These Maple Buttercream Chocolates are my favorite chocolate candy of all time! The filling is like a creamy buttercream frosting with notes of maple syrup and vanilla. As a Christmas Chocolate, they are the first to go! And they make a special treat as a homemade Valentine's Day candy, which is festively during maple syrup harvesting season.
It's easy to make these buttercream candies dairy-free and vegan with vegan butter and chocolate. I recommend making the full batch to share with friends and neighbors -- some even knocked on my door asking for more!
These Dark Chocolate Maple Buttercream Candies are best as a bright and cheery treat during the cooler Fall, Winter, and Spring months. While you can make them year round, there is some concern that they will melt in the summer heat.
I always make them for Christmas, and often for Valentine's Day as well. If you shape the filling like an egg, the flavor is perfect as an Easter Buttercream Candy too!
I have a strong love for homemade chocolates, and this goes right along with my Peanut Butter Truffle Balls, Chocolate Dipped Strawberries, Christmas Rocky Road and S'mores Bites. Chocolate candy lovers will also not want to miss my Chocolate Dipped Gluten-Free Peanut Butter Cookies!
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How to make it (with photos)
Ingredients Notes + Substitutions
You need just 7 common ingredients to make these easy Maple Buttercream Chocolates!
- butter - I tried this recipe with regular salted butter and Earth Balance Vegan Buttery Sticks for a dairy-free and vegan version of this recipe. Both work great! If using unsalted butter, add ¼ teaspoon of salt.
- powdered sugar - Most powdered sugar contains cornstarch. If you are intolerant to corn, Wholesome brand makes one with tapioca starch instead.
- chocolate - To keep it easy, use chocolate chips. I used Enjoy Life Semi-Sweet Mini Chocolate Chips. For a more decadent chocolate candy, you can also use chopped dark chocolate. I like Endangered Species Smooth 72% dark chocolate for baking and my Thick Italian Hot Chocolate recipe.
- vegetable oil - You only need 1 teaspoon of a liquid vegetable oil. The oil helps to thin the chocolate so the chocolate shell is not too thick.
You also need maple syrup, vanilla extract, and salt to make this recipe.
See the recipe card at the end of this post for a full list of ingredients and quantities.
Instructions
This beginner-friendly chocolate candy recipe has just 5 easy steps!
- Filling: To a medium mixing bowl, add the butter, maple syrup, vanilla extract, and salt and beat until smooth using an electric mixer. Add half the powdered sugar to the butter mixture and mix again until smooth. Add the remaining powdered sugar and mix until smooth and creamy. The consistency will be like a very thick frosting. The consistency will be like a very thick frosting. If it's too soft to roll into balls, chill in the refrigerator for up to 30 minutes.
- Cool: Line a baking sheet (or other pan that will fit in your freezer) with parchment paper. Use a melon baller or tablespoon measure to portion out one tablespoon of maple buttercream filling. Gently roll it into a ball and place on the parchment paper. Repeat with all remaining filling, leaving just a little space between each ball so they don't stick together. Place the pan in the freezer for at least 1 hour.
- Chocolate: Meanwhile, about 10 minutes before you plan to dip the filling, add the chocolate and vegetable oil to a large liquid measuring cup or jar (I find a glass that is deep with a wide mouth works best). Microwave in 20 second increments until the chocolate has melted completely and the mixture is smooth. Give it a stir and then set aside for 5 minutes to cool slightly.
- Dip: Dip the cold balls of filling into the chocolate one at a time and return to the parchment paper. Leave space between the chocolates so they don't stick together. I like to use a fork to dip the filling. Drag the bottom of the fork along the top rim of the glass to remove excess chocolate. For decoration, re-melt any excess chocolate (if necessary) and drizzle it over the dipped chocolate candies.
- Refrigerate: Place the buttercream chocolates in the refrigerator for 30 minutes or until the chocolate sets completely.
Expert Tips
These tips will help you avoid the mistakes I made while making these maple buttercream chocolates!
Be careful not to overheat the chocolate.
I recommend heating the chocolate in only 20-30 second increments if using the microwave, as listed in the instructions. Heating it for longer can lead to burning the chocolate. Burned chocolate is lumpy and thick when hot, rather than smooth and creamy.
Don't use a squeeze bottle to drizzle extra chocolate over the buttercream candies.
For one of my trials, I decided to artfully decorate the chocolates by putting leftover melted chocolate in a squeeze bottle. It came out thick and clumpy and was way less effective than simply dipping my whisk in the chocolate and drizzling it on instead!
Recipe FAQs
Here I answer some frequently asked questions about making these dark chocolate maple buttercream candies. If you don't see the answer to your question, leave it in the comments below the recipe card and I'll answer within 2 business days.
Store leftover buttercream chocolates in an airtight container in the refrigerator for up to 2 weeks. To prevent moisture buildup, place a towel or paper towel in the container with the candies, and change to a dry towel when damp.
