Since you’re working with chocolate, you want to avoid regular paper cupcake cups because the chocolate will stick to them and it might be messy to peel off (though that’s not an altogether bad thing). When making chocolate treats (for example, for these delicious dried mango chocolate bites), I use candy cups or glassine cups. They are waxed, water and grease-resistant, and provide easier release of the chocolate (or cupcake). In the video and the photos, you’ll see that the cups I used are shiny inside –- they are foil cupcake cups. They will also work in this case. And if you’re wondering, they’re great to use for cupcakes too. Since they’re not transparent, they keep the batter hidden and makes for a prettier presentation.