White Chocolate Cake Batter Cups

I’m sorry for this.

You see the thing is, you will have to make these. They are ridiculous.

I will never buy a Reese’s peanut butter cup again. I mean, these aren’t peanut butter, but in case you didn’t notice, I’m on a bit of a kick here with the home made candy cup business.

The cake batter dip in the center is the perfect soft and silky consistency covered in the delicious white chocolate shell.

I made these as a going away gift for my wonderful, amazing friend Kara. You know my very favorite running and spinning buddy? Yeah, life as I know it is over, and no I don’t want to talk about it. I just want to drown my sorrow in white chocolate and cake batter. IS THAT SO WRONG????

I know, you’re probably devastated as well. Care to join me in this sorrow drowning?

It may not be healthy, but I will say, it’s far less unhealthy than it sounds…

White Chocolate Cake Batter Cups

yield 26-30 cups

• 2 10 oz bags white chocolate chips
• 1/2 tbs coconut oil
• approx 1/2 cup cake batter dip (I used Cinnamon Spice, but you could also use the original)

Directions:

1. Line 24 mini muffin tins with paper liners.
2. In a medium bowl, melt white chocolate and coconut oil in the microwave in 20 second intervals, stirring after each, until melted.
3. Spoon enough white chocolate to cover the bottom of each baking cup.
4. Add 1-2 tsp Cake Batter Dip.
5. Fill with chocolate until Cookie Butter is completely covered and top is smooth.
6. Freeze to set. Keep in freezer or fridge.