Go Back

Dark Chocolate Maple Buttercream Candies

Dark chocolate maple buttercream candies pair a smooth, maple-sweetened buttercream center with a crisp dark chocolate coating. Chill the centers until firm before dipping for neat, bite-size candies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 144
Ingredients Equipment Method Notes

Ingredients
  

For the maple buttercream
  • 0.5 cup unsalted butter softened
  • 0.33 cup pure maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp kosher salt
  • 4 cup powdered sugar
For the chocolate coating
  • 12 oz dark chocolate 60% to 70% cacao, finely chopped
  • 1 tbsp coconut oil refined

Equipment

  • 1 electric mixer
  • 1 13x18-inch baking sheet
  • 1 microwave

Method
 

Make the maple buttercream
  1. In a large bowl, beat the butter, maple syrup, vanilla, and salt with a mixer on medium speed until smooth.
  2. Beat in the powdered sugar, 1 cup at a time, on low speed until a thick, stiff dough forms.
  3. Cover and refrigerate for 30 minutes.
  4. Scoop the dough into 36 portions of about 1 tablespoon each, roll into balls, and arrange on a parchment-lined 13x18-inch baking sheet.
  5. Refrigerate for 45 minutes, until firm.
Dip the candies
  1. Combine the chocolate and coconut oil in a heatproof bowl.
  2. Microwave at 50% power in 30-second intervals, stirring between intervals, until smooth.
  3. Dip each chilled ball in the melted chocolate, letting excess drip back into the bowl, and return it to the baking sheet.
  4. Refrigerate the candies for 20 to 30 minutes, until the chocolate coating is set.

Notes

For clean dipping, make sure the buttercream balls are firm before coating. Store covered in the refrigerator for up to 2 weeks; freeze for up to 2 months. For a dairy-free option, use plant-based butter and dairy-free dark chocolate.