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Wedding Cake Batter Cups


0 minutes

Have your cake (batter cups) and eat them too! You don't need a wedding to treat yourself to these delicious treats!

Ingredients & Directions


  • 2 cups
    LILY'S Semi- Sweet Style Chocolate Chips
  • 1 cup
    cashew butter
  • 1⁄2 cup
    reduced sugar raspberry preserves
  • 1⁄4 cup
  • 1⁄2 tsp
    almond extract
  • 1⁄2 tsp
    vanilla bean extract
  • 3 tbsps
    neutral oil, like coconut oil


Equipment Needed 
microwave microwave
 silicon mold silicon mold
 fridge fridge

Add chocolate chips and oil to a microwave safe bowl. Microwave for 30 seconds then stir, and than microwave for another 15-30 seconds, stir again, until melted well.


In s small silicon molds, spoon in a tsp of melted chocolate to the bottom of each mold. Set in the fridge for 10 minutes to firm.


While the chocolate sets, mix the preserves and water together to make a runny jam, and add extracts to cashew butter to make our flavored filling.


Spoon 1/2 tsp each of the jam and cashew butter into the the molds, then cover with melted chocolate. Refrigerate until firm, about an hour, then enjoy! Store in the fridge for up to 10 days!

Recipe contributed by Thatswhatsheeats.