Chocolate Cherry Candy Cups
I had so much fun creating these Chocolate Cherry Candy Cups! They incorporate so many of my favorite things…
- I ♥ chocolate and cherry together…it’s always been a favorite combination of mine. These recipes are treasures: Chocolate Covered Cherry Cookies and Chocolate Cherry Fudge Bundt.
- These sweet candy cups are topped with red Sixlets candies. Wanna buy me candy I can’t resist? Try Sixlets!
- If I had to pick a favorite color, it would be RED. Bright and cheerful, it’s the color I navigate to.
While I knew how much I was liking these cups as I was making them, the clincher was when our girls came home from school that day. Just looking at them on the countertop, each chocolate cup topped with a bright and shiny red candy ball, made Hatti’s and Tessa’s eyes light up. And when they took a bite, there was no denying these chocolate cherry candy cups were a hit.
At the center of each of these candy cups is a creamy pink mixture, sweet with the flavor of cherry. Melting chocolate, rolling little pink balls in the palms of my hands, chasing runaway Sixlets on the countertop…it was a fun afternoon in the kitchen!
Who wouldn’t be cheered up biting into one of these? Who?!
If you’re looking for a sweet treat for Valentine’s Day, I highly recommend these Chocolate Cherry Candy Cups. They’re sure to bring smiles to the faces of those you love.
Chocolate Cherry Candy Cups
Yield: about 40
In the bowl of a stand mixer, beat cream cheese until completely smooth. Add powdered sugar and mix on low to just incorporate. Then turn speed up to medium-high and beat until well incorporated. The mixture will hold together and be quite thick. Add cherry candy flavoring and red food coloring. Mix until fully combined. Roll cherry mixture into 1″ diameter balls and place on waxed paper.
In a medium bowl, gently melt chocolate almond bark and bittersweet chocolate in the microwave, taking care to not let it get too hot and scorch. Microwave in short intervals, stirring in between. Let chocolate rest while setting out about 40 mini cupcake paper liners onto a rimmed baking pan. Give the melted chocolate a stir and then place a scant tablespoon of melted chocolate in the bottom of each of six of the paper cupcake liners. Very gently add a cherry ball to each cup, resting it on top of the chocolate. Take care to not press the ball to the bottom of the liner. Then cover each of the cherry balls with more melted chocolate. Finish by adding a Sixlets candy to the top of each cup. Repeat this process, creating 6 cups at a time, until all chocolate cherry candy cups are finished.
These can be made in advance and keep very well stored in the freezer, with wax paper separating any layers. Let thaw for 20 to 30 minutes before serving.
from a farmgirl’s dabbles©