Then I remembered the Speculoos Cookie Butter that I had picked up at Trader Joe's a while back. And the marshmallow fluff that I had picked up for another (yet to be made) recipe. And I always seem to have some Nutella here. And thus, some flavor combinations were born...
I made four different flavors of chocolate cups: Speculoos cookie butter, marshmallow fluff, Nutella, and Speculoos cookie butter with fluff. I decided I'd save the chocolate chip cookie dough peanut butter cups for another occasion.
Chocolate _____ Cups -- you fill in the blank!
Based on this recipe for chocolate Nutella cups
Chocolate chips (the Nutella recipe says 8 oz) in any flavor - I used semisweet because, well simply, thats what I had in the kitchen.
1/2 cup of the filling of your choice (Nutella, peanut butter, almond butter, fluff, Speculoos cookie butter....the list could go on and on)
Mini cupcake liners -- although I used candy cups (a bit smaller)
Melt chocolate chips in the microwave at 30 second intervals, mixing in between.
Take a small spoon and scoop some melted chocolate into the bottom of each cupcake line so that it completely lines the bottom (you want it thick enough to hold in the filling but not too thick so that you don't have room for filling the cups).
Take the back of the spoon and dip into chocolate and line the inner sides of the cupcake liners with chocolate as well (I used a lollipop stick). Repeat with all cupcake liners.
Once the inside of the cupcake liners has been completely coated with chocolate, put in the refrigerator to harden, for about 20 minutes.
Remove liners from fridge after the chocolate has hardened. Take spoonful of the filling and place into each chocolate cup.
Take a spoonful of the remaining melted chocolate and pour on top of the filling until you can no longer see the filling.
Attempt to smooth top with back of spoon.
Repeat with remaining cups. Place cups in fridge for another 20 minutes until chocolate is hardened.