Desserts · Video · 6:23
Chocolate Bread Cups
3 ingredients · crispy outside, gooey centre
Time30 min
Makes6 cups
MethodOven · 180 °C / 350 °F · muffin tray
LevelEasy
Three ingredients and a muffin tray turn ordinary white bread into a proper chocolate dessert — crunchy and golden on the outside, still gooey in the centre when you break one open. Add nuts or raisins if you want the crunch, or leave them out and it still works. Made on the channel by Maya.
Ingredients
- 6 slices white bread, cut into small cubes
- ½ cup (85 g) chocolate, melted
- ¼ cup (60 ml) milk
- Optional, for crunch: peanuts, cashews, raisins or crushed oat-chocolate crunch
245kcal
5 gprotein
34 gcarbs
10 gfat
Nutrition is an estimate per serving.
Method
- Cube the bread: cut the slices into small, even cubes so they soak and bake at the same rate.
- Make the coating: stir the melted chocolate and milk together until smooth and pourable.
- Coat: pour the chocolate mixture over the bread and fold gently until every cube is covered — don't crush them.
- Fill the tray: press the mixture firmly into the cups of a muffin tray so the cups hold their shape.
- Add toppings if using — peanuts, cashews, raisins or crushed oat-chocolate crunch pressed into the tops.
- Bake at 180 °C / 350 °F until the tops and edges are golden and crisp.
- Cool briefly in the tray before lifting out, then break one open while the centre is still gooey.
From the video: Press the mixture in firmly. Loosely packed cups crumble when you lift them out — you want it compacted enough to hold together but not so dense that the middle dries out.
