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This Dubai chocolate cups recipe is the latest rendition of the popular social media treat. It’s made with creamy pistachio butter and a crispy kataifi center that’s all wrapped up in a rich chocolate shell and topped with more crunchy, chopped-up pistachios. Move over Dubai chocolate bars because a new treat is in town.
If you’ve been a fan of the viral Dubai chocolate flavor recently, then you need to try this newest version of it! It’s the same great flavors and textures that you love, but in cup form, similar to a Reese’s! The difference is that you end up with the iconic Dubai chocolate bar filling inside instead of peanut butter (and a lot of it! We don’t skimp over here!)
A delicious blend of chocolate, sweet and nutty pistachio cream, and buttery kataifi is wrapped up in a bite-size treat that you can enjoy anytime the cravings hit! It really is a treat, both visually and tastefully. If you’re as obsessed with this flavor combo as I am, my Dubai chocolate date bark and brown butter pistachio chocolate chip cookies are next on your list.
Key Ingredients
Here are the ingredients you will need to make this chocolate pistachio dessert. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Dark or Milk Chocolate: forms the outer shell of the chocolate cups.
- Coconut Oil: helps the chocolate melt more smoothly and gives the shell a glossy finish.
- Kataifi Pastry: adds an amazing crunch and delicate texture that contrasts the creamy filling. It’s the same shredded dough I use for my easy kunafa.
- Unsalted Butter: helps toast the kataifi to a nutty flavor.
- Pistachio Cream: is the star of the show and provides a smooth texture and a luxuriously sweet taste.
- Tahini: enhances the filling with a subtle sesame richness.
- Pinch of Sea Salt: brings out the flavors of the chocolate, nuts, and tahini.
How to Make Dubai Chocolate Cups
- Add the kataifi to the butter. Melt the butter in a pan over medium-low heat, then add the kataifi dough.
- Toast until golden. Stir continuously until the kataifi turns golden brown and crisp. Take it off the heat and let it cool slightly.
- Add the filling ingredients. In the same pan (or a large bowl), add the pistachio spread, tahini, and a pinch of sea salt to the toasted kataifi.
- Mix the filling. Stir until evenly mixed, then set it aside.
- Melt the chocolate. Melt the chocolate and coconut oil together in a double boiler or in the microwave in 30-second bursts, stirring in between until smooth.
- Make the chocolate bases. Line a muffin tin with cupcake liners. Pour a little melted chocolate into each one and spread it slightly up the sides.
- Chill the shells. Pop the tray in the freezer or fridge until the chocolate firms up.
- Fill the cups. Spoon the pistachio filling into each chocolate shell and press it down with a spoon.
- Top with chocolate. Pour more melted chocolate over the filling until it’s fully covered, then lightly tap the tray on the counter to get rid of any air bubbles.
- Chill and decorate. Refrigerate until the chocolate has completely set. For an extra touch, drizzle with more melted chocolate and sprinkle with crunchy pistachios and sea salt, then let that set before serving.
Dubai Chocolate Cups Recipe Tips and Tricks
- Toast the kataifi well to make sure it reaches a crispy, golden brown color for the best crunch.
- Balance the sweetness by tasting your pistachio spread first and then choose between dark or milk chocolate.
- Let them sit at room temperature before serving for the best texture and smoothest bite.
Why do you need to make this recipe?
- There’s no need to travel to the United Arab Emirates when you can make your own version of this recipe at home.
- It’s perfect for special holidays like Valentine’s Day or Mother’s Day treats.
- It’s a delicious recipe that adds a little diversity to your dessert repertoire. Serve them with a pistachio latte made with my homemade pistachio syrup for the full pistachio moment.
- Once you’ve got the filling down, you can use it in my fudgy Dubai chocolate brownies too.
Dubai Chocolate Cups FAQs
You can use either for these Dubai chocolate cups as long as it’s a high quality chocolate brand, because you will taste it!
