Dark Chocolate Coconut Cups

• Start by lining a muffin tin with silicone or paper cupcake liners. This will help you easily remove the cups once they’re set.
• In a microwave-safe bowl or a double boiler, melt the finely chopped dark chocolate along with the vegetable shortening or refined coconut oil. Stir every 30 seconds until smooth and completely melted. Be careful not to overheat the chocolate; it should be glossy and fluid.
• Using a spoon, carefully coat the bottom and sides of each cupcake liner with the melted chocolate. Ensure an even layer, leaving enough chocolate for the tops later. Place the muffin tin in the refrigerator for about 15 minutes to set.
• In a mixing bowl, beat together the room temperature unsalted butter, vanilla extract, coconut extract, cream of coconut, and a pinch of salt until smooth and creamy. Gradually add the powdered sugar, mixing until well combined and fluffy. Fold in the sweetened shredded coconut until evenly distributed.
• Once the chocolate shell has set, remove the muffin tin from the refrigerator. Spoon the coconut filling into each chocolate-lined cup, filling them about three-quarters full.
• Reheat any leftover melted chocolate if necessary. Spoon a layer of chocolate over the coconut filling in each cup, smoothing it out with a spatula. Make sure the filling is completely covered.
• Return the muffin tin to the refrigerator for another 30 minutes, or until the chocolate has completely hardened.
• Once the chocolate cups are set, gently peel away the liners and serve your Dark Chocolate Coconut Cups. They can be enjoyed immediately or stored for later!