Dubai Chocolate Cups

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Dubai Chocolate Cups

Prep Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 12 chocolate cups

Nutrition Facts (per cup)

  • Calories: 250
  • Fat: 18g
  • Saturated Fat: 9g
  • Carbohydrates: 20g
  • Sugar: 13g
  • Protein: 4g
  • Fiber: 2g
  • Sodium: 30mg

Nutrition will vary depending on specific brands used and any added
toppings.

A stack of chocolate cups with a green filling, with the top cup bitten to show the inside, surrounded by more chocolate cups on a light surface.

How To Make Dubai Chocolate Cups

Five bowls on a marble surface containing chocolate chips, green matcha spread, coconut oil, shredded coconut, and a tan nut butter.

Ingredients:

For the Kataifi Layer:

  • 1 cup pre-toasted kataifi pastry (or toast your own: see note below)

For the Filling:

  • 7.5 oz (185g) pistachio cream or paste
  • 2 tbsp tahini

For the Chocolate Shell:

  • 1 ½ cups (about 540g) high-quality milk or dark chocolate chips
  • 1 tbsp coconut oil
Stack of chocolate cups with a greenish filling, with the top cup bitten to reveal the inside; more cups are scattered in the background on a light surface.

Step-by-Step Guide

1. Prep Your Liners:

Line a muffin tin with 12 cupcake liners. Set aside.

2. Melt the Chocolate:

In a heatproof bowl, melt the chocolate (with oil if using) using a double boiler or microwave in 30-second intervals.

  • A metal bowl filled with chocolate chips sits on a marble countertop, surrounded by small glass bowls containing different ingredients.
  • Metal bowl filled with chocolate chips and scoops of coconut oil on a marble countertop, with bowls of green and beige mixtures nearby.

Stir until smooth.

A metal bowl filled with melted chocolate, with two smaller glass bowls containing light beige and green mixtures, all on a white marble surface.

3. Make the Chocolate Shell Base:

Spoon 1–2 teaspoons of melted chocolate into each cupcake liner.

A muffin tin with twelve chocolate batter-filled cupcake liners on a marble surface, with three bowls containing different ingredients nearby.

Use the back of a spoon or pastry brush to coat the base and about halfway up the sides.

Chill in the freezer for 5–10 minutes to set.

4. Mix the Filling:

In a bowl, gently mix your pre-toasted kataifi with the pistachio cream and tahini until it becomes a thick, spoonable mixture.

  • A metal bowl filled with dry, thin vermicelli noodles sits on a marble surface beside a small glass bowl containing green paste.
  • A bowl of green pistachio cream is being poured into a pot containing toasted vermicelli on a marble countertop.
  • A metal bowl containing a layer of dry vermicelli noodles topped with a thick layer of green paste, placed on a white marble surface.
  • A glass bowl pours a greenish-brown liquid over dry vermicelli noodles in a stainless steel mixing bowl on a white marble surface.
  • A stainless steel bowl containing dry shredded noodles, green matcha mixture, and light brown tahini, placed on a marble countertop.
  • A metal bowl filled with a greenish batter or mixture, with a spoon lifting some of the mixture above the bowl on a marble surface.
  • A metal bowl containing a mixture of shredded ingredients with a greenish hue, and a spoon resting inside, on a white marble surface.

It should be rich but still have crunch.

5. Assemble the Cups:

Remove the chilled chocolate cups.

Add a generous spoonful of filling into each one, pressing lightly to flatten but not overflow.

A metal mixing bowl with green cookie dough and a spoon is next to a muffin tin filled with chocolate batter in paper liners on a marble surface.
A muffin tin with six paper liners, five filled with chocolate-covered treats and one showing a green, textured filling.
A muffin tin filled with nine baked green muffins in white paper liners, viewed from above on a white surface.

6. Seal the Tops:

Spoon more melted chocolate over the top of each filled cup, spreading to the edges to seal.

A muffin tin with twelve cups, each filled with chocolate batter in white paper liners, sits on a marble surface.

Tap the pan gently to level.

7. Decorate (Optional):

While the top is still soft, sprinkle with toppings like chopped pistachios or extra kataifi.

8. Chill Until Set:

Refrigerate for 1 hour or until firm.

Five chocolate peanut butter cups in white paper liners are arranged on a marble surface, with a muffin tin in the corner holding one cup.

