Finish making the dough by kneading it with your hands until it becomes smooth and well blended.
The dough will yield about 18 oz (500g). Each cookie cup uses 1.5 oz (41g) of dough. It is best to weigh each piece on a scale; otherwise, separate the dough into 12 equally sized pieces.
Press each piece of dough into a muffin cup so that the bottom and the sides of the cup are filled with a wall of dough. (No need to grease the muffin cups.) Smooth the upper edges with your fingers and poke holes on the bottom of the cup with the tines of a fork (this allows the hot air to escape and avoids bubbles).
You may freeze the chocolate cups in an airtight container for later. Remove, fill with ice cream and enjoy this delicious cold dessert.
This chocolate dough can also be used for these yummy treats: Chocolate Pie/Tart Crust, Chocolate Biscotti.
*For an egg-free version, use 3 Tbsp aquafaba.