A typical day in quarantine usually involves me poking around the kitchen for ingredients I have on hand, whilst trying to think of a new recipe to make. My hobbies now involve walking to the refrigerator AND baking!
In one of my cabinets, I stumbled upon a mini muffin baking sheet and mini muffin parchment baking cups. I wasn’t craving muffins and wanted something simple and easy to make. Then the thought dawned on me – Reese’s peanut butter cups were/still are one of my favorite candies. However, I’ve been on a matcha streak lately with my baking, so I thought to continue with the trend to elevate my dessert creation.
As I was lining the pan with the parchment baking cups, I was debating whether I wanted to add peanut butter to the middle of my matcha chocolate cups. I felt like peanut butter matcha has already been played out along with various other nut butters.
Rummaging around my kitchen some more, I found a jar of strawberry jam. In that very moment I knew this was the ingredient I was looking for. Strawberry matcha is a classic combination, and there would be a nice, soft, texture inside with every bite. I know using store bought jam is a lazy short cut and I could have made my own, but who has time these days? I suppose me, but my thought process was, the faster I can make these chocolate cups, the faster I could devour them.
Now that I had all of my ingredients together, I could finally get to the fun part!
Ingredients to yield 24 mini chocolate cups:
2 1/2 cups of white chocolate baking chips
1 1/2 tbsp vegetable oil
2-3 tsp of matcha (depending how strong of a taste you like)
10 oz jar of strawberry jam
Step to make the matcha chocolate:
1. In a double boiler, heat up the white chocolate, oil, and matcha until fully melted on low to medium heat. Be sure to consistently stir the chocolate so that the matcha is fully incorporated.
Steps to put it all together:
1. Line the mini muffin baking sheet with the parchment baking cups.
2. Add roughly a 1 tsp of matcha chocolate to each paper cup. You want just enough to cover the bottom of each cup.
3. Put the tray into the refrigerator for 20 minutes or until the first layer of chocolate has hardened.
4. Once the first layer of chocolate has hardened, take the tray out of the refrigerator and scoop a tsp of strawberry jam into each cup. Try to scoop out a thin enough layer so that you’ll have enough chocolate to go around and cover all of the chocolate cups.
5. Add in roughly 2 tsp of matcha chocolate to cover the strawberry jam and fill out the top layer so it’s an even layer on top.
6. Put the tray back in the refrigerator for another 20 minutes or until ready to eat!