A Taste of 4-H: Mint Truffle Cups


1 / 2 cup powdered sugar
1 / 2 cup butter, softened
1 egg
1 cup flour
1 / 4 cup cocoa powder

2 / 3 cup semi-sweet chocolate chips
1 / 2 cup whipping cream
1 / 4 teaspoon peppermint extract

12 thin chocolate and green mints, unwrapped, coarsely chopped


In a medium bowl combine powdered sugar and butter; beat until light and fluffy. Add egg; blend well. Add flour and cocoa; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.

Heat oven to 325 degrees Fahrenheit. Divide dough into 24 equal pieces. Place 1 piece in each of 24 ungreased miniature muffin cups. Press in bottom and up the sides of each cup, level with tops of cups.

Bake for 13 to 16 minutes, or until set. Cool in pans on wire racks for 20 minutes. Remove from pans.

Meanwhile, in medium sauce pan, combine all filling ingredients. Heat over low heat until chocolate is melted and smooth, stirring constantly. Remove from heat. Cool 20 minutes, or until filling thickens slightly.

Spoon about 2 teaspoons of filling into each baked cup. Refrigerate at least 30 minutes or until filling is set. Sprinkled chopped mints on top of each cookie. Press in lightly. Store in refrigerator. Remove from refrigerator about 30 minutes before serving.


As Collins prepares for a career in public relations or marketing, he continues to rely on the skills he learned in 4-H, along with his award-winning recipes like Mint Truffle Cups.