Strawberry Buttercream Cups

Compote

1. In a saucepan, add in the strawberries and sugar. Turn heat on to medium and let cook for about 13 minutes until it's thick and broken down.
2. Set aside and let cool.

Cups

1. In a microwave-safe bowl, add in 1 cup of candy melts and 1 teaspoon shortening.
2. Microwave for 30 seconds and stir. Repeat the microwaving and stirring until completely melted.
3. Add about 1 tablespoon of chocolate into each cup. Move the chocolate around to cover all the sides and bottom by tilting the cup on its side.
4. Once the sides are covered, set aside to harden. I set mine in the fridge to harden faster. It will make the second coat harden fast, so you may need to use a knife to spread it quickly in the next step.
5. Once the chocolate is harden, if the sides need another coat, add an additional 1/2 tablespoon and run it along the sides.

Buttercream

1. In a mixing bowl, add in butter, vanilla, strawberry compote and powdered sugar. Mix on low until combined.
2. Turn the mixer on high and whip for about 5 minutes until light and fluffy.
3. Place the buttercream into a disposable bag.
4. Fill each of the cups with about 1 tablespoon of strawberry compote that is left over.
5. Cut a small hole in the disposable bag. Pipe about 2 tablespoons or a little more if you prefer into each cup. Set aside.
6. Melt the remaining 3/4 cups of candy melt and 1 teaspoon of shortening in a microwave-safe dish. Be sure to only microwave for 30 seconds and stir. Repeat until the candy melts are completely melted.
7. Pour the melted candy melts into a sandwich bag. Cut a very small hole in a corner of the bag.
8. Drizzle a thin lay over the tops of each cup. Start in the center and let the candy melts run to the edges. Give it a tap to help it spread.
9. Let the cups harden. Store in the fridge.