I’ll never forget the first time I made these Chocolate Nutty Cups. It was a rainy afternoon, and I was craving something sweet but didn’t want to spend hours in the kitchen. I rummaged through my pantry and found puff pastry, chocolate, and a bag of mixed nuts. A little creativity later, these cups were born.

They’re the perfect combination of flaky puff pastry, rich chocolate, and crunchy nuts—all in a cute, individual serving size. Whether you’re hosting a party or just want a sweet treat, these cups are sure to impress.

Why You’ll Love These Chocolate Nutty Cups

Let’s be honest—these cups are a winner for a reason. Here’s why you’ll love this recipe:

1. They’re quick and easy. Ready in under 30 minutes, they’re perfect for last-minute cravings.

2. Perfect for any occasion. Dessert, snack, or even a fancy breakfast—these cups fit the bill.

3. Totally customizable. Use your favorite nuts or chocolate for extra flavor.

4. Kid-friendly. Little ones will love helping assemble these treats.

5. Great for parties. Serve them at your next gathering for a fun, individual dessert.

How to Make Them

Making these Chocolate Nutty Cups is as easy as 1-2-3, but I’ll break it down into detailed, step-by-step instructions to ensure success. Let’s dive in:

Step 1: Prepare the Puff Pastry

Thaw the puff pastry. If using frozen puff pastry, let it thaw in the fridge overnight or on the counter for about 30-40 minutes. It should be cold but pliable.
Preheat the oven. Set your oven to 400°F (200°C) and line a muffin tin with parchment paper or silicone liners.
Roll out the pastry. Lightly flour your work surface and roll out the puff pastry sheet into a rectangle, about 10×12 inches. If it’s already pre-rolled, you can skip this step.
Cut into squares. Use a sharp knife or pizza cutter to cut the pastry into 6 equal squares.

Step 2: Prepare the Filling

Chop the chocolate. Break 4 oz of chocolate (dark, milk, or semi-sweet) into small pieces. You can also use chocolate chips or chunks.
Chop the nuts. Use ½ cup of your favorite nuts (like almonds, pecans, or hazelnuts) and chop them into small pieces.

Step 3: Assemble the Cups

Press the pastry into the muffin tin. Gently press each pastry square into the muffin tin, letting the corners stick up to create a cup shape.
Add the filling. Place a few pieces of chocolate and a sprinkle of chopped nuts into each pastry cup.
Top with pastry strips. Cut the remaining pastry into thin strips and crisscross them over the top of each cup to create a lattice pattern.
Brush with egg wash. In a small bowl, whisk together 1 egg and 1 tbsp water. Brush the egg wash over the pastry strips. This gives them a shiny, golden finish.
Sprinkle with sugar. For extra sweetness and crunch, sprinkle the tops with 1-2 tbsp of coarse sugar (like turbinado or sanding sugar).

Step 4: Bake the Cups

Bake. Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the pastry is golden brown and the chocolate is melted.
Cool slightly. Let the cups cool in the muffin tin for 5 minutes before transferring them to a wire rack.

Pro Tips for Perfect Cups

Use cold puff pastry. It’s easier to work with and bakes up flakier.
Don’t overfill. Too much filling can cause the cups to overflow during baking.
Seal the edges well. Press firmly to prevent the chocolate and nuts from leaking out.
Experiment with flavors. Add a pinch of sea salt or a drizzle of caramel sauce for extra flair.
Watch them closely. Cups can go from golden to burnt quickly, so keep an eye on them during the last few minutes of baking.

Make Ahead Method

Prepare the cups. You can assemble the cups up to 1 day in advance. Store them in the fridge until ready to bake.
Freeze the unbaked cups. Place the assembled cups in the muffin tin and freeze until solid. Transfer to a zip-top bag and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Store baked cups. Baked cups can be stored in an airtight container at room temperature for up to 1 day.

Storage Options

Store baked cups in an airtight container at room temperature for up to 1 day.
Freeze unbaked cups for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Tools For This Recipe

Muffin tin. For baking the cups.
Parchment paper or silicone liners. Prevents sticking and makes cleanup easy.
Rolling pin. For rolling out the puff pastry.
Sharp knife or pizza cutter. For cutting the pastry.
Pastry brush. For brushing with egg wash.
Wire rack. For cooling the baked cups.

FAQs!

Can I use homemade puff pastry?
Yes, but store-bought works great and saves time.

Can I make these gluten-free?
Yes! Use gluten-free puff pastry or make your own.

Can I use white chocolate?
Absolutely! White chocolate or even peanut butter chips would work well.

Why did my cups overflow?
This can happen if the filling is too much or if the edges aren’t sealed well. Make sure to press the edges firmly and don’t overfill.

Can I skip the egg wash?
Yes, but the egg wash gives the pastry a shiny, golden finish.

Variations and Substitutions

Peanut Butter Chocolate Cups: Add a spoonful of peanut butter with the chocolate and nuts.
Caramel Nutty Cups: Drizzle caramel sauce over the baked cups.
Coconut Chocolate Cups: Add shredded coconut to the filling.
Savory Cups: Skip the chocolate and fill the pastry with cheese, ham, or spinach.

Conclusion

These Chocolate Nutty Cups are the perfect treat for any occasion—flaky, rich, and totally delicious. They’re easy to make, totally customizable, and always a hit with everyone who tries them.

Give them a try and let me know how they turned out for you in the comments! Did you add any twists? I’d love to hear your thoughts!

Chocolate Nutty Cups

Flaky, chocolate-filled cups made with puff pastry and nuts—perfect for dessert or a sweet snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 18

Total Time 33

Course Dessert, Snack

Cuisine American

Servings 6 cups

Ingredients

1 sheet store-bought puff pastry thawed
4 oz chocolate dark, milk, or semi-sweet
½ cup chopped nuts almonds, pecans, or hazelnuts
1 egg for egg wash
1 tbsp water for egg wash
1-2 tbsp coarse sugar for sprinkling

Instructions

Prepare the pastry:

Preheat the oven to 400°F. Roll out the puff pastry and cut it into 6 squares. Press into a muffin tin.

Add the filling:

Place chocolate and nuts in each pastry cup. Top with pastry strips, brush with egg wash, and sprinkle with sugar.

Bake:

Bake for 15-18 minutes, until golden and the chocolate is melted. Let cool slightly before serving. Enjoy!

Chocolate Nutty Cups