Peel off liners and serve cold or slightly softened at room temp.

A homemade chocolate peanut butter cup in a brown paper liner sits on a white surface, with a muffin tin and more candy cups in the background.

To Toast Your Own Kataifi (if not using pre-toasted):

If you ever need to toast it yourself, simply:

Pull apart the strands gently.

Toss with 2–3 tbsp melted butter.

Bake at 350°F (175°C) for 10–15 mins, stirring occasionally, until golden brown.

Chocolate cups filled with a yellowish nut mixture, some whole and some cut open, are arranged on a light textured surface.

FAQ

Q: Can I make these ahead of time?

A: Yes! These store well in the fridge for up to 5 days or freeze for up to 1
month. Just let them soften slightly before serving.

Q: What can I use instead of pistachio cream?

A: You can substitute with almond butter, hazelnut spread, or even Nutella
for a twist.

Q: Where can I find kataifi pastry?

A: Most Middle Eastern or Mediterranean markets carry it in the freezer section. If unavailable, try shredded phyllo as a substitute.

Q: Can I make this dairy-free?

A: Yes, use dairy-free chocolate chips and a plant-based butter for toasting the kataifi (if you’re toasting it yourself).

Q: Do I need to use coconut oil in the chocolate?

A: It’s optional, but it helps create a smoother, glossier shell and makes it easier to bite into once chilled.

A stack of five chocolate cups with ridged edges, the top cup sliced to reveal a green filling. There are more chocolate cups blurred in the background.

Dubai Chocolate Cups

Print Recipe
Chocolate cups with a greenish filling are stacked in the center, surrounded by whole chocolate cups on a light surface.
Prep Time:25 minutes
Chill Time:1 hour
Total Time:1 hour 25 minutes

Ingredients

For the Kataifi Layer:

  • 1 cup pre-toasted kataifi pastry or toast your own: see note below

For the Filling:

  • 7.5 oz 185g pistachio cream or paste
  • 2 tbsp tahini

For the Chocolate Shell:

  • 1 ½ cups about 540g high-quality milk or dark chocolate chips
  • 1 tbsp coconut oil

Instructions

  • Prep Your Liners: Line a muffin tin with 12 cupcake liners. Set aside.
  • Melt the Chocolate: In a heatproof bowl, melt the chocolate (with oil if using) using a double boiler or microwave in 30-second intervals. Stir until smooth.
  • Make the Chocolate Shell Base: Spoon 1–2 teaspoons of melted chocolate into each cupcake liner. Use the back of a spoon or pastry brush to coat the base and about halfway up the sides. Chill in the freezer for 5–10 minutes to set.
  • Mix the Filling: In a bowl, gently mix your pre-toasted kataifi with the pistachio cream and tahini until it becomes a thick, spoonable mixture. It should be rich but still have crunch.
  • Assemble the Cups: Remove the chilled chocolate cups. Add a generous spoonful of filling into each one, pressing lightly to flatten but not overflow.
  • Seal the Tops: Spoon more melted chocolate over the top of each filled cup, spreading to the edges to seal. Tap the pan gently to level.
  • Decorate (Optional): While the top is still soft, sprinkle with toppings like chopped pistachios or extra kataifi.
  • Chill Until Set: Refrigerate for 1 hour or until firm. Peel off liners and serve cold or slightly softened at room temp.

Notes

Q: Can I make these ahead of time?

A: Yes! These store well in the fridge for up to 5 days or freeze for up to 1 month. Just let them soften slightly before serving.

Q: What can I use instead of pistachio cream?

A: You can substitute with almond butter, hazelnut spread, or even Nutella for a twist.

Q: Where can I find kataifi pastry?

A: Most Middle Eastern or Mediterranean markets carry it in the freezer section. If unavailable, try shredded phyllo as a substitute.

Q: Can I make this dairy-free?

A: Yes, use dairy-free chocolate chips and a plant-based butter for toasting the kataifi (if you’re toasting it yourself).

Q: Do I need to use coconut oil in the chocolate?

A: It’s optional, but it helps create a smoother, glossier shell and makes it easier to bite into once chilled.
Servings: 12 cups
Calories: 250kcal
A stack of chocolate cups, one with a bite showing a green filling, surrounded by more chocolate cups on a light surface.

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