Oil helps to thin the melted chocolate just slightly, so the chocolate shell around the candies doesn't get too thick.
Some popular ways to decorate chocolate truffles include drizzling leftover chocolate on top, or sprinkling with crushed nuts, festive colored sugar, and sprinkles. Melting and coloring white chocolate to drizzle across the top is also a festive way to add color to chocolate truffles.
I drizzle or drop any extra melted chocolate onto parchment paper or a silicone liner. Once it cools, you can easily peel the chocolate off and reuse it for other baking projects, this Easy Hot Chocolate Recipe, or simply to eat.
I do not recommend letting the chocolate cool in the dipping jar or bowl. Both times I tried cooling it in the bowl to reheat later, I burned the chocolate.
Related chocolate candy recipes to consider...
Looking for more homemade chocolate treats to love? Try these!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment section or recipe card below. Thank you!
📖 Recipe
Dark Chocolate Maple Buttercream Candies
Ingredients
- ½ cup salted butter , softened at room temperature (8 tablespoons, 114 grams)
- 3 tablespoons maple syrup (44 ml)
- 2 teaspoons vanilla extract
- â…› teaspoon salt
- 3 ¼ cups powdered sugar (400 grams)
- 2 â…“ cups semi-sweet chocolate chips or chopped dark chocolate (400 grams)
- 1 teaspoon vegetable oil
Instructions
- Filling: To a medium mixing bowl, add the butter, maple syrup, vanilla extract, and salt and beat until smooth using an electric mixer. Add half the powdered sugar to the butter mixture and mix again until smooth. Add the remaining powdered sugar and mix until smooth and creamy. The consistency will be like a very thick frosting. If it's too soft to roll into balls, chill in the refrigerator for up to 30 minutes.½ cup salted butter, 3 tablespoons maple syrup, 2 teaspoons vanilla extract, ⅛ teaspoon salt, 3 ¼ cups powdered sugar
- Cool: Line a baking sheet (or other pan that will fit in your freezer) with parchment paper. Use a melon baller or tablespoon measure to portion out one tablespoon of maple buttercream filling. Gently roll it into a ball and place on the parchment paper. Repeat with all remaining filling, leaving just a little space between each ball so they don't stick together. Place the pan in the freezer for at least 1 hour.
- Chocolate: Meanwhile, about 10 minutes before you plan to dip the filling, add the chocolate and vegetable oil to a large liquid measuring cup or jar (I find a glass that is deep with a wide mouth works best). Microwave in 20 second increments until the chocolate has melted completely and the mixture is smooth. Give it a stir and then set aside for 5 minutes to cool slightly.2 â…“ cups semi-sweet chocolate chips or chopped dark chocolate, 1 teaspoon vegetable oil
- Dip: Dip the cold balls of filling into the chocolate one at a time and return to the parchment paper. Leave space between the chocolates so they don't stick together. I like to use a fork to dip the filling. Drag the bottom of the fork along the top rim of the glass to remove excess chocolate. For decoration, re-melt any excess chocolate (if necessary) and drizzle it over the chocolate dipped candies.
- Refrigerate: Place the chocolate candies in the refrigerator for 30 minutes or until the chocolate sets completely.
Kathleen Daley says
Can these be left out of the fridge or shipped? If so how long can they be out. They are delicious!
Jamie says
Thank you! I’m so glad you enjoyed them. Since the filling is mostly butter and powdered sugar, they should keep about a week at room temperature in an airtight container. For longer storage, refrigeration works well. Shipping should be fine in cooler weather, but heat could soften the chocolate. I know there are insulated mailers and ice packs for shipping but I don't have experience with that myself. I'd love to hear how it goes if you try it!
Kathy says
Can you freeze them?
Jamie says
Hi Kathy! I haven't tried freezing them myself so I'm not sure. I'd be concerned that the filling would expand when frozen and crack the chocolate shell.
Update 2/24/25: You CAN freeze these buttercream chocolates. I froze them myself and they thawed perfectly.
Megan says
When do you add the vanilla? Maybe I missed it but I'm not seeing which step that is. Thanks!
Jamie says
Thanks for catching my miss Megan! It goes with the butter and maple syrup. I fixed it. Enjoy these!
Bri says
Oh my goodness, these buttercream candies are incredible! I love that it makes a big batch so you can share them with your neighbors and friends. I’m making another batch because everyone is asking for more!
Hannah says
Omg these are so good!! I just made
Them for new years and they are the most popular thing at the party I’m at. I’ll be making these again!
Jamie says
I'm so glad to hear it! Thanks for the review Hannah!
Janet says
These buttercream candies are absolutely incredible! They taste so decadent, like you just picked them up from the candy shop. You would never guess that they are this easy to make! Don't hesitate, just try them!