If you have international, Asian, or Middle Eastern grocery stores, you should be able to find the kataifi for your Dubai chocolate cups there. If not, you can always get it online on Amazon. If you still can’t get any, chopped and toasted vermicelli noodles or shredded wheat cereal can be used as a substitute.
If you want your Dubai chocolate cups sweeter, use milk chocolate. If you want them less sweet and more balanced, use dark chocolate. I would say it depends on how sweet your pistachio spread is, since they’re all different.
Place your leftover Dubai chocolate cups in an airtight container and store them in the fridge for up to 3 or 4 days. Or you can freeze them for up to a month or two.
Use white chocolate for the shell of your Dubai chocolate cups instead of regular chocolate. You can also use almond butter, Biscoff spread, or peanut butter instead of the pistachio paste. Instead of topping with fresh pistachios, try freeze-dried fruits like raspberries, mangoes, and strawberries. And for a fun dessert, chop one up and sprinkle it over a scoop of my homemade pistachio ice cream.
More Dubai Chocolate and Pistachio Treats
If you made these Dubai chocolate cups, I want to hear that crunch! Leave a ⭐ star rating and a comment below, and tell me if you went dark, milk, or white chocolate. I love hearing from you!!
Dubai Chocolate Cups with Crunchy Pistachio Filling
Ingredients
Chocolate Shell:
- 12 oz semi-sweet chocolate chopped if using a bar, can use chocolate chips as well
- 1 tbsp coconut oil for a shinier, softer bite
Filling:
- 1 & ½ cup kataifi pastry finely chopped
- 2 tbsp unsalted butter
- ⅓ cup pistachio cream
- 2 tbsp tahini
- sea salt for topping
- pistachios toasted & chopped
Instructions
Toast the Kataifi:
- Melt the butter in a pan over medium heat. Add the kataifi, stirring constantly, until golden brown and crispy.2 tbsp unsalted butter, 1 & ½ cup kataifi pastry
- In a bowl or in the same pan where you cooked the kataifi, combine the toasted kataifi, pistachio spread, and tahini. Mix well and set aside to cool down fully so the chocolate shell doesn't melt.⅓ cup pistachio cream, 2 tbsp tahini
Prepare the Chocolate Shell:
- Melt the chocolate with coconut oil over a double boiler or in the microwave in 30-second bursts.12 oz semi-sweet chocolate , 1 tbsp coconut oil
- Line a muffin tin with cupcake liners. Spoon about 1 or 1 & 1/2 tablespoons of melted chocolate into each liner, coating the sides slightly with t h eback of a spoon. Freeze for 5 minutes or chill in the fridge until set.
Assemble the Cups:
- Add about 1 to 1½ teaspoons of the filling into each chocolate-coated liner once everything is cooled down, then gently press the filling down with the back of a spoon.
- Cover with more melted chocolate, ensuring the filling is fully enclosed. Tap the tray gently to remove air bubbles.
- Refrigerate for about 30 minutes until fully set.
- Optionally, drizzle with extra chocolate and sprinkle crushed pistachios and sea salt on top.sea salt, pistachios
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you store these?
Store them in an airtight container in the fridge because of the pistachio filling, they’ll keep best chilled and stay fresh for about 5–7 days. You can also freeze them for up to 1–2 months. Just thaw in the fridge overnight before eating so the chocolate doesn’t sweat. If serving, let them sit at room temp for 10–15 minutes so the filling softens slightly and the texture is perfect.
These are simple to make and decadent. The quality of the chocolate makes a difference. Callebaut puts them over the top! The cream mixture makes enough for two batches. So I freeze half of it for the next time. We store them in the freezer and pull out what we need–they defrost quickly.
This was honestly one of my favorite recipes, I’m so obsessed with the Dubai pistachio chocolate flavor. I’m glad you liked them as well and thanks for the feedback 🙂
It’s so smart to put a dubai chocolate in single serving cups!!! my family loved them so much!
that’s what I like to hear !