups is so easy you’ll wonder why you ever bought them pre-made. I’ll walk you through each step, just follow along and you’ll have perfect chocolate cups in no time!

Melting the White Chocolate

First, let’s tackle the chocolate. I always use a double boiler because it gives me the most control. Fill a saucepan with about an inch of water and bring it to a gentle simmer. Place your heatproof bowl on top (make sure it doesn’t touch the water!) and add the white chocolate chips with the coconut oil. Stir constantly with a silicone spatula until it’s completely smooth, this usually takes about 3-4 minutes. Pro tip: If you see even one tiny unmelted chip, keep going! Lumps are the enemy of perfect cups.

Preparing the Muffin Tin

While your chocolate melts, line your mini muffin tin with paper liners. I like to spray them lightly with cooking spray for extra easy removal. Once your chocolate is ready, spoon it into each liner, filling about halfway. Give the tin a few gentle taps on the counter to release any sneaky air bubbles, this prevents those annoying holes in your finished cups!

Adding Toppings (Optional)

Here’s where you can get creative! If you’re adding toppings, sprinkle them on right after filling the cups, while the chocolate is still warm. My favorites are crushed freeze-dried fruit for a tart contrast, or a tiny pinch of flaky sea salt for that sweet-salty magic. For drizzle lovers, wait until the cups are set, then zigzag melted dark chocolate over the top. So pretty!

Pop the tray in the fridge for about 30 minutes until completely firm. Then try not to eat them all at once, though I won’t judge if you do!

Tips for Perfect Mini White Chocolate Cups

After making hundreds (okay, maybe thousands) of these cups, I’ve learned all the tricks for flawless results every time:

Quality matters: Splurge on good white chocolate, cheaper brands often contain stabilizers that make melting tricky
Tap it good: Those gentle taps on the counter really do prevent air pockets from ruining your smooth surfaces
Room temp magic: Let finished cups sit at room temp for 5 minutes before serving, they’ll have the perfect soft bite
Storage smarts: Keep them in an airtight container between layers of parchment paper to prevent sticking
Quick fixes: If your melted chocolate seizes, add another teaspoon of coconut oil and stir like crazy!

Follow these simple tips, and you’ll be a mini cup master in no time! For more baking tips and tricks, check out Family Tastes.

Variations for Mini White Chocolate Cups

Oh, the possibilities! Once you’ve mastered the basic recipe, it’s time to play. Here are my favorite ways to mix things up:

Dark chocolate drizzle: Melt some dark chocolate and zigzag it over the set cups for that gorgeous marbled look
Cookie crumble: Crushed Oreos or graham crackers add the perfect crunch, my nephew calls these “cheat’s cheesecake” cups!
Citrus zest: A little orange or lemon zest mixed into the melted chocolate brightens everything up beautifully
Nutty delight: Press a whole almond or pecan half into each cup before chilling, instant elegance!
PB&J vibes: Tiny dollop of peanut butter and a dried cranberry in each cup? Yes please!

Honestly, once you start experimenting, you’ll find endless ways to make these your own. What will you try first? Perhaps you’d like to try making mini chocolate truffles next!

Serving and Storing Mini White Chocolate Cups

Here’s the best part, these little beauties are just as easy to serve as they are to make! I love arranging them on a pretty platter at room temperature so they have that perfect soft-but-firm bite. If it’s warm in your kitchen, though, keep them refrigerated until right before serving.

For storage, pop any leftovers (though I’ve never actually had any!) in an airtight container with parchment between layers. They’ll keep beautifully at room temperature for about 3 days, or up to a week in the fridge. Pro tip: If they develop a little “bloom” from temperature changes, just give them a quick zap with a hairdryer on low, they’ll look good as new!

Nutritional Information for Mini White Chocolate Cups

Okay, let’s keep it real, these are treats, not health food! But here’s the scoop per mini cup (based on my standard recipe): about 70 calories, 4g fat, and 6g sugar. Of course, this changes if you add toppings, my nut-covered versions pack more protein, while fruit-topped ones get extra fiber. Remember, exact numbers vary based on your specific chocolate brand and add-ins. I always say enjoy them mindfully… then go for that second one guilt-free!

Frequently Asked Questions

I get asked about these mini white chocolate cups all the time! Here are the questions that pop up most often:

Can I use milk chocolate instead of white chocolate?
Absolutely! The method works the same, though milk chocolate sets a bit firmer. Dark chocolate works great too, just reduce the coconut oil slightly since it’s already richer.

How long do these cups last?
They’ll stay perfect at room temperature for about 3 days in an airtight container. If your kitchen runs warm, pop them in the fridge where they’ll keep for up to a week.

Why did my chocolate seize up?
Water is the enemy! Make sure your bowl and tools are completely dry. If it happens, add another teaspoon of coconut oil and stir vigorously, it should come back together.

Can I make these without paper liners?
You can, but I don’t recommend it! The liners make removal so much easier. If you must go liner-free, grease the tin extremely well and freeze before popping out.

Share Your Mini White Chocolate Cups

I’d love to see your creations! Snap a photo of your mini white chocolate cups and tag me on social media, I’ll feature my favorites. Don’t forget to leave a star rating if you loved this recipe as much as I do!

For more recipes follow me in page Facebook and Pinterest.